easy vegan
Shepherd’s
Pie
Recipe here!
Hearty vegan main ready in an hour!
check it out!
Ingredients
– Tomato puree – Worcestershire sauce – Balsamic vinegar – White mushrooms – Red lentils – Diced tomatoes – Russet potatoes – Almond milk
ALL INGREDIENTS
Step 1
Peel and boil the potatoes until fork tender. Then, add almond milk, vegan butter and salt and mash the potatoes to a silky-smooth consistency.
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Step 2
Heat a skillet over medium heat. Add the olive oil, followed by chopped onions, celery, carrot, cumin, and Italian seasoning.
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Step 3
Cook, stirring frequently, for 10 mins, until vegetables are softened.
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Step 4
Add brandy or red wine, and reduce for 1 minute until the alcohol is cooked off. Then, add tomato puree, Worcestershire sauce, and balsamic vinegar.
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Step 5
Cook for a further minute, then add chopped mushrooms, lentils, diced tomatoes and vegetable broth.
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Step 6
Bring to a boil, then reduce the heat to low. Cover the pot loosely and simmer for 20 minutes or more to cook the lentils and the sauce.
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Step 7
Preheat the oven to 320ºF. Transfer the filling to an 8x8 baking dish and top with dollop spoonfuls of mashed potato.
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Step 8
Spread with a silicone spatula. Use a fork to create a wavy pattern. Bake for 20 minutes until bubbly and browned.
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Step 9
Remove from the oven and let it sit for 5 minutes before carving. Serve with peas, if desired.
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These are usually gone before I know it!
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