Vegan (mostly) Shepard's Pie Recipe

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Vegan (mostly) Shepard's Pie

Joey Wolf

By
@8of10

Doc is threatening me with Statin drugs or a plant based diet.....I am trying the diet first. I've lost weight and honestly FEEL better, so he may be on to something. This was filling and tasty. My sister and her daughter liked it.....the husband, not so much. lol


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Rating:

Comments:

Serves:

6-8

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 small
chopped onion
3 small
chopped carrots
1/2 c
tightly packed and choppedspinach
1 stalk(s)
chopped celery
2 Tbsp
evoo
1 can(s)
lentils, mash
1/2 tsp
dried basil
1/2 tsp
salt
1 tsp
bragg's apple cider vinegar or soy sauce
1 large
tomato or a can of petite diced tomatoes

TOPPING

3 medium
peeled roughly chopped potatoes
1/4 c
fat free milk
1 Tbsp
oleo/butter
salt to taste

Directions Step-By-Step

1
Pre-heat oven to 350*. Spray a 1.5 Qt baking dish with baking spray
2
Boil or steam potatoes until soft.
3
Saute carrots, onions, celery and tomatoes in EVOO or broth.....I just used the liquid in a can of petite diced tomatoes.
4
Once the carrots are tender;
ADD: mashed lentils (I couldn't find these, so used a can of navy beans, rinsed & drained) basil, salt and Bragg's or Soy Sauce.
Simmer until most of the liquid has cooked off.....you don't want this soupy.
5
Spoon this into prepared baking dish.
6
In a large bowl, mash together the potatoes, milk & oleo. Salt to taste. Spoon this over the top of the veggies.
7
Bake at 350* for approx 30 min.
8
I also added a cup of sliced mushrooms and approximately a cup of leftover rice.
I also made a packet of fat free mushroom gravy for my husband to put over it, at the table.....he did;but I don't think it really needed it. You could also sprinkle some cheese on top of the potatoes for color or a dusting of paprika.

The next time I make this I will freeze the filling into individual servings and top with potatoes later....it makes a large batch and the hubs didn't really care for it.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Vegan, Low Sodium