This is the best plant-based shepherd's pie that you'll ever taste.
If you've run out of recipe inspiration, here is the solution. This new version of an old favorite -totally cruelty-free- will make your jaw drop. On top of that, it is packed with vitamins V, magnesium, zinc and potassium. It's rich in fiber and super filling. This is how to do it!
Mouthwatering Vegan Shepherd's Pie
1 tbsp olive oil
- 6 mushrooms -any type you have at home
- 1 large onion, peeled and diced
- 2 carrots, peeled and diced
- 5 cloves garlic
- 2 sticks celery, chopped
- 3 tbsp soy sauce
- 4 tbsp tomato puree
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary
- 250g Lentils (cooked)
- 240ml red wine
- 240ml vegetable stock
- 4 large potatoes, peeled and chopped into quarters
- 4 tbsp vegan butter
- 120ml non-dairy milk
- 1 tbsp olive oil
1 Preheat your oven to 180ºC.
2 Place a non-stick saucepan over medium heat and sautee the onion, carrots, garlic, mushrooms and celery.
3 Add tomato puree, herbs, and the cooked lentils.
4 Keep stirring and pour in the red wine and stock. Season with salt and pepper. Simmer on low, stirring occasionally, until the sauce thickens.
5 Meanwhile, make your mashed potato topping. Cook the potatoes, add the milk, butter, olive oil, season it and mash your potatoes.
6 Pour the mix into a baking pan, top it with the mashed potatoes and place your shepherd’s pie into the oven to bake for 25-35 minutes, let it cool and enjoy!
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