It’s day 6 of staying in. New habits are setting in. Things are slowing down; we’re eating more meals together. We’re trying new things—like using Zoom for Sunday family time. Highly entertaining! We’ll get better at it, but it’s nice to see everyone’s faces 😊
While we chatted with my sister and her family and our parents, I had this dinner in the oven. Now it could be that my standards have lowered, but I thought this turned out divinely! Flavor and texture were excellent. And an easy make ahead.
The key difference in this version is the mushroom/lentil combo. I thought I had too many creminis, but actually they cook down so much it was just right. I thought the lentils might get dry, but so long as you have a large can of tomato sauce, you’re good…just keep adding it if you need to as it simmers. They break down well into a texture very similar to the original.
This is also a dish where superior technique makes the difference on mashed potatoes. I stand by 2 things when it comes to potatoes: the heating of liquids (butter, creamer) and using a potato ricer. It makes for the lightest mashed potatoes! They look odd coming out, but create great consistency.
I wish I had tried veganizing this recipe earlier in winter!
Shepherds pie (vegan)
- 3 carrots, sliced
- 1/2 onion, chopped
- 2 celery stalks, sliced
- 3 garlic cloves, chopped
- 8 oz vegan butter, divided
- 8 oz cremini mushrooms, chopped
- 3/4 cup frozen mixed vegetables
- 12 oz tomato sauce
- 1 can lentils, drained and rinsed
- 3 large russet potatoes, peeled and quartered
- 1/2 cup plant creamer
- 2 tsp dried thyme
- 2 bay leaves
- 1/2 tsp dried oregano
- Dash of cayenne
- Dash of cinnamon
- Salt and pepper
Melt 1/2 tbsp of butter, sauté onion, celery, carrot for 5 minutes until just getting soft. Add garlic and mushrooms, stir and cook 1 minute. Add frozen vegetables and cook another 2 minutes. Add lentils. Add seasonings and tomato sauce. Stir to combine. Allow to cook slowly while making the mashed potatoes (you may even turn the heat off completely and just allow the herbs to do their thing).
Cook the potatoes. Heat remaining butter and creamer for 1 minute in microwave. Drain and Rice potatoes into hot liquids.
Remove bay leaves from base mixture and place into casserole dish. Top with potatoes. Dot with butter for a browner top. Cook at 350 degrees for 30 minutes.