Ingredients: |
Ingredients: POTATO TOPPING
4 medium yukon gold potatoes
1 medium sweet potato
¼ cup unsweetened almond milk
salt and pepper to taste
PIE FILLLING
1 medium onion, chopped
2 cloves garlic, minced
8 oz package of mushrooms, chopped
⅓ cup low-sodium vegetable broth to sauté
4 cups low-sodium vegetable broth
1½ cups lentils, brown or red
1 teaspoon italian seasoning
¼ tsp rubbed sage
1 tablespoon low-sodium soy sauce
1 tablespoon ketchup
1 tablespoon nutritional yeast
10oz package of frozen vegetables (peas, corn, carrots)
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Directions: |
Directions: Peel all potatoes, cut in half, and add to pot
Add just enough water to cover and bring to boil
Boil potatoes 15-20 minutes or until soft
Drain, add back to pot, and add almond milk
Mash with potato smasher until smooth
Salt and pepper to taste
Set potatoes aside
Chop onion, garlic, and mushrooms
Saute in large stew pot until they just start to brown
Add remainder of veggie broth and lentils
Add remainder of seasonings and cook for 35-40 minutes
Add the frozen veggies during the last 10 min of cooking
Pour filling into a 9x13" casserole dish
Top with potatoes and smooth to completely cover
Bake at 425 for 10 minutes or until potatoes start to brown
Season with salt, pepper, and paprika
Pro Tip: If you want to make this super fast (20 minutes or less) Preheat the oven, substitute instant potatos for real potatos, use pre-cooked lentils or meat -substitution and add vegan mushroom gravy. |
This recipe for Vegan Shepherd's Pie is from