Recipe: Shepherd’s Pie (Vegan, Whole Food Plant-Based)

Ingredients

• Spinach Mashed Potatoes (https://plantfitmeg.com/2020/10/07/recipe-spinach-mashed-potatoes-stovetop-or-instant-pot/) or your favourite mashed potato recipe
• 1/2 large onion, finely chopped (1 cup)
• 2 cups cooked mixed vegetables (peas & carrots or your favourite mix)
• 1.5 cups cooked green/brown lentils or yellow split peas
• Vegan Gravy (https://plantfitmeg.com/2020/10/06/recipe-vegan-gravy/) or 1 cup of your favourite gravy

Directions

1. Cook lentils or yellow split peas according to package instructions (or drain and rinse canned).
2. Steam or boil vegetables (or use canned).
3. Cook onion over medium-high heat until caramelized, adding splashes of water as needed to prevent sticking.
4. Make Vegan Gravy – https://plantfitmeg.com/2020/10/06/recipe-vegan-gravy/
5. Make Spinach Mashed Potatoes (https://plantfitmeg.com/2020/10/07/recipe-spinach-mashed-potatoes-stovetop-or-instant-pot/)
6. While potatoes are cooking, mix the cooked lentils, vegetables, onions, and gravy in a large bowl.
7. Spread lentil, veggie, gravy mixture in large baking dish. (We use an 8 x 11″ dish.)
8. Layer mashed potatoes on top and gently smooth the top with a spatula or fork.
9. Bake at 350F for 30-40 minutes or until browned on top. (Broil a few minutes for extra browning if desired.)
10. Allow to cool slightly and serve with your favourite vegetables.

Note: This recipe is very versatile and can be adjusted with simple modifications to suit your tastes.

© 2020 Plant Fit Meg