Food, Lunch & Dinner, Recipe

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

This hearty homemade shepherd’s pie is our favourite holiday recipe! Serve alongside roasted or steamed vegetables for a delicious festive meal.

Shepherd's Pie (Vegan, Whole Food Plant-Based)

  • Difficulty: moderate
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Ingredients

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

2 thoughts on “Recipe: Shepherd’s Pie (Vegan, Whole Food Plant-Based)”

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