Paddy’s Day Vegan Shepherd’s Pie

by Gavan on March 15, 2011

The question here is–will I be excommunicated for making a vegan shepherd’s pie?

RECIPE:
2 cups cooked lentils
2 bay leaves
1 cup white onion – fine dice
2 cloves garlic – minced
2 cups carrots –  1/4″ dice
2 cups parsnip – 1/4′ dice
2 tbsp fresh thyme – chopped
2 cups frozen peas
2 large yams or sweet potatoes – peeled, chopped
2 tbsp olive oil
2 cups organic vegetable broth
low-sodium Tamari (soy sauce)
S&P

DIRECTIONS:

Preheat oven to 375°F

Start off by boiling the lentils as per the instructions on the packet along with the bay leaves and a pinch of salt. At the same time cook sweet potatoes in large pot water with 1 tsp salt, covered. Both the lentils and potatoes will take approx. 20 minutes to cook. You want the lentils to be al dente or have a slight bite to them primarily because you’ll be baking them (overcooking them will make ’em soggy). The potatoes should be tender so they’ll mash easily. Once both are ready, drain.
Preheat large saute pan on medium-low for 1 minute. Add olive oil. Saute onions for 2 minutes, stirring often, so they start to soften without browning. Add minced garlic and saute for another 2 minutes. Once onions become soft and translucent add the carrots and parsnips to mixture and saute for about 9 minutes, or until the veggies become tender. Then add in the fresh thyme and stir mixture until fragrant, 1 minute. Transfer the onion mixture to a large mixing bowl and add in the cooked lentils, peas, tamari and broth. Mix everything together to combine the flavors. Taste and season with S&P.

Mash the sweet potatoes with pinch S&P to taste.
TIP: My trick to making creamy mash is to use a little bit of veg stock vs. butter. In this instance I didn’t need to use any as the potatoes were full of flavour and creamy as is but feel free to add some.

To Assemble: Fill a large casserole or oven proof dish with the lentil filling and smooth out to level top.  Gently smear the mash potatoes on top covering the whole lentil mixture. This doesn’t have to be Picasso like, just play around with it.

At this stage you can let cool and refrigerate if not using immediately or pop into the oven. If using immediately after assembling, bake for about 15 minutes or if you’re reheating bake for 45 minutes approx.

Growing up in Ireland I ate Shepherd’s Pie with ketchup so instead of eating the store bought stuff here are my homemade versions (go for the chipotle ketchup!). Brilliant like. Sláinte!

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients.

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{ 3 comments… read them below or add one }

lo March 20, 2011 at 2:06 pm

Having just eating corned beef for the past three days straight, I love the look of this vegetable alternative! I particularly love the sweet potato variation, which bumps up both the flavor and the nutrient quotient.

Vaishali April 10, 2011 at 4:25 am

Hi Gavan,

I came upon your blog while looking for a good recipe for quinoa cakes. Though I have not yet tried it, it is definitely in my ‘to try’ list.

Coming back to the Shepherd’s pie, can you let me know which kind of lentils you have used? Sorry, I am from India and we have several kinds of lentils that we use. Hence the question.

Gavan April 11, 2011 at 6:11 am

Hey, I used green lentils but you could use whatever you have available. Let me know how it works out and thanks for the feedback.
Cheers.

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