Ok, here’s the deal. My dad gave me this recipe, and it’s insanely delicious. He found it a few years ago, and can’t remember from where… and he’s changed some things over time. The steps are not as specific as I would like (e.g. “sauté the onions until transculent”… I need real times, people!!!), butttt it will work out in the end and it’s a nice easy, go-with-the-flow kind of meal.
The flavours are INCREDIBLE, and I promise you that it’s the best Shepher’s Pie that I’ve ever had.
I made a double batch of this, and it worked perfectly to put all the ingredients in one large soup pot! (the ingredients below are for a single batch).
The recipe freezes AMAZINGLY, and heats up so nicely in the microwave.
Anyway - see below for my dad’s recipe!
Vegan Shepherd’s Pie
1 cup red lentils (*Soaked for about 2-3 hours before you’re ready to cook. This will help speed up the cooking time. Just cover with water and leave on your counter. Make sure that you have enough water as the lentils will soak most of it up!)
3 russet potatoes, peeled
1 large onion, diced
2 large carrots (shredded in the food processor, this makes it cook a LOT faster, and also spreads it evenly in the filling. You can totally dice them if you don’t have a food processor)
10 cremini mushrooms, diced
4 stalks of celery, diced
2 garlic cloves, minced
1 tsp of dried rosemary
1 tsp of dried basil
1 tsp dried oregano
1 tbsp flour (I used Bob’s Red Mill Gluten Free Flour)
1 tbsp vegan butter (I used Earth Balance)
1 tbsp tomato puree
1 vegetable stock cube
Salt and pepper to taste
1 tablespoon of HP sauce (We actually forgot to add this… it still tasted great! So add it if you have this already… but don’t buy it specifically for this recipe)
Bring a large pot of water to a boil, and add your peeled potatoes. They’re done when you can easily stick a fork through them - about 15-20 minutes (you can chop your veggies during this time). When they’re done add a splash of plant milk (make sure it’s unsweetened, and unflavoured), and a tablespoon or two of vegan butter.
Finely dice your onions, celery and mushrooms and crush your garlic. Put your carrots in the food processor, or finely dice them as well, if you prefer.
Put a large pot on medium heat, and add a tbsp of oil. Add the onions until they start to go translucent (about 5 minutes). Add the minced garlic and sauté for another three minutes. Add the rest of the veggies and cook for another 10 minutes - stirring constantly.
When the vegetables have softened and started to brown, add in your flour and stir through so it coats everything.
Then add the salt, pepper, mixed herbs. Stir these through.
Add your vegetable stock cube to 2 cups of warm water. Add the tomato paste to the water as well.
Then start adding your stock/tomato paste to the pot very slowly. Every time your pour some stock into the vegetables stir it through until it has absorbed and slightly thickened.
Then drain your lentils and add them to the pot and stir through.
Leave the mixture to simmer for around 30 minutes but check it and stir it constantly to make sure it doesn’t burn. It’s done when your lentils are tender, and the water is mostly absorbed.
Add in a about a tablespoon of HP Sauce at the end of the cooking process and stir it though.
When the lentil mix is cooked through, pour it all into the bottom of a glass baking dish.
Spread the mashed potatoes over the top of the lentil mix, smoothing it out with a fork.
Then bake the Shepherd’s Pie at 350 degrees for 30 minutes, and then another 5 minutes under the broiler so the potatoes go nice and golden brown.