Vegan Shepherd’s Pie

Vegan Shepherd’s Pie

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Indulge in a vegetarian and dairy-free rendition of Shepherds Pie that bursts with an abundance of vegetables (mushrooms, celery, and butternut squash!) and a burst of flavor. While parsnips may seem unconventional, they quietly reign as one of the finest root vegetables. And let's be honest, anything adorned with a buttery, crispy mashed potato topping is bound to be irresistible. The addition of lentils makes this dish incredibly satisfying and substantial.
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Prep Time 1 hour
Cook Time 1 hour 20 minutes
Total Time 2 hours 20 minutes
Course Breakfast
Cuisine world cuisine
Servings 8
Calories 511 kcal

Ingredients
  

FOR THE FILLING:

  • 4 tbsp. vegetable oil, divided 
  • 1 lb. shiitake mushrooms, torn into large pieces 
  • 1 large onion, diced
  • 2 celery stalks, finely diced
  • 2 parsnips, diced into 3/4-inch pieces
  • 1 small butternut squash, peeled and chopped into 1-inch pieces 
  • 6 cloves garlic, minced
  • 1 tbsp. double concentrated tomato paste
  • 1 tbsp. white miso paste 
  • 1/2 red wine 
  • 1 c. dry green lentils, rinsed
  • 2 tbsp. flour
  • 4 c. vegetable stock
  • Kosher salt 
  • Freshly ground black pepper 

FOR THE MASHED POTATOES:

  • 2 1/2 lb. gold creamer potatoes, peeled and halved
  • Kosher salt
  • 1/4 c. extra-virgin olive oil
  • 3 garlic cloves, minced
  • 2 sprigs fresh thyme, plus more for garnish
  • 6 tbsp. vegan butter 
  • 1/4 c. roughly chopped parsley
  • Freshly ground black pepper

Instructions
 

MAKE THE FILLING:

  • In a large heavy bottomed pot over medium-high heat, heat 2 tablespoon oil. Add mushrooms and sear until deeply brown, remove from skillet. Lower heat to medium and add remaining oil. Add onion, celery, parsnips, and butternut squash, cook until starting to become well browned, about 12 minutes. 
  • Stir in tomato paste and garlic and cook, stirring often, about 2 minutes. Stir in miso paste, immediately deglaze with wine, and cook 1 minute more. Add the mushrooms back in and stir in the lentils. Sprinkle everything with flour and stir until well incorporated.
  • Cook 1 more minute and then add vegetable stock. Season with salt and pepper. Bring to a simmer and cook until the lentils are al dente, about 15 minutes.

FOR THE MASHED POTATOES AND ASSEMBLY:

  • Preheat oven to 425°. In a large pot, cover potatoes with water and season with salt. Bring to a boil and cook until totally soft, 15 to 18 minutes. Drain and return to pot. Use a potato masher to mash potatoes until smooth. 
  • Meanwhile, in a small saucepan over medium heat, heat oil and thyme. Add garlic and cook until fragrant, 1 minute. Discard thyme and pour oil over potatoes. Add butter and stir until completely combined and creamy. Season with salt and pepper. 
  • Spread evenly over the vegetable filling and bake until there is very little liquid visible and mashed potatoes are golden, about 35 minutes. Broil if desired and garnish with parsley and thyme before serving.  

Nutrition

Calories: 511kcalCarbohydrates: 51gProtein: 12gFat: 25gSaturated Fat: 11gSodium: 1124mgPotassium: 1353mgFiber: 11gSugar: 7gCalcium: 97mgIron: 4mg
Keyword Vegan Shepherd’s Pie
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