The exact origin of Shepherd’s pie is a bit of a mystery! But both the Irish and British claim the origination of this hearty, mashed potato crust dish. It’s thought that it may have developed in the mid-19th century from cottage pie, which is a similar dish made with a different type of meat in the filling. The following is our plant-based take on the concept.

How to make Vegan Shepherd’s Pie

Ingredients

• 3 cloves garlic minced
• 1 large onion diced (approximately 3/4 cup)
• 1 large carrot diced (about 3/4 cup)
• 2 celery stalks diced
• ½ cup veggie broth
• 1 teaspoon rosemary
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 1 bay leaf
• 1-1/2 cup green or brown lentils dry/uncooked
• 6 oz can tomato paste
• 8 medium red-skinned potatoes chopped with skin left on
• 1/2 cup non-dairy milk such as almond or soy
• 1 tablespoon Low-fat eggless mayo
• 1 tablespoon smoked paprika
• 2 tablespoons parsley flakes

Directions:

1. You’ll need to begin by washing the veggies and dicing them up. The veggies included in this recipe are garlic, onions, carrots, and celery.
2. In a large saucepan, saute the veggies in about 1/2 cup veggie broth (or even water) for about 5 minutes to get them slightly tender.
3. Stir in the tomato paste, rosemary, garlic powder, salt, bay leaf, lentils, and about 3.5 cups of water. Bring to a boil, reduce to medium-high heat, cover and simmer for 30 minutes.
4. While the lentils are cooking, dice up the red potatoes, add them to a stockpot with enough water to cover them up well, and cook until tender, about 20-minutes.
5. When the lentils are done, remove the bay leaf and throw it away. Pour the lentil tomato mixture into a 9 x 13 baking dish, and set it to the side while you work on the mashed potato topping.
6. Preheat the oven to 350°F while you prepare the potato topping.
7. Remove the potatoes from the heat and drain the water off. I like to set a colander in my sink and dump the pot to do this.
8. Place the cooked potato chunks in a large mixing bowl. Add low-fat, oil-free vegan mayo, plant milk, and salt. Blend together with a hand mixer until smooth. The secret ingredient is the Low-Fat Eggless Mayo that packs the mashed potato topping full of flavor and creaminess.
9. Spread the mashed potatoes over the lentil mixture in the baking dish. Sprinkle with smoked paprika, parsley flakes, and coarse ground pepper.
10. Bake at 350°F in oven for approximately 25-minutes or until nice and bubbly. Keep an eye on it and don’t let it burn, because oven temperatures vary.
11. Once cooked, allow the lentil shepherd pie to cool for at least 10-15 minutes before serving.