Vegan Irish Shepherd's Pie

HOLYCOWVEGAN.NET

A vegan Irish Shepherd's Pie with a savory, aromatic base of lentils, tempeh and vegetables topped with creamy, golden mashed potatoes.

Ingredients -onions, potatoes, carrots, celery, bell peppers, green peas and cremini mushrooms -herbs - tempeh -paprika, tamari, Dijon mustard -lentils -tomato paste -Irish whiskey

Heat oil, saute garlic and onions. Stir in celery, carrots, bell peppers and mushrooms. Add Irish whiskey and let moisture evaporate. Add tempeh.

Stir in seasonings: tomato paste, mustard, tamari, cayenne and/or paprika, dried mint and dried thyme. Add lentils and frozen green peas to the pot. Mix. Cook until warmed through, then set aside.

Mash potatoes in bowl with ground black pepper, salt, dried rosemary, EVOO and non-dairy milk.

Layer the lentil and veggie filling into an oiled baking dish and top with an even layer of potatoes. Make decorative patterns in potatoes with fork.

Layer lentil filling in oiled baking dish and top with an even layer of potatoes. Bake in preheated 425-degree F/205-degree C oven 25-30 minutes until golden on top.

More Irish vegan recipes

Vegan Irish Hand Pies

Vegan Sausage Rolls