Vegan Irish Shepherd's Pie
This vegan Irish Shepherd's Pie has a savory, aromatic base of lentils, tempeh and vegetables topped with creamy mashed potatoes that bake up crusty on the edges.
Servings: 12 servings
Calories: 228kcal
Equipment
Ingredients
- 1 teaspoon extra virgin olive oil
- 5 cloves garlic (minced)
- 1 medium onion (finely chopped)
- 2 stalks celery (finely chopped)
- 1 small carrot (finely chopped)
- 1 bell pepper (any color, finely chopped)
- 6 oz cremini mushrooms (minced)
- 8 oz smoked tempeh (crumbled)
- ¼ cup Irish whiskey (optional)
- 1 tablespoon thyme (chopped. If using dry thyme use 1 tsp)
- 2 tablespoon mint (chopped. If using dry mint use 1 to 2 tsp)
- 2 heaping tablespoons tomato paste
- 3 tablespoon tamari
- ½ teaspoon paprika
- ½ teaspoon cayenne (optional)
- 2 teaspoon Dijon mustard (or wholegrain mustard)
- 28 oz brown lentils (canned or cooked, drained)
- 1 cup frozen green peas
- Salt and ground black pepper to taste
For mashed potato layer
- 2 pounds potatoes (preferably yellow potatoes or red potatoes. Boil the potatoes in their jackets until tender, then peel and mash or pass them through a potato ricer)
- 1 tablespoon extra virgin olive oil
- ¼ cup nondairy milk (I use oat milk. Use any unsweetened non-dairy milk of your choice)
- ½ teaspoon dried rosemary
- Salt and ground black pepper to taste
Instructions
- Heat oil in a large skillet or sauté pan over medium, heat. Add garlic, sauté for a few seconds, then stir in the onions along with some salt and ground black pepper. Sauté for a couple of minutes until the onions are translucent. Add the carrots, celery and bell peppers and mix in.
- Stir in the mushrooms. Add the Irish whiskey, if using and cook until most of the moisture in the pan has evaporated. Add the tempeh and mix in.
- Stir in the seasonings: tomato paste, mustard, tamari, cayenne and/or paprika, dried mint and dried thyme. Mix well.
- Add the lentils and frozen green peas to the pot. Mix. Cook until warmed through. Check for salt, add if needed, then set aside.
Make mashed potatoes
- Place the riced or mashed potatoes in a bowl and add salt, ground black pepper, dried rosemary, olive oil and non-dairy milk. Mix well until light and fluffy.
Assemble and bake the shepherd's pie
- Spray a baking dish with oil. Layer the filling into the baking dish. Layer the mashed potatoes over the lentil filling in an even layer.
- Use the tines of a fork to create decorative patterns in the mashed potatoes. Bake the shepherd's pie in a preheated , 400-degree Fahrenheit/205-degree Celsius oven for 25-30 minutes or until the potatoes are lightly browned and crusty at the edges. Let the shepherd's pie stand 10 minutes before serving.
Nutrition
Calories: 228kcal | Carbohydrates: 34g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 830mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1288IU | Vitamin C: 36mg | Calcium: 71mg | Iron: 4mg