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vegan shepherd's pie (best ever!)

4.4

(8)

www.acouplecooks.com
Your Recipes

Prep Time: 40 minutes

Cook Time: 20 minutes

Total: 1 hours

Servings: 6

Cost: $9.14 /serving

Ingredients

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Instructions

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Step 1

Preheat the oven to 375 degrees Fahrenheit.

Step 2

Start the Vegan Mashed Potatoes recipe**. (You can also make these in advance; just reheat before spreading onto the filling to bake.)

Step 3

Meanwhile, dice mushrooms into bite-sized chunks. Peel and slice the carrots into thin half-circles. Cut the onion into thin slivers length-wise (also called French cut; see the instructions in 1:40 of the linked video).

Step 4

In large pot, heat 2 tablespoons olive oil on medium high heat. Cook the mushrooms for 5 minutes until golden and tender. Reduce the heat to medium and add 2 tablespoons olive oil and the sliced onion and carrots. Sprinkle with 1/2 teaspoon kosher salt and cook 5 to 7 minutes until the onions are tender and just browning.

Step 5

Reduce the heat to medium low. Stir in the flour (or cornstarch), fennel seeds, smoked paprika, garlic powder, and dried sage and cook for 1 minute. Add the vegetable broth, peas, lentils (drained if canned), soy sauce and remaining 1/2 teaspoon kosher salt. Cook for about 5 minutes until the broth is very thick and the vegetables are heated through.

Step 6

When the potatoes are done cooking, mash them according to the instructions in that recipe.

Step 7

Pour the filling into a 2-quart small baking dish. Spread the mashed potatoes in a layer on top. Bake 18 to 20 minutes until the potatoes are lightly browned. If desired, broil for 1 to 2 minutes to brown the top. Garnish with chopped rosemary and serve warm.