I have made this vegan Shepherd’s Pie on several occasions. It is a great make-ahead casserole style dish. I usually make more than one at a time and put the second casserole in the freezer for future use. When I have made it for vegan and non-vegan friends they ask for the recipe so I am confident in saying… it is delicious.
(single recipe below – double up if you want to make two at a time)
All ingredients are organic on my list.
3 large potatoes 0r 6 medium potatoes
8 tbsp. vegan butter substitute or a mix of vegan butter substitute and coconut butter
1 large onion, chopped
2 large celery stalks, chopped
3 large carrots, chopped
2 cups fresh green beans, trimmed and chopped, (or you can use frozen if you like)
Leaves from 3 or 4 fresh thyme stalks
Leaves from 2 rosemary stalks, chopped
2 garlic cloves, minced
1/2 pound baby bella mushrooms, sliced
1 cup frozen peas (you could use corn too if you like)
Salt and pepper to taste
1 tsp. vegan Worchestershire sauce (I definitely add more of this as per taste)
1/2 to 1 cup vegetable stock
1 1/2 cups cooked black lentils
Preheat oven to 425 if cooking right away.
Peel and cook potatoes in a pot of boiling water. Drain, mash, season with salt and pepper and vegan butter and set aside.
Meanwhile melt 4 tbsp. vegan butter in a large pot over medium heat. Sautee onion, carrots, celery, green beans and herbs for about 8 – 10 minutes until tender. Add garlic, mushroom and peas. Saute another 2 minutes. Season with salt and pepper.
Reduce heat to low. Add Worchestershire sauce and vegetable stock. Cook uncovered for about 2 more minutes. Stir in cooked lentils.
Stir until lentils and veggies are well mixed.
Transfer vegetable lentil mix into a medium size casserole dish. Spread mashed potatoes on top. Roast in oven until bubbly and browned, about 20 minutes. Garnish with fresh herbs.
If you are making it ahead of time, prepare to the pre-roasting stage, cover and place in refrigerator until needed. Take out of fridge one half hour before cooking to bring it to room temperature before putting in the oven. Same procedure for freezing except you will have to thaw it out before cooking.
GOLDEN MUSHROOM GRAVY
This gravy is wonderful on top but it is not necessary. My sweetie loves gravy when there are mashed potatoes involved.
1 medium onion, chopped
8 oz. crimini, button mushrooms or exotic mushrooms work well too such as shitake, miatake, oyster, portabello
2 tbsp. coconut oil
3 cups vegetable stock
3 tbsp. gluten free flour such as chickpea flour
3 tbsp. Nama Shoyu or Tamari Sauce
Saute onions and mushrooms in coconut oil until tender. In bowl add vegetable stock, tamari, thyme, pepper and flour. Whisk to blend. Stir into pan with mushrooms and onions. Stir until thickened. You may need to add a bit more stock. Season to taste.
This easy vegan, gluten free gravy is great on so many dishes. It is my “go to recipe” for gravy.