Vegan Shepherd’s Pie
January 19, 2018
We are having some unusually cold and icy days here in Austin, and I am pulling from the comfort food recipes I tucked away during the blasting heat of summer. This particular version of Shepherd’s Pie is so worth the effort and absolutely won everyone over. Of course, we would expect nothing less from the amazing Jamie Oliver.
Here is my adapted version. You certainly won’t regret carving a bit of extra time out to make this satisfying dish.
- 1.5 lbs Yukon Gold potatoes
- 1 lb Japanese white sweet potatoes
- 4 T Earth Balance coconut spread
- 6 medium shallots
- 4 carrots
- 1 T coriander seeds or powder
- Coconut oil
- ½ bunch of fresh thyme, leaves separated from stems
- ¾- 1 lb baby bella mushrooms
- ¾ – 1 lb oyster mushrooms
- 7- 14 ounces of chopped fire roasted tomatoes
- 2 tablespoons balsamic vinegar
- organic vegetable stock as needed
- 4 cups of cooked lentils (preferably Puy lentils)
- 5 sprigs fresh flat-leaf parsley
- 2 T Herbes de provence
- 1 lemon, juiced
- ½ C gluten free bread crumbs or nut based breading
- Preheat the oven to 400°F.
- Chop all the potatoes into quarters. Place Yukon Gold potatoes in a steamer, simmering until tender. Remove to cool and add white sweet potatoes to the steamer and simmer until tender.
- Once cooled, peel and place in a bowl all together, adding coconut spread, sea salt and pepper to taste. Mash until smooth.
- Peel and finely chop shallots and carrots.
- Heat coconut oil in heavy pan, add coriander, thyme leaves and shallots, cooking over low heat until softened.
- Meanwhile, roughly chop the mushrooms add to the pan. Once cooked add balsamic vinegar.
- Cook for another 10 minutes, add canned tomatoes, turn up the heat and allow it to bubble away. Stir in the lentils and 1 cup of stock. Simmer further to blend flavors and reduce liquids.
- Add parsley and Herbes de provence and lemon juice, then transfer to a baking dish. Spread the mashed potato blend over the top.
- Sprinkle bread crumbs or nut breading over the mash, placing in the hot oven for around 15-30 minutes, or until piping hot through.
- Place under the broiler very briefly until golden.
Learn to support your health naturally with weekly tips
delivered straight to your inbox.
You may also be interested in:
I’m so excited to wrap up my Keep it Cool series with this amazing Lemony Lentil and Chickpea Salad. I’ll be making this one to pack along on our car trip to the Vosges Mountains for a week of family hiking. And I’m especially looking forward to gathering fresh radishes and herbs in my mother-in-law’s…
We are in that changeable weather season that calls out for having some fresh comfort food recipes on hand. One minute it’s glorious spring-like and then arrives a day or two of dreary cold (Austin-cold, mind you). Nothing beats the gray wet weather in my house like a steaming bowl of soup. Having a bag…
Here’s a wonderful way to keep your time in the kitchen to a minimum AND have a delicious bowl of goodness to serve up for your evening meal. I first learned to cook lentils from a dear Italian friend during my early days in Europe and I made her recipe for years. Then, several years…
This is quite a hardy stew, perfect for a blustery March meal. It also pairs well with the seeded buckwheat bread I shared last month. Ingredients 2 T extra light olive oil 1 medium organic onion, diced 3 garlic cloves or 1 shallot, minced 1 1/2 t smoked paprika or good quality Spanish paprika 1 T…