Recipe: Vegan Shepherd's Pie

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 My lovely sister sent me this recipe from Minimalist Baker to try out! My edits are all minor, mostly to do with making the proportions of ingredients easier when shopping at ICA :) It's an insanely filling, warm and hearty dish that will last ages! Perfect for meal-prep.

INGREDIENTS:
Filling
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 carton uncooked brown or green lentils (approx. 300 gm) 
  • 1 L vegetable stock 
  • 4 tsp dried thyme 
  • 1x 283 gm bag frozen mixed vegetables (peas, French beans, carrot, cauliflower) 
Mashed Potatoes:
  1. 1300 gm "Marylin" potatoes, thoroughly washed
  2. 42-56 gm vegan butter
  3. salt and pepper to taste 

METHOD:
  1. Preheat an oven to 218 C and lightly grease a 2-quart baking dish (or comparable sized dish, e.g., 9" x 13" - note: 8" x 8" won't fit everything! I used two 1 L class dishes from IKEA). 
  2. Slice large potatoes in half. Place potatoes into a large pot, fill with water until the potatoes are just covered. Bring to a low boil on medium heat then generously salt. Cover and cook for 20-30 minutes (or until they slide off a knife very easily). 
  3. Drain potatoes, then add back to the pot to evaporate any remaining water before transferring to a mixing bowl. 
  4. Mash potatoes (with masher or large fork) until smooth. Add desired amount of vegan butter and season with salt and pepper to taste. Loosely cover and set aside.
  5. In a large saucepan over medium heat, saute onions and garlic in 1 tbsp olive oil until lightly browned. Should take about 5 minutes. 
  6. Add a pinch of salt and pepper before adding lentils, stock and thyme. Stir well then bring to a low boil before reducing heat to simmer. Continue cooking until lentils are tender (34-40 minutes). 
  7.  In the last 10 minute of cooking, add frozen vegetables, stir and cover to meld the flavours together. 
  8. Taste and adjust seasonings if needed. Transfer to your greased oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and salt. 
  9. Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the potato mash becomes lightly browned on top.
  10. Sit briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering. Can be stored in the fridge for up to 3 days. Reheats well in the microwave. 
Serves 6


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