Vegan Shepherd's Pie. Hearty vegetables in a brothy sauce topped with fluffy mashed potatoes, all baked to bubbly perfectly. It's kind of what Thanksgiving dreams are made of, at least in my world. For this recipe, we sizzle thyme and garlic in olive oil before mixing it into the mashed.

And topped with some fabulous vegan mashed potatoes this is a super satisfying vegan dinner meal. Cottage pie and shepherd's pie are basically the same thing when it comes to vegan fare, but traditionally a cottage pie is based on beef and shepherd's pie is based on lamb. This Vegan Shepherd's Pie is the perfect comfort food which is gluten-free and easy to make. You can have Vegan Shepherd's Pie using 16 ingredients and 23 steps. Here is how you achieve it.

Ingredients of Vegan Shepherd's Pie

Prepare 500 g of rinsed, 12h-soaked green&brown lentils*.
You need 1500 g of water.
You need to taste of salt & pepper.
It's 1 of large white onion ca.175g.
You need 4-6 of garlic cloves ca.20g.
Prepare 3-4 of carrots ca.200g.
Prepare of Olive oil (or vegan butter).
It's 4 sprigs of fresh thyme or 1½tsp dryied thyme.
Prepare 2420 g of diced potatoes (came from a packet of 3kg).
It's of salted water (e.g. 2tbsp of smoked salt).
You need 260 g of cashews.
Prepare 340 g of water (e.g. reuse potato water).
You need of herb salt.
Prepare of ground pepper.
Prepare of ground nutmeg.
It's of or the equivalent in jarred precooked lentils.

Made with lentils, veggies, and mashed potatoes! A great meat-free dinner recipe which is flavorful and very tasty! Place the Maris Pipers into a large pan of cold salted water over a medium heat. Add the mushrooms, and cook until the edges begin to darken.

Vegan Shepherd's Pie instructions

Rub 27x36cm casserole with raw garlic clove, grease with vegan butter or olive oil (a spray is easiest).
Boil lentils in 1.5 l of water for 40min (or use 2x 660g glas jars of lentils).
Or cook lentils w/out soaking in thermomix.
If termomix available: add 500g lentils, tbsp veggie broth powder and 1.5l water; program 100°C for 40min reverse speed 1. Done :).
Lentils into casserole.
Add salt & pepper to please your taste.
Mince garlic (in tmx at speed 7), onion, carrots (tmx 5) and sautee with thyme in olive oil (tmx varoma speed 1 for 3min).
Add garlic etc to lentils in casserole and combine everything.
Let heat up and simmer at low temperature.
Grind pepper over lentils if desired.
Peal off knobbly parts of potato. I often leave a large amount of skin on because I like it. Choose what you prefer..
Dice potatoes and start boiling salted water in pot.
When water is boiling add the potatoes, cover with lid and set timer for 15 minutes.
During cooking time you will need to lessen heat so potatoes don't boil over.
Preheat 220℃ oven.
Potatoes need to be very soft for mashing, and if done, pour out water (keep it for making cashew cream).
Potatoes back into pot, lid on and now blend cashews with water at highest speed for 90 seconds.
Start mashing up potatoes, add cashew cream (depending on type of potato you might not need all of the cream) and a dab of butter. Add salt, nutmeg and pepper to your taste..
If using separate frying pan, transfer thickened lentils to casserole. Lentils are the base layer.
Top with mashed potatoes.
Into oven for 10-15 minutes until mash is a bit browned at peaks.
If lentils are a bit liquidy you can use hot-air oven, then please turn down to 200℃.
As I have left the peal on half of the potatoes, you can see specks of it in the baked potato crust of this just out-of-the-oven delicious shepherd's pie.

Add the garlic, and season with salt and pepper. This delicious, savoury vegan shepherd's pie freezes very well, so make in individual portions if you prefer, or freeze the leftovers. The secret ingredient is nutritional yeast, a great vegan. Vegetarian Shepherd's Pie with mushrooms, carrots, peas, gravy and baked under creamy mashed potatoes. ♡ Plant based! Easily made vegan or gluten free.