Vegan Shepherd’s Pie recipe is a warm and comforting treat; loaded with veggies, savory lentils and topped with creamy mashed potatoes this vegan dish is a perfect crowd pleaser!
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 Tbsp olive oil
- 1 1/2 cups uncooked brown lentils (rinsed and drained)
- 1/2 cup tomato paste
- 4 cups water
- 130 g peas
- 130 g carrots
- black pepper (to taste)
- himalayan salt (to taste)
- 1 tsp Pimiento (red pepper powder)
- MASHED POTATOES
- 1300 g potatoes, peeled and quartered
- 3 cups thinly sliced leeks
- 1 cup chopped spring onion
- 3-4 Tbsp olive oil
- Salt and pepper (to taste)
- Bring potatoes, 1 teaspoon salt and water to cover to a boil; cook 20 to 25 minutes or until potatoes are tender. Drain, and keep warm.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add thinly sliced leeks and chopped spring onions and cook, stirring, until soft 4 to 8 minutes.
- Mash potatoes with a potato masher; stir in leeks and spring onions, until blended. Add Salt and pepper to taste and stir well.
- Preheat oven to 210 C degrees (410 F) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 33 x 23 x 5 cm).
- In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned and caramelized – about 5 minutes.
- Add a pinch each salt and pepper and 1 tsp red pepper powder. Then add lentils, water, and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
- In the last 10 minutes of cooking, add the carrots, peas and tomato paste stir, and cover to meld the flavors together.
- Taste and adjust seasonings as needed. Then transfer to your prepared 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 a little sea salt.
- Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
- Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days.
My name is Temps, I am currently an organic tropical fruit and vegetable farmer in the south of Tenerife and I am very passionate about plant based and medicinal foods. I came to Tenerife 3 years ago to run a Jamaican restaurant, but now I cook just for fun for friends. I’ve been vegan for almost two years and love to experiment with new and old plant based recipes with improvisation.