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Vegan Shepherd’s Pie

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My idea of dinner after a busy day starts with fresh and simple ingredients, a little old-school Fleetwood Mac playing in the background, and my kids sitting at the counter chatting away about their day as I peel and chop away.  Vegan Shepherd’s Pie at the Kelly house consists of ingredients that I typically have on hand; lentils, onion, celery, carrots and potatoes.  This farmhouse favorite is a bit rustic, but the ingredients meld together beautifully and make for the perfect family meal.

Vegan Shepherd's Pie

Where to find the the best French Lentils for your own Vegan Shepherd’s Pie:

Although French lentils can be found in the bulk section of most markets, I truly love the taste of Gold Mine Natural Foods, heirloom variety. The taste and texture is amazing.

Vegan Shepherd's Pie
Vegan Shepherd's Pie

Vegan Shepherds Pie
Yields 4
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Ingredients
  1. 1 cup French Lentils
  2. 1 lb organic potatoes of your choice (I mixed yellow & purple potatoes for my mash)
  3. 2-3 cups vegetable stock
  4. 1/2" piece kombu
  5. 1 tablespoon coconut oil
  6. 1/2 yellow onion, finely diced
  7. 1 stalk celery, finely diced
  8. 2 large carrots, finely diced
  9. 1 large clove garlic, finely minced
  10. 2 teaspoons fresh thyme (1 tsp. dried thyme works as well)
  11. 1/4 teaspoon Himalayan sea salt
  12. Fresh cracked pepper to taste
Lentils
  1. Sort through the lentils, removing any foreign matter.
  2. Wash and drain 1 cup of lentils.
  3. Add lentils to 2 1/2 cups vegetable stock.
  4. Add 1/2" piece of kombu (I cut mine into little pieces using kitchen scissors)
  5. Simmer for 30 minutes and season to taste with salt and pepper.
Veggies
  1. Using a large sauté pan over medium heat, add coconut oil, onion, celery and carrots. Sauté until veggies become soft. Add garlic and thyme, a pinch of salt and fresh cracked pepper to taste. Cook 1-2 minutes.
  2. Add prepared lentils and give a good stir. Taste and adjust seasoning if needed.
  3. Set aside.
Mashed Potatoes
  1. Wash and prep potatoes. I typically quarter my potatoes and remove the skin from half of what I'm using. A little quirky...I know! 🙂
  2. Place prepared potatoes in a large pot and cover with water.
  3. Bring potatoes to a boil, reduce heat to medium or low. Cook 15-20 minutes or until the potatoes are fork tender.
  4. Drain potatoes and return to the pot or large bowl for mashing.
  5. Add a splash of almond milk (or any non-dairy milk of your choice). My kids love their mashed potatoes with a little Earth Balance Olive Oil Spread - gives the potatoes a buttery flavor.
  6. Using a potato masher or fork, mash potatoes to the consistency of your liking. I love rustic potatoes, and therefore leave some of the pieces intact.
  7. Place Lentil and Veggie mixture into individual serving bowls and top with a big scoop of rustic mashed potatoes.
  8. ENJOY!
Notes
  1. vegan, gluten-free, soy-free, dairy-free
  2. All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
https://goofyfootfoods.com/