This is a plant-based oil free version of Shepard's Pie. By replacing the beef with lentils, this is an inexpensive protein and fiber packed entree that will work great as a vegan or vegetarian friendly main dish for Thanksgiving or as an easy weekend meal for cold weather nights.It's filling, hearty, satisfying, and it's packed with vegetables.
2lbsYukon Gold Potatoes
3/4 Cup Dairy Free Milk
1 1/2CupsDry Lentils
3 1/2CupsVegetable Broth
1 TspPoultry Seasoning
1TbspSoy Saucecould use Braggs Liquid Aminos
Preheat oven to 425 degrees
Cut potatoes into halves or quarters and add to a large pot. Add water to pot to cover potatoes and bring to a boil. Once boiling, reduce to a simmer and cook until potatoes are fork tender and soft enough to easily mash. About 15-20 minutes.Once potatoes are soft, transfer to a large mixing bowl and add the milk, along with salt and pepper to taste.With a potato masher, mash potatoes until smooth and set aside.
While potatoes are cooking, add 1-2 tbsp vegetable broth to a skillet at medium high heat. Add carrots, onions and garlic and saute until soft. Add the lentil, the rest of the vegetable broth, thyme and poultry seasoning and simmer for about 20 minutes.Next, add the mushrooms and soy sauce and simmer for another 10 minutes. Then, add in the frozen peas.This mixture may have some liquid remaining. If you would like a thicker consistency, remove half the mixture from the pot and stir in 1-2tbsp Arrowroot Powder to thicken and then add it back to the pot. You could also take 2 tbsp of mashed potatoes and stir it into the mixture.
Taste the lentil mixture and add more seasonings if needed. Transfer this mixture to an oven safe dish and carefully top with the potatoes. Smooth the mixture with a fork and season with a little more salt and pepper.Place the dish on a baking sheet to catch the overflow and bake for 15 minutes, until the potatoes are lightly browned on top.Let cool before serving. The longer it sits, it will thicken. Enjoy!