Market Shepherd’s Pie

Name: Market Shepherd’s Pie
Yield: Makes 6 servings
Ingredients: Nutritional yeast, sea salt, black pepper; 2 tablespoons nutritional yeast; 2 tablespoons arrowroot starch; 2 tablespoons white miso 2 teaspoons Dijon mustard; ½ teaspoon ground sage; ¼ teaspoon red pepper flakes or to your preference; 1¾ teaspoons dried thyme; ½ teaspoon dried parsley; 4 garlic cloves, minced; 2 teaspoons dried rosemary; 2 stalks celery, thinly sliced; 1 medium sweet potato, peel on, chopped into ½-inch cubes; 3 tablespoons well-stirred tahini 1 tablespoon tamari; 1 cup frozen green peas; 1¾ cups low-sodium vegetable broth; 1½ cups cooked or canned brown lentils, drained and rinsed; 2 teaspoons white wine vinegar; 5 ounces button or cremini mushrooms, sliced; 3 large Yukon Gold potatoes, peel on, roughly chopped; ¼ teaspoon sea salt or to taste; ¼ cup unsweetened almond or organic soy milk (plus more if needed); 2 medium carrots, diced; 1 large yellow onion, diced; 3 tablespoons nutritional yeast; 2 heaping cups bite-sized cauliflower florets; 1 teaspoon white miso

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

The first time I tried this recipe, I had just come from a fall farmers’ market with a bag of root veggies. That might sound made up, but it’s true! Shepherd’s pie was a wholesome, sophisticated recipe that I’d never tackled, and I figured what better time! After many iterations, this is the version we love the most. I’ve added cauliflower to the top layer for extra cruciferous goodness. This is a big recipe with three parts—potato/cauliflower topping, lentil filling, and sauce. It’s not co

Ingredients

Main course
Dinner
Gluten-free
Vegan
Pie

Ingredients

Method