Vegan Shepherd’s Pie

Name: Vegan Shepherd’s Pie
Total time: 50 min
Yield: 4 servings
Cuisine: Dominican Republic
Ingredients: ¼ cup (60 ml/2.1 oz) red wine or more veggie stock; ½ cup (80 g/2.8 oz) corn, fresh, frozen, or canned; ½ cup peas (frozen or canned); ¼ cup (60 ml/2.1 oz) vegetable stock; 2 Tbsp GF soy sauce or coconut aminos; 1 Tbsp balsamic vinegar; 2 cups (400 g/14.1 oz) cooked lentils (cooked from dry or use canned); 2 Tbsp tomato paste; Salt and pepper to taste; ½ tsp coconut sugar or sweetener of choice; ½ tsp dried rosemary (or tarragon); 1 tsp dried thyme (or 2 tsp fresh); 1 tsp onion powder; 1 celery stalk, diced; 2 medium carrots, diced; 2 garlic cloves, minced; 1 onion, diced; ½ Tbsp vegetable oil; Nutmeg, black pepper, and salt to taste; ¼ cup (60 ml/2.1 oz) plant-based milk; 2 Tbsp vegan butter or vegetable oil; 1000 g (35.3 oz) potatoes

Preparation info

4
servings

Difficulty
Easy
Ready in
50 min

Appears in

Simple and Delicious Vegan

By Michaela Vais

Published 2023

About

Ingredients

Mashed Potatoes

1000 g (35.3 oz) potatoes
2 Tbsp vegan butter

Americas
Dominican Republic
Main course
Gluten-free
Vegan
Pie
Caribbean

Method

Instructions

Peel and chop the potatoes, transfer them to a pot with salted water, and bring to a boil. Cook over medium heat for about 15 minutes or until tender, then drain.
Transfer the potatoes back to the pot with vegan butter, plant-based milk, nutmeg, black pepper, and salt to taste. Mash with a potato masher (don’t use a food processor/blender).<