Vegan Shepherd’s Pie

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

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).<