You won’t miss the meat in this vegetarian shepherd’s pie! It is still packed with protein and completely plant-based. Even better… you probably have most of these ingredients at home. Comforting, delicious, and great leftover the next day. This dish is perfect for a Meatless Monday or just a comforting meal your family will love!
- 1/2 tbsp vegetable oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 medium carrots, diced
- 1 stalk celery, diced (or use a TBS of celery salt)
- Spice mix: 1 tsp onion powder, 1 tsp dried thyme (or 2 tsp fresh), 1/2 tsp dried rosemary (or tarragon), salt & pepper to taste.
- 2 tbsp tomato paste or ketchup
- 2 tbsp soy sauce or coconut aminos
- 1 tbsp balsamic vinegar
- 1/4 cup vegetable stock
- 1/4 cup red wine OR more veggie stock
- 1 cup cooked lentils (cooked from dry or canned)
- 1 cup cooked quinoa
- 1/2 cup peas (frozen or canned)
- 1/2 cup corn fresh, frozen or canned (or bag of mixed frozen vegetables)
- 2 pounds of potatoes ~4 russet potatoes
- 1/4 cup milk of choice
- 2 tbsp butter
- salt and black pepper (to taste)
- Peel and chop potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain.
- Transfer back to the pot, add butter, milk, black pepper and sea salt to taste and mash with a potato masher.
- While potatoes are cooking, heat oil in a skillet over medium heat, add onion, garlic, carrot, celery, and all spices. Sauté for about 3 minutes.
- Add tomato paste, soy sauce, balsamic vinegar and stir to combine.
- Add cooked lentils and quinoa, corn, and peas (or mixed veggies) and pour in the red wine and vegetable stock. Bring to a boil and let simmer for about 5-7 minutes or until slightly reduced. Salt & Pepper to taste.
- Preheat oven to 390 degrees F.
- Spoon the lentil mixture into a baking dish (I used a square 9″ baker). Spoon the mashed potatoes over the lentil and quinoa mixture.
- Bake for about 15 minutes, then broil for a few minutes to get it golden brown on top. Enjoy!