New Vegan Shepherd's Pie (Gardener's Pie)
Servings: 4
Calories: 292kcal
New Vegan Shepherd's Pie (Gardener's Pie) 🌱 A deliciously elevated plant-based version of a classic comfort dish. Filled with mushrooms, lentils, onions, carrots & peas in a rich gravy and topped with mashed potatoes and cauliflower. Hearty, healthy & oh-so satisfying!
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Equipment
- 4 qt or larger dutch oven
- 3 qt saucepan
- Mesh strainer
- 4 oven-proof 8 oz (1 cup) ramekins
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 lb mushrooms button or cremini - thinly sliced
- 1 small leek thinly sliced
- 2-3 cloves garlic minced
- 2 large carrots peeled & diced in ¾" cubes
- ½ C lentils green or brown - rinsed
- 1-¼ C vegetable broth
- 10 oz potatoes Russet or Yukon Gold - peeled/cubed
- 1-½ C cauliflower roughly chopped florets
- 1 tablespoon vegan butter
- ½ C non-dairy milk rice or soy
- 1-½ tbsp flour sifted
- 4 oz stout beer optional *🥕See notes below
- 1 tomato peeled/seeded/chopped
- ¾ C green peas fresh, frozen, or canned
- ½ teaspoon rosemary fresh - finely chopped or dried** 🥕See notes below
- ¼ teaspoon oregano fresh - finely chopped or dried**🥕See notes below
- ¼ teaspoon sage fresh - finely chopped or dried**🥕See notes below
- 1 teaspoon parsley fresh - finely chopped or dried**🥕See notes below
- ½ teaspoon thyme fresh - finely chopped or dried** 🥕See notes below
- 1 teaspoon salt
- ¼ teaspoon black pepper fresh ground
Instructions
- Pour olive oil into a 4 qt Dutch oven or heavy bottom sauce pan. Begin heating on stove at medium-high temperature.
- Add leek, garlic, and mushrooms. Stir in ¼ teaspoon salt & ¼ teaspoon pepper. Sauté until tender, stirring frequently. Adjust heat as needed to prevent garlic from burning.
- Add carrots, lentils and broth. Increase heat, bring to a boil. Reduce heat and cover. Simmer for 20 minutes or until lentils are tender.
- Preheat oven at 425°
- In a bowl or measuring cup, combine flour with 4 oz Stout (* or ½ C water with 1 teaspoon vegan bouillon)
- Pour into veggies and lentils, add tomatoes & peas. Stir until slightly thickened. Add herbs, thoroughly combine.
- Spoon lentils/veggie mixture into ramekins.
- Spoon mashed potato/cauliflower on top.
- Place ramekins on a baking sheet (to catch liquid that may bubble over)
- Bake at 425° for 10-15 minutes, until potatoes become slightly browned.
- Allow Shepherd's Pies to set for 10 - 15 minutes prior to serving. Garnish with a sprig of thyme or diced scallion.
Mashed Potato & Cauliflower Topping
- In a 3 qt or larger saucepan, cover potatoes and cauliflower in water & ¼ teaspoon salt. Cover, place on high until boiling. Lower heat to a rolling simmer until tender - approx 15 -20 minutes.
- Remove from heat and throughly drain.
- In a large bowl, combine potatoes, cauliflower, 1 tablespoon vegan butter, ½ teaspoon salt. Using a hand masher or electric mixer, begin mashing potatoes and cauliflower. Gradually add milk, a few tablespoons at a time, until desired consistency.
Notes
🥕* The traditional version of this dish often includes Stout beer as a liquid ingredient, which adds its own unique flavor. If you prefer not to use Stout or other beer, simply replace with ½ C hot water combined with ½ teaspoon vegan bouillon.
🥕 ** Dried herbs often have a more concentrated, stronger flavor than fresh. If you use dried herbs, you might want to slightly decrease the amount you use to suit your taste.
Nutrition
Calories: 292kcal | Carbohydrates: 43g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Sodium: 728mg | Potassium: 1256mg | Fiber: 14g | Sugar: 9g | Vitamin A: 7130IU | Vitamin C: 40mg | Calcium: 120mg | Iron: 6mg
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