The exact origin of Shepherd’s pie is a bit of a mystery! But both the Irish and British claim the origination of this hearty, mashed potato crust dish. It’s thought that it may have developed in the mid-19th century from cottage pie, which is a similar dish made with a different type of meat in the filling. The following is our plant-based take on the concept.
This is a hearty, Vegan Shepherd’s Pie that’s loaded with veggies and savory lentils and topped with fluffy mashed potatoes. So flavorful and satisfying that you won’t miss the meat!
Recipe for Plant Based Shepherd’s Pie
Ingredients
- 4 large russet potatoes, peeled and diced
- ½ cup plain, unsweetened nondairy milk
- ¼ cup vegan margarine
- 2 teaspoons salt
- ¾ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- ½ cup onion, chopped
- ½ cup celery, chopped
- ½ cup carrot, chopped
- 1 teaspoon garlic, minced
- 2 teaspoons dried Italian herb seasoning
- 2 (14-ounce) cans lentils, drained and rinsed
- 1 cup frozen peas
- 1 tablespoon vegan Worcestershire sauce
- 2 teaspoons Dijon mustard
Directions:
- Preheat the oven to 350 degrees. Oil a 9-inch baking pan with cooking spray.
- Boil the potatoes in salted water until tender, about 20 minutes. Drain, return them to the pot, and mash.
- Place the nondairy milk and margarine in a small saucepan over medium heat and cook until the margarine has melted. Add 1 teaspoon of the salt and ½ teaspoon of the pepper, and then add to the mashed potatoes and stir well until incorporated.
- In a large pan over high heat, heat the oil and sauté the onion, celery, carrot, and garlic until soft, about 8 minutes. Add the Italian seasoning and cook for 30 seconds.
- Add the lentils, peas, Worcestershire sauce, mustard, and the remaining teaspoon of salt and ¼ teaspoon of pepper and cook for 5 minutes.
- Pour into the prepared pan and spread the mashed potato on top.
- Bake for 30 minutes, until golden.
By Mayim Bialik with Dr. Jay Gordon
Adapted from Mayim’s Vegan Table
