• Payton Pinsky

Lentil Shepard's Pie | Vegan Holiday Dish


I have had so much fun this year getting to experiment with new dishes for the holidays. For Christmas Eve with the family, I put together a Shepard's Pie which I have never made before! The dish was a huge hit for everyone at the gathering and was so simple to make. Let's get cooking!


Ingredients: 8 Golden Potatoes (peeled and cut in half)

1 1/2 Cups Lentils

1 Onion (diced)

4 Cups Vegetable Broth

Bag of Frozen Mixed Veggies (peas,carrots, corn, green beans)

2 Tbs Garlic (minced)

3 Tbs Vegan Butter

Salt

Pepper

Thyme

Olive Oil


  1. In a large pot, add in your peeled and sliced potatoes. Fill with just enough water to cover your potatoes and bring to a boil. Cover and softly boil for about 20 minutes, until potatoes are softened enough to poke through. Drain the water from your potatoes then add them back to the pot. Add in your vegan butter and mix together until smooth (I used a hand blender but they can easily be mashed with a fork or masher). Set aside.

  2. While your potatoes are boiling, heat a large skillet with oil over medium-high heat. Add in your garlic and onions and saute for about 5 minutes. Add in your lentils, vegetable broth, and seasonings. Bring to a boil. Reduce to a simmer and simmer for about 35 minutes, until lentils are tender.

  3. In the last few minutes of cooking your lentils, add in your frozen veggies and cover.

  4. Pre-heat oven to 425 Degrees F.

  5. Prep your baking dish but greasing it with your vegan butter. Add in your lentil mixture and spread it out evenly in your dish. Top with your mashed potatoes and spread them out evenly to cover your entire dish. Top with more seasonings and bake for 10-15 minutes, until your potatoes begin to brown.

  6. Let cool before serving or store in the fridge for a few days. Enjoy!



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