Vegetarian Shepherd’s Pie
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If you’re a fan of shepherd’s pie, this is an excellent vegetarian alternative that is packed with veggies and makes huge portions. It can also be easily made vegan.
Ingredients
- Salt
- Pepper
- 1 tablespoon Tomato Paste
- 1 tbsp Worcestershire sauce
- 1 tbsp Soy sauce
- 2 cups Frozen Mix Vegetables
- 1/2 Yellow onion
- 4 cloves Garlic
- 2 tbsps All-purpose flour
- 1.33 cups Vegetable Broth
- 1 container (9 oz ea.) Baby Bella Mushrooms
- 1 can of Lentils 15 Oz
- ½ a bag of gardein ground be’f
- 1.5 tablespoons olive oil
- 1 teaspoon rosemary
- 1 teaspoon parsley
- 1 teaspoon thyme
- 2 teaspoons garlic powder
- 1.5 tablespoons butter
- 1/2 cup or more liquid of choice (I use a combo of milk and vegetable broth)
- 2.5 lbs of russet potatoes
- 2 oz reduced fat cream cheese
- ⅓ cup nonfat plain greek yogurt
- First we make our mashed potato topping. We want it on the stiffer side so that it holds up well when slicing.
- Clean and chop your potatoes, peel if desired (I don’t). Place them in a pot and cover with water, adding some salt to that water. Bring the pot to a boil and cook for about 30 minutes or until all the potatoes are tender.
- Drain the potatoes and mash them, adding in liquid, the cream cheese, the butter, and the greek yogurt as your work. Add in more liquid if necessary to get the right consistency, and taste for seasoning, adding salt and pepper to preference. Set aside.
- Now for our filling. Preheat your oven to 400 degrees
- Finely chop your onions and your mushrooms (I process mine in the food processor because I like mine very tiny), then saute them in the oil for 8-10 minutes.
- Mince the garlic and add to the pan, sauteeing for an additional minute.
- Add in your tomato paste now, giving everything a thorough mix for about a minute.
- Now add in your ground be’f, the drained and rinsed lentils,the flour, soy sauce, worcestershire sauce, herbs, and 1 tsp each salt and pepper. Add 1.33 cups of vegetable broth. Bring to a boil and let it simmer for about 8 minutes, stirring frequently, until it begins to thicken.
- Add your frozen vegetables to the pot, and once those have thawed we are ready to assemble.
- Pour your filling into a 9×13 baking dish. Top this with the mashed potatoes.
- Bake for 30-45 minutes. I always place a baking sheet underneath to catch any drips and avoid smoke.
Vegan alternative: omit the greek yogurt from the mashed potatoes and substitute the cream cheese with a vegan variety. Substitute the butter with vegan butter. Add a little bit of apple cider vinegar, 1/2 tsp at a time, if you want more tang in your mashed potatoes.
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