The Best Vegan Lentil Shepherd's Pie

rainbowplantlife.com

LaDeDi

subheading: Lentil Filling:

1 tablespoon olive oil

3 large yellow onions, diced

8 cloves garlic minced (use less if you’re not a huge fan of garlic)

1 tablespoon fresh thyme leaves, roughly chopped

2 teaspoons fresh rosemary leaves, roughly chopped

3 tablespoons tomato paste

½ cup (120 mL) dry red wine (such as Pinot Noir or Malbec)*

1 ½ cups (10 ounces / 285g) green lentils (or brown lentils)

3 ¾ cups (900 mL) vegetable broth

2 bay leaves

1 ½ teaspoons sweet or hot paprika

¼ cup (56g) smooth tahini**

1 tablespoon tamari (or soy sauce)***

1 tablespoon good-quality balsamic vinegar

2 teaspoons vegan Worcestershire sauce (optional)****

Plenty of kosher salt or sea salt (I used 1 ½ to 2 teaspoons kosher salt)

Freshly cracked black pepper to taste

subheading: Mashed Potato Topping:

20 ounces (680g) Russet potatoes

16 ounces (454g) cauliflower, cut into large florets

1 ½ teaspoons kosher salt, plus more to taste

1 rosemary sprig (optional)

4 tablespoons vegan butter, softened at room temperature (or olive oil)

½ cup (120 mL) “lite” coconut milk*****

1 tablespoon nutritional yeast

Freshly cracked black pepper to taste

subheading: Optional finishes and garnishes:

Extra virgin oil for baking and finishing

Flaky sea salt and black pepper

Fresh thyme leaves

Chopped flat-leaf parsley

Directions at rainbowplantlife.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer