Vegetarian Shepherd's Pie

You won’t miss the meat in this vegetarian shepherd’s pie! It is still packed with protein and completely plant-based. Even better… you probably have most of these ingredients at home. Comforting, delicious, and great leftover the next day. This dish is perfect for a Meatless Monday or just a comforting meal your family will love!

Ingredients

Filling:

• 1/2 tbsp vegetable oil
• 1/2 tbsp vegetable oil
• 1/2
• tbsp vegetable oil
• 1 onion, diced
• 1
• 1
• onion,
• diced
• 2 cloves of garlic, minced
• 2 cloves
• 2
• cloves
• of garlic,
• minced
• 2 medium carrots, diced
• 2
• 2
• medium carrots,
• diced
• 1 stalk celery, diced (or use a TBS of celery salt)
• 1
• 1
• stalk celery,
• diced (or use a TBS of celery salt)
• Spice mix: 1 tsp onion powder, 1 tsp dried thyme (or 2 tsp fresh), 1/2 tsp dried rosemary (or tarragon), salt & pepper to taste.
• Spice mix: 1 tsp onion powder,
• 1 tsp dried thyme (or 2 tsp fresh), 1/2 tsp dried rosemary (or tarragon), salt & pepper to taste.
• 2 tbsp tomato paste or ketchup
• 2 tbsp tomato paste or ketchup
• 2
• tbsp tomato paste or ketchup
• 2 tbsp soy sauce or coconut aminos
• 2 tbsp soy sauce
• 2
• tbsp soy sauce
• or coconut aminos
• 1 tbsp balsamic vinegar
• 1 tbsp balsamic vinegar
• 1
• tbsp balsamic vinegar
• 1/4 cup vegetable stock
• 1/4 cup vegetable stock
• 1/4
• cup vegetable stock
• 1/4 cup red wine OR more veggie stock
• 1/4 cup
• 1/4
• cup
• red wine
• OR more veggie stock
• 1 cup cooked lentils (cooked from dry or canned)
• 1 cup
• cup
• cooked lentils
• (cooked from dry or canned)
• 1 cup cooked quinoa
• 1 cup cooked quinoa
• 1/2 cup peas (frozen or canned)
• 1/2 cup
• 1/2
• cup
• peas
• (frozen or canned)
• 1/2 cup corn fresh, frozen or canned (or bag of mixed frozen vegetables)
• 1/2 cup
• 1/2
• cup
• corn
• fresh, frozen or canned (or bag of mixed frozen vegetables)

Mashed Potatoes:

• 2 pounds of potatoes ~4 russet potatoes
• 2 pounds of
• 2
• pounds of
• potatoes ~4 russet potatoes
• 1/4 cup milk of choice
• 1/4 cup milk of choice
• 1/4
• cup milk of choice
• 2 tbsp butter
• 2 tbsp
• 2
• tbsp
• salt and black pepper (to taste)
• salt and black pepper (to taste)

Directions

1. Peel and chop potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain.
2. Transfer back to the pot, add butter, milk, black pepper and sea salt to taste and mash with a potato masher.
3. While potatoes are cooking, heat oil in a skillet over medium heat, add onion, garlic, carrot, celery, and all spices. Sauté for about 3 minutes.
4. Add tomato paste, soy sauce, balsamic vinegar and stir to combine.
5. Add cooked lentils and quinoa, corn, and peas (or mixed veggies) and pour in the red wine and vegetable stock. Bring to a boil and let simmer for about 5-7 minutes or until slightly reduced. Salt & Pepper to taste.
6. Preheat oven to 390 degrees F.
7. Spoon the lentil mixture into a baking dish (I used a square 9″ baker). Spoon the mashed potatoes over the lentil and quinoa mixture.
8. Bake for about 15 minutes, then broil for a few minutes to get it golden brown on top. Enjoy!