Vegan Shepherd's Pie

I know, I might not want to explain the name anything else, regardless, a couple of individuals work up Shepherd's Pie and Cottage Pie. The refinement between a Shepherd's Pie and a Cottage Pie is the filling. As referenced already, a Shepherd's Pie contains sheep, while a Cottage Pie contains meat. Clearly, as a veggie sweetheart, I absolutely won't use sheep or cheeseburger. I made the equation with lentils. Since notwithstanding the way that lentils are scrumptious, they are affluent in protein, fiber, various minerals and thusly particularly strong. Likewise, mercilessness free.

"Delightful lentil veggie pie with pounded potato topping". That is what I made for dinner routinely in the midst of the past couple of weeks. In any case, when I use this articulation to name this dish, nobody will find my equation, plainly. It's probably less complex and significantly shorter when I call it "Vegan Shepherd's Pie". The name isn't basic be that as it may. The taste is what is imperative. Likewise, attempt to keep your cap on, this dish tastes astonishing. Likewise, it's free of sheep (the principal component of a Shepherd's Pie).

I made this Vegan Shepherd's Pie with onion, carrots, peas, corn, and celery. You can similarly incorporate broccoli, cauliflower or some different veggies of choice. Shouldn't something be said about mushrooms?! Surely! Why not. Basically incorporate what you revere most and overlook what you severely dislike. Make an effort not to be reluctant to break down.

You likely starting at now have all fixings at home to make this strong Vegan Shepherd's Pie. The equation isn't tangled at all and is set up in less than an hour. All you need is lentils, potatoes, veggies of choice, a couple of garnishes and a getting ready dish. That is it.

Ingredients :
Filling :

• 1/2 tbsp vegetable oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 medium carrots, diced
• 1 stalk celery, diced (*see recipe notes)
• Spice mix: 1 tsp onion powder, 1 tsp dried thyme (or 2 tsp fresh), 1/2 tsp dried rosemary (or tarragon), 1/2 tsp sugar (or maple syrup), salt & pepper to taste
• 2 tbsp tomato paste
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp balsamic vinegar
• 1/4 cup vegetable stock
• 1/4 cup red wine OR more veggie stock
• 2 cups cooked lentils (cooked from dry or canned)
• 1/2 cup peas (frozen or canned)
• 1/2 cup fresh corn or canned

Mashed Potatoes :

• 2 pounds potatoes
• 1/4 cup plant-based milk
• 2 tbsp vegan butter OR vegetable oil (or use plant-based milk if oil-free)
• nutmeg, salt and black pepper (to taste)

Instructions :

1. Watch the video (scroll down a bit) to see all instruction steps.
2. 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.
3. Transfer back to the pot, add vegan butter, plant-based milk, nutmeg, black pepper and sea salt to taste and mash with a potato masher (don't use a food processor or blender).
4. In the meantime, heat oil in a skillet over medium heat, add onion, garlic, carrot, celery, and all spices. Fry for about 3 minutes.
5. Add tomato paste, soy sauce, balsamic vinegar and stir to combine.
6. Add cooked lentils, corn, and peas 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.
7. Preheat oven to 390 degrees F (200 degrees C).
8. Spoon the lentil mixture into a baking dish (I used a square 9" baker). Spoon the mashed potatoes over the lentil mixture.
9. Bake for about 15 minutes, then broil for a few minutes to get it golden brown on top.
10. Garnish with fresh herbs and enjoy!