Vegan Sheppards Pie

A little bit British and a whole lot of delicious. Enjoy this creamy, savory delight that's completely vegan, diary, and gluten free, but very satisfying! Perfect for the holidays or any cold winter night.

Ingredients:

  • 10 fingerling potatoes
  • 1 cup kale or spinach
  • 1 large red onion, peeled & finely chopped
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms sliced
  • 1 lbs. cooked lentils (I used Trader Joe's ready to eat)
  • 1 tbsp coconut oil or vegan butter
  • 1/5 cup tahini
  • 1 tbsp nutritional yeast
  • 1 tbsp olive oil
  • salt & pepper to taste
  • teaspoon mustard seed
  • 1 to 2 tbsp soy sauce or Bragg’s liquid aminos
  • ½ teaspoon fresh sage 
  • ½ teaspoon fresh thyme

Instructions

  1. Dice potatoes. Boil them on high, then simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl. Blend in coconut oil, tahini, nutritional yeast, mustard seed and mash until fluffy. Add salt, pepper, cover and set aside.
  2. While the potatoes are cooking, heat olive oil on medium heat. Cook the onion until translucent. Add thyme, sage, garlic and mushrooms and cook until onion is golden brown and mushrooms are soft. Finally add the kale & soy sauce.
  3. Preheat the oven to 400º F.
  4. In a casserole dish, layer the cooked lentils in the bottom, then add the mushrooms mixture & finally spread the mashed potatoes on top.
  5. Bake for 20 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 10 minutes, then cut into wedges to serve.