Vegan Lentil Shepherd's Pie

Shepherd’s pie is not a food I grew up eating. To be perfectly honest, I had never even heard of it until I married my husband, and he expressed his great dislike for traditional shepherd’s pie. I was in full agreement that the meaty version full of peas, and carrots and what ever else was in there sounded awful. Then recently our friend Deanne had us over for dinner, and served a vegan lentil version of shepherd’s pie, and much to my surprise, I liked it. I actually really, really liked it! Savory lentils and veggies topped with creamy mashed potatoes. What is not to like!!! It took some convincing to get my husband to try it when I decided to make my own, but when I did he ate two helpings!! So the husband is now a convert, the shepherd’s Pie ban has officaly been lifted, and I will now be adding this deliciously easy dinner to our regular rotation! Thanks again Deanne for proving us wrong!

INGREDIENTS:

• 1 cup dried green lentils

• 2 carrots, finely diced

• 1 small onion, finely diced

• 2 celery stalks, finely diced

• 2 cups chopped mushrooms

• 3 cups vegetable broth

• 1 teaspoon salt

• 2 teaspoons minced garlic

• 1/2 teaspoon black pepper

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon Vegetable Better Than Bouillon (optional, but adds flavor)

• 3 large russet potatoes

• 2 tablespoons vegan butter

• 2 tablespoon vegan cream cheese

• splash of milk

• salt and black pepper to taste (for the potatoes)

INSTRUCTIONS:

1. Heat 2 teaspoons of oil in a large pot or dutch oven over medium heat.

2. Add the onions, carrots, and celery and allow to cook unit the onions are translucent and soft.

3. Add the mushrooms and garlic and cook for a few minutes.

4. Add the lentils, broth, and spices and reduce the heat to simmer. Let the lentils simmer for about half an hour to 45 minutes or until the liquid has been absorbed and the lentils are soft.

5. While the lentils are cooking, bring a large pot of water to a boil. Add the potatoes and cook until they are soft and you can poke a fork through them.

6. Drain water from potatoes and mash using a hand masher or an electric hand mixer, adding in the butter, cream cheese, salt, and pepper. If they seem too thick, add a splash of milk.

7. Scoop cooked lentils into a pie dish or shallow casserole dish and top with the mashed potatoes.

8. Preheat oven to 350 degrees. Bake the shepherds pie for about 25 minutes.

9. Garnish with fresh or dried parsley if you like before severing.

If you like this recipe, try these:

“Chicken” Divan with Jackfruit

Loaded Vegan Roasted Red Potatoes

Cheesy Vegan Scalloped Potatoes

Stewed Sauerkraut with Lentil Meatballs

I will find any way I can to incorporatesauerkrautinto a meal. So when I ran across a non vegan recipe for a dish similar to this, I knew it was something I would love. I mean come on, sauerkraut is so good for you and the tang mixed with the creamy tomatoes in this recipe is just perfection!

The lentil “meatballs” are tasty and filling, and the stew is warm and comforting. You could use any premade meatball you want if you are not in the mood to whip up some lentil balls, but they are pretty quick and easy to make.

The zesty kraut and tomatoes, coupled with the cream cheese and milk are a perfect combination. Trust me here. I just keep repeating myself about this perfect combo, but I seriously pretty much licked my plate the first time I made this meal. No lie, it was not my classiest moment. Moving on…..

This meal is delicious on its own and even better with some oven crisped potatoes. Well, because we all know crispy potatoes can make the worst day better, and an already great meal an absolutely fricking fantastic, rainbows and unicorns, kind of meal. So just go ahead and make the potatoes.

One thing I am certain of is this stewed sauerkrautand lentil meatball dish is definitely going into my regular winter dinner rotation and hopefully yours, too!

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Ingredients:

Lentil Meatballs

• 1 cup dried brown lentils

• 1 cup old fashioned rolled oats

• 1 medium onion

• 2 tablespoons tapioca starch

• 1 teaspoon garlic powser

• 2 tablespoons tomato paste

• 1 teaspoon liquid smoke

• 1 teaspoon salt

• 1/2 teaspoon pepper

Stewed Sauerkraut

• 1 25 oz jar of sauerkraut, store bought or homemade

• 1 14.5 oz can diced tomatoes, drained

• 2 tablespoons vegan cream cheese

• 1/2 cup unsweetened plant based milk

• 2 teaspoons smoked paprika

• 1 teaspoon salt

• pepper to taste

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Instructions:

Preheat oven to 350 degrees.

1. Add lentils to a medium sauce pan and cover with water. Bring to a boil then reduce heat to a simmer. Allow the lentil to cook 15 - 20 minutes. You want then soft enough to bite through but now mushy. Drain and set aside.

2. Peel and cut onion in half. Pop it into a food processor or high speed blender, and blend until it is nice and minced up.

3. Next, add the lentils, oats, and remaining meatball ingredients and blend until the mixture is well combined. It should be thick and a little sticky.

4. Scoop up lentil mixture with a small scoop or spoon, and from 1 inch “meatballs”. Place the “meatballs” on a parchment lined cookie sheet and bake for about 20 minutes.

5. In a large pot or dutch oven, while “meatballs” are baking, combine all ingredients for the sauerkraut stew, stirring well to incorporate the cream cheese. Heat over medium heat, reducing to low once the stew has come to a simmer.

6. Once “meatballs” are done baking , add them to the sauerkraut stew pot, and allow them to simmer in the pot for 5 to 10 minutes.

7. Serve in bowls topped with vegan sour cream, or with a side of oven crisp, or air fryer potatoes.

Serves 4 - 6.

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