Vegan Shepherd’s Pie Recipe by Sonya Bishop from @Joyfulbento
We stopped eating meat a few years ago and have transitioned to a more vegetarian/ pescatarian diet. I miss some of the amazing meals that we use to make with meat but my dear friend Sonya from @joyfulbento is a fantastic cook who comes up with vegan and vegetarian alternatives to recipes that we have always loved. The first time I had her Vegan Shepherds pie I was pretty blown away and didn’t miss having meat in there. This super flavorful lentil based dish is such a cozy comfort meal and makes for a great bento entree for your kids lunch the next day.
xo Sarah
Ingredients:
1 cup cooked lentils
1 onion (diced)
2 cloves garlic (chopped/minced)
2 stalks celery (diced)
2 carrots (diced)
1 cup peas
1/2-1 tsp salt1 tsp thyme (fresh or dried)
1/2 tsp smoked paprika
1 tbsp tamari/soy sauce/aminos
1 tbsp Worcestershire sauce (optional)
1 tbsp tomato paste (can sub ketchup)
1 tbsp flour (regular or gluten free)
1 cup vegetable stock
4 cups mashed potatoes (about 4 medium potatoes)
Preparation:
Sauté onions and garlic until starting to soften.
Add celery and carrots. Sauté another 5 minutes.
Add peas.
When the vegetables are starting to soften add in cooked lentils, salt, thyme, paprika, tamari, Worcestershire sauce, and tomato paste.
Sprinkle flour over top and stir to combine.
Add stock and let simmer for a few minutes until it starts to thicken.
Remove from heat and add to oven safe dish if not already using an oven safe skillet.
Top with mashed potatoes. Bake in 400° oven for 20 minutes. Enjoy!
