I think this is probably the ultimate form of comfort food. Anything that features mashed potatoes, really! Shepherd’s Pie is easy on the budget and makes for a happy belly. This recipe calls for both lentils and beefless crumbles, but you can use all lentils or all beefless crumbles – whichever you’d prefer. I like the blend of both because we are lentil lovers in this house, but the beefless crumbles add a nice bit of chewy textures that the lentils don’t provide.
This dinner comes together so quickly with minimal mess. For those reasons alone, it has become a cozy dinner staple. I hope you enjoy it. x
Recipe
You will need:
- 5-6 potatoes, peeled and cut into cubes
- 2 tbsp vegan butter
- 1/3 cup unsweetened non-dairy milk
- 1 cup canned or cooked lentils
- 1/2 cup Impossible beef ground (whichever brand you prefer)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Dash of dried thyme and smoked paprika
- 1 tbsp tamari (optional but great umami flavor if you have it)
- Salt and pepper, to taste
- Bag of frozen mixed vegetables (or canned)
To make:
- Preheat oven to 375 F.
- Peel potatoes, cube, and add to a large pot with water to cover them completely. Bring to a boil before lowering heat to cook for at least 20 minutes (or until tender).
- In a pan over medium heat, add lentils, beef crumbles, garlic powder, onion powder, thyme, paprika, salt, pepper, and tamari with a bit of water to avoid sticking. Saute for about 5-10 minutes before adding mixed vegetables and tossing until everything is coated.
- Add cooked potatoes to a bowl to mash with butter, nondairy milk, salt, and pepper.
- Grab your favorite oven-safe casserole or pie dish and layer: veggies, lentils, and crumbles on the bottom with mashed potatoes on top.
- Place in 375 F oven for 30 minutes. Cool before serving.
