A Vegan twist on Shepherd’s Pie, with a savory yet satisfying ensemble of plant-based protein and vegetables without a crust. It’s a great one- dish meal, perfect for Halloween or a Thanksgiving main dish.
INGREDIENTS –Topping
6 white potatoes, peeled/cubed
2 sweet potatoes, peeled/cubed
1 Tablespoon EVOO
1 Tablespoon Italian seasonings
1 Tablespoon Cajun seasonings
INGREDIENTS – Filling
3-½ cups water
1 cup lentils
1 cup onions, sliced
1 cup shiitake mushrooms, sliced
½ cup broccoli
½ cup red bell pepper
1 zucchini, sliced
2 Tablespoon Cajun seasonings
1 Tablespoon EVOO
1 Tablespoon mashed potatoes (dry/instant)
2 cloves garlic
1 Bay leaf
1 teaspoon curry powder/garam masala
1 teaspoon salt
METHOD
- Cook the potatoes (white & sweet) in water via pressure cook, microwave, or stovetop boil.
- Drain & reserve some of the water (2 cup).
- Add 1 cup of water back into pot with potatoes & mash. Mix in other topping ingredients.
- Bring 3 additional cups of water to a boil; add in the bay leaf & lentils. Cook until tender (45 minutes) on medium heat.
- Separately sauté onions, garlic, mushrooms, broccoli, and peppers in EVOO for 4 minutes.
- Mix in the remaining cup of reserved water with salt, and spices. Allow it to sit until lentils are finished cooking.
- Pour the vegetable mix into the cooked lentils
- Add the spoon of instant mashed potatoes to ¼ cup water, and mix well creating a thickening agent.
- Pour the thickening agent into the vegetable/lentil mix.
- Heat the vegetables/lentil mixture for 3 minutes allowing it to thicken.
- Assemble a prepared casserole dish with zucchini slices on the bottom.
- Layer that with 4 cups of mashed potatoes on top of the zucchini.
- Layer that with 2 cups of vegetable lentil mixture.
- Add the remaining mashed potatoes on top and smooth.
- Bake for 50 minutes on 350° F.
- Allow it to cool prior to serving.
