What side dishes go with shepherd's pie?

Shepherd's pie is quite hearty so it can definitely stands on its own without any side dishes. Otherwise, serve as a vegetarian main dish alongside holiday sides like brussels sprouts and stuffing or pair with a light salad, steamed vegetables or a dinner roll. It's good with a u003ca href=u0022https://runningonrealfood.com/mashed-cauliflower-vegan-mushroom-gravy/u0022u003elittle gravy too!u003c/au003e

Can you freeze shepherd's pie?

Yes. Shepherd's pie can be frozen before or after baking. If you're assembling and freezing to bake later, cover well with foil and freeze for up to 2 months and bake from frozen. If it's cooked and frozen, thaw overnight in the fridge then reheat in the microwave or oven.

Can you make shepherd's pie with sweet potato?

You can! For a variation on this dish, swap the potatoes for sweet potato. The method is the same.

Lentil Shepherd's Pie

Description

This vegan lentil shepherd’s pie is the ultimate plant-based comfort food. Enjoy this hearty main dish during the holidays or anytime of year for a filling and satisfying meal.

Ingredients

For the Lentil Filling

3 cups finely chopped white or crimini mushrooms (225 g approx.)
1 medium onion, diced (175 g, 1 cup)
3 cloves garlic (15g)
1 tbsp fresh thyme chopped (5g) or 1 tsp dry
1 tbsp fresh rosemary chopped (5g) or 1 tsp dry
1 cup frozen peas (130 g)
1 cup frozen corn (130 g)
3 stalks celery chopped (150 g approx. 2 cup)
1 cup dry lentils (225 g or 2 cups cooked)
1/4 cup tamari (60 ml)
2 tbsp tomato paste (28 g)
1 cup vegetable stock
2 tbsp all-purpose flour

For the Potato Topping

4 large yellow flesh potato, peeled and chopped (1175 g)
1/2 cup unsweetened almond milk
2 tbsp olive oil
1 tsp garlic powder
salt & pepper

Cook Mode Prevent your screen from going dark

Instructions

In a medium pot place 1 cup of dried lentils with 3 cups of water, and a pinch of salt. Cook for 15 minutes over medium heat until lentils are tender, once cooked drain off the water and reserve for later.
Put peeled potatoes in a large pot and cover with water, bring to a boil and cook until potatoes are tender to the touch. Once cooked, strain off excess water, add your olive oil, milk, and seasoning. Using a potato masher, mash potatoes until smooth in texture, reserve for later.
Preheat oven to 350 F.
Over medium, saute the chopped mushrooms, onions, garlic, celery, and fresh herbs until soft with a splash of olive oil for roughly about 2-3 minutes. Once the vegetables are softened, sprinkle 2 tbsp of all purpose flour and stir together.
Add the tomato paste, tamari and vegetable stock, stir well and bring to a simmer.
Fold in the cooked lentils from earlier along with the corn and peas.
Taste for seasoning and adjust if needed with salt and pepper. Cook for a few more minutes until the sauce thickens slightly.
Place lentil mixture into a 9x13in baking dish, top with mashed potato mixture from earlier and smooth until you have an even layer of mashed potatoes covering the lentils.
Place the dish on a baking tray (prevents a mess in case of any spillage) and bake uncovered for 25 – 30 mins at 350 degrees F.
Optional: broil for 1-2 minutes to achieve more browning and crispiness on top.
Let cool for 5-10 minutes before serving. The longer it sits, the more it will thicken.

Notes

Storing: Let cool then store in a sealed container for up to 5 days in the fridge or 3 months in the freezer. If frozen, thaw overnight in the fridge. Reheat in the oven or microwave until heated to your preference.

Nutrition

Serving Size: 1/6th of recipe
Calories: 403
Fat: 6 g
Carbohydrates: 72 g
Protein: 13 g

Keywords: lentil shepherds pie, vegan shepherds pie