What side dishes go with shepherd's pie?

Shepherd's pie is quite hearty so it can definitely stand 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 some vegan mushroom gravy too!

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.

How do you store lentil shepherd's pie?

Fridge: Let cool then store in an airtight container for up to 5 days. Freezer: Let cool then store in a freezer-safe container for up to 3 months. Can be stored before or after baking. Reheating: If frozen, thaw overnight in the fridge. Reheat in the oven or microwave until heated to your preference.

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, crushed or grated (15 g)
1 tbsp fresh thyme, finely chopped (5 g) or 1 tsp dry
1 tbsp fresh rosemary, finely chopped (5 g) or 1 tsp dry
2 tbsp all-purpose flour
1 cup frozen peas (130 g)
1 cup frozen corn (130 g)
3 stalks celery chopped (150 g approx. 2 cup)
1 cup dry brown lentils (225 g or 2 cups cooked)
1/4 cup tamari (60 ml)
2 tbsp tomato paste (28 g)
1 cup vegetable stock

For the Potato Topping

4 large yellow flesh potato, peeled and chopped (1175 g)
1/2 cup unsweetened almond milk (120 ml)
2 tbsp olive oil or vegan butter
1 tsp garlic powder
salt & pepper

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Instructions

Cook Lentils: 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 the lentils for later.
Cook Potatoes: Put peeled potatoes in a large pot and cover with water, bring to a boil and cook until potatoes can be pierced with a fork.
Mash Potatoes: Once cooked, drain and place the potatoes back in the pot. Add the olive oil, milk, salt and pepper. Using a potato masher, mash potatoes until smooth in texture.
Preheat oven to 350 F.
Saute Veggies and Herbs: Over medium heat, saute the chopped mushrooms, onions, garlic, celery, and fresh herbs until soft with 1 tbsp olive oil for roughly about 2-3 minutes.
Add Flour: Once the vegetables are softened, sprinkle 2 tbsp of all purpose flour and stir together.
Add Tomato Paste and Liquids: Add the tomato paste, tamari and vegetable stock, stir well and bring to a simmer.
Add Lentils, Corn and Peas: Mix in the cooked lentils along with the corn and peas. Taste for seasoning and adjust if needed with salt and pepper. Cook for 4-5 minnutes until the sauce thickens slightly.
Layer in Baking Dish: Place lentil mixture into a 9x13in baking dish and top with mashed potatoes. Smooth until you have an even layer of mashed potatoes covering the lentils.
Bake: 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 at the end to achieve more browning and crispiness on top.
Cool Briefly: 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