1 Hour Vegan Shepherd's Pie

• Vegan
• Gluten free

• Produce

  • 1 1/2 cups Brown or green lentils
  • 2 cloves Garlic
  • 1 Onion, medium
  • 2 tsp Thyme, fresh
  • 3 lbs Yukon gold potatoes

• Canned Goods

  • 4 cups Vegetable stock

• Condiments

  • 3 tbsp Vegan butter

• Baking & Spices

  • 1 Salt and pepper

Found on minimalistbaker.com

Description

Ingredients

• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups uncooked brown or green lentils, rinsed and drained
• 4 cups vegetable stock
• 2 tsp fresh thyme or 1 tsp dried thyme
• 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans and corn
• 3 pounds yukon gold potatoes, thoroughly washed
• 3-4 Tbsp vegan butter
• Salt and pepper to taste

Directions

• Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
• Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add add desired amount of vegan butter (2-4 Tbsp), and season with salt and pepper to taste. Loosely cover and set aside.
• While potatoes are cooking, preheat oven to 425 degrees F and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9x13 pan. An 8x8 won’t fit it all but close!).
• In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned and caramelized - about 5 minutes.
• Add a pinch each salt and pepper. Then add lentils, stock, thyme and stir. Bring to a low boil, then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
• In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
• OPTIONAL: To thicken the mixture, add 2-3 Tbsp mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
• Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
• Place on a baking sheet to catch overflow and bake at 425 for 10-15 minutes, or until the mashers are lightly browned on top.
• Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.

Nutrition