Healthy Plant Based Shepherd's Pie
Plant Based Shephred's PIe
Equipment
Ingredients
- 8 large potatoes, peeled and chopped or sub for sweet potatoes
- ½ cup plant based milk
- 1 large onion, diced
- 2 cloved garlic, minced
- 8 oz cremini or button mushrooms, cleaned and sliced
- 4 cups cooked lentils or two cans (1 cup dry lentils)
- 2 tbsp soy sauce or tamari
- 1 tbsp dried thyme
- 1 tbsp summer savory
- 3 tbsp cornstarch(plus 3 tbsp water to make slurry)
- 1 10 oz frozen corn or 1 can of cream of corn
- 1.5 cups baby spinach(optional)
Instructions
- Peel and dice the potatoes. Place in a large pot and cover with enough water to cover. Bring to a boil, then put cover on and simmer for 20 minutes until tender. Drain and mash with plant-based milk. Season with salt and pepper to taste. If using sweet potato bake sweet potatoes in the oven at 400 degrees F for tender, approximately 45-60 minutes.
- If using dry lentils, sort and rinse add 1 cup of dried lentils into a pot with 3 cups of water and cook until tender, about 30 mins. You can also cook in Instant pot.
- Preheat the over to 400 degrees F.
- While potatoes are cooking heat water in a medium skillet or pan. Add the onions and cook until nearly translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden.
- Once sweet potatoes are tender, allow to cool and remove skin and mash.
- Add the cooked lentils, vegetable broth, bring to a boil. Add soy sauce, thyme, savory, and salt and pepper. Cook for 5 minutes. Combine the cornstarch with 3-4 tbsp of water to dissolve and make a slurry. Stir into the lentil mixture and add baby spinach if you are using.
- Put the lentil mixture in the bottom of the baking dish. Spread the corn evenly over the lentil mixture. Top with the mash potatoes and bake for 25 minutes.
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