Fall is in the air… time for warm, satisfying comfort food! This is one of my favorite vegan creations. This recipe makes a ton of portions, plenty for sharing, freezing and eating right away so if you don’t feel like dealing with all the leftovers, I would cut the recipe in half. I love freezing them and being able to take them out to enjoy any time. This dish is one of my most popular Meatless in the Mountains Delivery Orders! Have you tried it yet??
3 TBS vegan butter (or olive oil)
2 small/medium yellow onions, diced
4 carrots, diced
6 celery stalks, diced
3-4 cloves garlic, minced
Small box of button mushrooms, diced
1/3 cup frozen peas
2 bay leaves
1 TBS dried thyme
2 TBS flour of your choice
2 1/2 cups dried green lentils
7 cups vegetable broth
Salt & pepper
1 bag of potatoes
4 TBS vegan butter
1/3-1/2 cup almond milk
Vegan Cheddar Cheese (optional)
Start by heating the 3 TBS vegan butter (or olive oil) in a large pot. Add the onions, carrots, celery, garlic and cook for about 10-15 minutes until the veggies start to soften. Next add in the mushrooms and frozen peas. Cook for another 5 minutes or so.
Add the bay leaves, dried thyme and mix well. Sprinkle in the flour and mix well, cook for a minute longer. Next add in the vegetable broth. Bring to a boil then simmer for about an hour until the lentils have cooked. Once the lentils are done, season to taste with salt & pepper.
What? I didn’t do it.
While the lentils cook, peel and chop the potatoes and add them to a large pot. Fill with cold water just to cover the potatoes. Bring to a boil on stove and cook until potatoes are tender, about 10-15 minutes. Drain the water then add the potatoes back to the pot. Add in the 4 TBS vegan butter, almond milk and a sprinkle of salt & pepper. Mash well until soft, fluffy and well combined.
Heat the oven to 350 degrees. To create the shepherd’s pies, pour the lentil mixture into baking dishes, then spread the potatoes on top. Sprinkle on some vegan cheddar cheese if you’d like, or top with a sprinkle of dried thyme. Bake for 30 minutes (with foil underneath in case it spills over). Enjoy!
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Ingredients
- 3 TBS vegan butter (or olive oil)
- 2 small yellow onions, diced
- 4 carrots, diced
- 6 celery stalks, diced
- 3-4 cloves garlic, minced
- box of button mushrooms, diced
- 1/3 cup frozen peas
- 2 bay leaves
- 1 TBS dried thyme
- 2 TBS flour
- 2 1/2 cups dried green lentils
- 7 cups vegetable stock
- Salt & pepper
- 1 bag of potatoes
- 4 TBS vegan butter
- 1/3 - 1/2 cup almond milk
- Vegan cheddar cheese (optional)
Instructions
- Start by heating the 3 TBS vegan butter (or olive oil) in a large pot. Add in the onions, carrots, celery, garlic and cook for about 10-15 minutes until veggies start to soften. Add in the mushrooms and frozen peas. Cook for another 5 minutes or so. Add the bay leaves and dried thyme and mix well. Sprinkle in the flour and mix well. Cook for another minute. Add in the vegetable broth. Bring to a boil then simmer for about 1 hour until the lentils are cooked. Once the lentils are done, season to taste with salt & pepper.
- While the lentils cook, peel and chop the potatoes and add them to a large pot. Fill with cold water just to cover the potatoes. Bring to a boil on stove and cook until potatoes are tender, about 10-15 minutes. Drain the water then add the potatoes back to the pot. Add in the 4 TBS vegan butter, almond milk and a sprinkle of salt & pepper. Mash well until soft, fluffy and well combined.
- Heat the oven to 350 degrees.
- To create the Shepherd's Pies, pour the lentil mixture into baking dishes, then spread the potatoes on top. Sprinkle on some vegan cheddar cheese if you'd like, or top with a sprinkle of dried thyme. Bake for 30 minutes (with foil underneath in case it spills over) and enjoy!
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