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Vegan Shepherd's Pie with Lentils

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

Main
  • 2 lb. medium red or gold potatoes, quartered
  • 3/4 cup unsweetened non-dairy milk (I like soy for this recipe)
  • 1/3 cup vegetable broth for sautéing plus 1 1/4 cups for broth
  • 3/4 teaspoon salt (separated)
  • 1/2 teaspoon ground black pepper (separated)
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 10-12 ounces of brown or white mushrooms, sliced
  • 2 tablespoons chopped fresh thyme
  • 2 1/2 cups [b]cooked[/b] lentils **recipe below
  • 1/2 cup [b]uncooked[/b] bulgur
  • 2 tablespoons reduced-sodium soy sauce or Tamari
  • 3/4 cup frozen green peas
  • 1/4 cup fresh chives, chopped

Method
 

Steps
  1. Pre-heat oven to 350 degrees F
  2. Place potatoes into a large saucepan and cover with water. Bring to a boil over high. Reduce heat and simmer 15-20 minutes or until tender
  3. Return potatoes to saucepan. Add non-dairy milk, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper to potatoes and mash until smooth. I like a few lumps.
  4. Heat 1/3 cup of vegetable broth in a large heavy pot.
  5. Add the onion and sauté for 3-4 minutes. Add the garlic and cook another minute, stirring frequently.
  6. Add the mushrooms and thyme and sauté for another 8-10 minutes or until the mushrooms are tender. Add more vegetable broth if sticking.
  7. Add the lentils, bulgur, 1 1/4 cups of vegetable broth, soy sauce, 1/4 teaspoon salt and 1/4 teaspoon of pepper. Simmer 15 minutes until thickened. Stir in the peas.
  8. Spoon the lentil mixture into a 13 x 9 inch greased baking dish. Top with mashed potato mixture.
  9. Bake at 350 degrees for approximately 20 minutes.
  10. Garnish with fresh chopped chives.