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Chanty

Simple Vegan Shepherd's Pie (Dairy- Free & Gluten Free)

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Instant Pot Cook Time 7 minutes
Total Time 1 hour 7 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the lentils
  • 1.5 cups black lentils or beluga lentils
  • 1 onion diced
  • 8 oz mushrooms chopped like crimini or shiitake
  • 3 tsp dry thyme
  • 1.5 tsp rosemary
  • 2 bay leaves
  • 3 tbsp Bragg's liquid aminos or low sodium soy sauce
  • 2 cups low sodium veggie broth
  • 1 package super firm tofu crumbled I like fava bean tofu for even more protein
Add to the lentils after cooking-
  • 1 lb frozen veggie medley blend of frozen carrots, peas, corn and green beans
  • 3 tbsp tomato paste
  • 2 tbsp balsamic vinegar
For the cauliflower/ potato mash
  • 3 large russet potatoes peeled and chopped
  • 1 large head cauliflower quartered
  • 1/2 cup plain unsweetened dairy- free milk of your choice
  • 1/2 tsp black pepper
  • salt to your taste

Equipment

  • Instant Pot to cook the lentils
  • 13 x 9 baking dish

Method
 

  1. 1. Cook the lentils in the Instant Pot pressure cooker (see notes for stovetop instructions). Heat up the Instant Pot on the saute setting and cook the onions and mushrooms until lightly carmelized and soft. Splash in water as needed to prevent sticking. Add in the lentils, veggie broth, seasonings, liquid aminos and stir. Add the crumbled tofu on top. Put the lid on and set the valve to "sealing". Pressure cook for 7 minutes and do a quick release when the timer goes off.
  2. 2. When the lentils are done cooking, carefully remove the lid and stir in the tomato paste and balsamic vinegar. Stir in the frozen veggies while the lentils are still hot. Set aside.
  3. 3. Use a steamer pot to cook the potatoes and cauliflower for about 10 minutes or until they are both fork tender. Drain the water out of the bottom of the steamer and put the potatoes and cauliflower back in the bottom pot. Add in milk of your choice, olive oil, salt and pepper to your taste. Mash with a potato masher until smooth.
  4. 4. Spread out the lentil mixture on the bottom of a 13 x 9 baking pan. Scoop out the potato/ cauliflower mash and spread it on top of the lentils. Sprinkle with smoked paprika or cayenne on top. Bake at 350 for 45 mins until its golden brown and bubbly.

Notes

To cook without an Instant Pot simply add all of the lentil ingredients to a sauce pan and simmer for 20 minutes until they are tender. You may have to splash in more veg broth as it cooks. 
The crumbled tofu can be omitted and swapped with another 1/2 cup lentils. You'll need to adjust the veg broth to be 3 cups. 
In my Youtube video making this for freezer meal prep I used poultry seasoning in place of the thyme and rosemary. Either can be used. 
This recipe freezes wonderfully for a make ahead frozen meal prep dinner. Simply remove from the freezer and bake at 350 for an hour and a half covered.