Yummy Veg Comfort Food

This hearty vegan shepherd’s pie is made with a base of savory lentils simmered up with a touch of whiskey and topped off with a crust of creamy garlic mashed potatoes.
Author: Alissa
Recipe type: Entree
Serves: 6
For the Lentil Base
  • 1 tbsp. olive oil
  • 1 small onion, diced
  • 1 leek, white and light green parts only, cleaned and chopped
  • 2 medium carrots, chopped
  • 2 garlic cloves, minced
  • ½ cup vegan whiskey
  • 1 tbsp. fresh thyme leaves (or 1 tsp. dried)
  • 2½ cups vegetable broth
  • 1 cup dried green lentils
  • 1 tbsp. vegan worchestershire sauce
  • ½ tsp. liquid smoke
  • ½ cup frozen peas, thawed
  • salt and pepper to taste
For the Garlic Mashed potatoes
  • 1½ lbs. potatoes, peeled and cut into 1-2 inch chunks
  • ½ cup unflavored non-dairy milk
  • 3 garlic cloves, minced
  • 1 tbsp. olive oil
  • salt and pepper to taste
Make the Lentil Base
  1. Coat the bottom of a medium saucepan with olive oil and place over medium heat. When oil is hot, add onion, leek, carrots and garlic. Sauté until onions are softened, about 5 minutes. Add whiskey and thyme and bring to a simmer. Allow to cook until most of whisky has evaporated, about 3 minutes. Add vegetable broth and lentils. Raise heat and bring back to a simmer. Lower heat and cover. Allow to simmer until lentils are tender but not mushy, about 25-30 minutes. Remove from heat and drain any excess liquid when done cooking.
  2. Stir in worchestershire sauce, liquid smoke and peas. Season with salt and pepper to taste.
Make the Mashed Potatoes
  1. While lentils simmer, place potatoes into a large pot and cover with water. Place over high heat and bring to a boil. Lower heat and allow to cook at a low boil until potatoes are tender, about 20 minutes. Remove from heat and drain into a colander. Return potatoes to pot and mash with a potato masher. Stir in milk, garlic and olive oil. Season with salt and pepper to taste.
Make the Shepherd’s Pie
  1. Preheat oven to 400º. Transfer lentil mixture to an 8 inch by 8 inch baking dish. Gently press down into a uniform layer with a spoon or spatula. Top with mashed potatoes, smoothing out, all the way to the edges to create a seal.
  2. Bake until brown spots form on top, about 30 minutes. Remove from oven and allow to sit for 10 minutes before serving.
This dish firms up as it sits, so it’ll be a soft casserole straight from the oven, and a very sliceable pie after a few hours in the fridge.

Whiskey Lentil Vegan Shepherd's Pie

The post Whiskey Lentil Vegan Shepherd’s Pie appeared first on Connoisseurus Veg.

We welcome your comments.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s