Vegan Shepherd's Pie

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Total Time
45mins
Prep
45 mins
Cook
0 mins

I was feeding meat eaters at my birthday party, and I wanted to cook something that wasn't very exotic, and something filling that they would like. This is what I came up with.

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Ingredients

Nutrition

Directions

  1. Boil or microwave potatoes.
  2. Cook lentils in vegetable broth. Add in extra water if it needs it.
  3. As the lentils cook, cut up the onion, garlic, carrots, green beans (bite size), and mushrooms.
  4. Saute the onion and garlic for a minute or two then add the carrots and green beans.
  5. Add in Quorn, Worcestershire sauce, tamari, and tomatoes and continue to cook until the Quorn is completely thawed.
  6. Add black pepper and cooked lentils.
  7. Mash the potatoes with the rice milk and vegan margarine, or nutritional yeast. They should be almost runny.
  8. Pour filling into a large dutch oven and add potatoes on top.
  9. Sprinkle with paprika and bake, covered, at 375 degrees for approx 35 minutes (or until the green beans are cooked through. Much less time if you use canned green beans).
  10. Serve with fresh baked wheat rolls, and vegetables on the side. This makes enough food for an army, but it makes great leftovers.