Vegan Shepherd's Pie
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
10
ingredients
- 340.19 g package quorn mince (chopped up mushrooms or another brand of fake ground beef would be fine)
- 1 large chopped yellow onion
- 1 garlic clove
- 236.59 ml cooked lentils
- 118.29 ml vegetable broth
- 44.37 ml vegetarian worcestershire sauce
- 14.79 ml tamari or 14.79 ml soy sauce
- 340.19 g can chopped tomatoes
- 3 carrots, chopped
- 473.18 ml sliced green beans
- 118.29 ml sliced mushrooms (if you aren't already using them instead of Quorn)
- 3 large approx baking potatoes (small red potatoes are especially good if you have them)
- 354.88 ml rice milk
- 14.79 ml black pepper
- 29.58 ml margarine (earth balance non-hydrogenated margarine is good) or 29.58 ml nutritional yeast (earth balance non-hydrogenated margarine is good)
- 4.92 ml paprika
directions
- Boil or microwave potatoes.
- Cook lentils in vegetable broth. Add in extra water if it needs it.
- As the lentils cook, cut up the onion, garlic, carrots, green beans (bite size), and mushrooms.
- Saute the onion and garlic for a minute or two then add the carrots and green beans.
- Add in Quorn, Worcestershire sauce, tamari, and tomatoes and continue to cook until the Quorn is completely thawed.
- Add black pepper and cooked lentils.
- Mash the potatoes with the rice milk and vegan margarine, or nutritional yeast. They should be almost runny.
- Pour filling into a large dutch oven and add potatoes on top.
- 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).
- Serve with fresh baked wheat rolls, and vegetables on the side. This makes enough food for an army, but it makes great leftovers.
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RECIPE SUBMITTED BY
I am vegetarian, and I loooooove to cook!