vegan-shepherds-pie

🥘 Ingredients

Filling

• yellow onion (thin slivers length-wise)
  1 medium
• kosher salt
  1/2 tsp
• whole fennel seeds
  1 tsp
• dried sage
  1 tbsp
• soy sauce
  1 tbsp
• lentils (drained if canned)
  15 oz
• all-purpose flour
  3 tbsp
• garlic powder
  1 tsp
• vegetable broth
  2 cups
• carrot (thin half-circles)
  2 large
• frozen peas
  1 cup
• smoked paprika
  1 tsp
• kosher salt
  1/2 tsp
• olive oil
  2 tbsp
• olive oil
  2 tbsp
• portabella mushrooms (bite-sized chunks)
  8 oz

Assembly

• fresh rosemary (finely chopped)
  1 tsp
• vegan-mashed-potatoes
  ../entrees/vegan-mashed-potatoes.cook

🍳 Cookware

• large pot
• small baking dish

Filling

1. 1

   Dice portabella mushrooms . Peel and slice carrot . Cut yellow onion .

   portabella mushrooms: 8 oz (bite-sized chunks), carrot: 2 large (thin half-circles), yellow onion: 1 medium (thin slivers length-wise)
2. 2

   In a large pot , heat olive oil on medium high heat. Cook the mushrooms for ⏱️ 5 minutes until golden and tender.

   olive oil: 2 tbsp
3. 3

   Reduce the heat to medium and add olive oil , the sliced onion and carrots. Sprinkle with kosher salt and cook for ⏱️ 5-7 minutes until the onions are tender and just browning.

   olive oil: 2 tbsp, kosher salt: 1/2 tsp
4. 4

   Reduce the heat to medium low. Stir in all-purpose flour (or cornstarch), whole fennel seeds , smoked paprika , garlic powder , and dried sage and cook for ⏱️ 1 minute .

   all-purpose flour: 3 tbsp, whole fennel seeds: 1 tsp, smoked paprika: 1 tsp, garlic powder: 1 tsp, dried sage: 1 tbsp
5. 5

   Add vegetable broth , frozen peas , lentils , soy sauce , and the remaining kosher salt .

   vegetable broth: 2 cups, frozen peas: 1 cup, lentils: 15 oz (drained if canned), soy sauce: 1 tbsp, kosher salt: 1/2 tsp
6. 6

   Cook for about ⏱️ 5 minutes until the broth is very thick and the vegetables are heated through.

Assembly

1. 7

   Pour the filling into a small baking dish . Spread the mashed potatoes in a layer on top. > (See vegan-mashed-potatoes for mashed potato instructions.)

   vegan-mashed-potatoes: ../entrees/vegan-mashed-potatoes.cook
2. 8

   Bake at 375°F for ⏱️ 18-20 minutes until the potatoes are lightly browned. If desired, broil for ⏱️ 1-2 minutes to brown the top.
3. 9

   Garnish with fresh rosemary and serve warm.

   fresh rosemary: 1 tsp (finely chopped)