Hearty Vegan Shepherd’s Pie
This traditional English dish just got a whole Vegan revamp. It has a rich flavorful Lentil filling and creamy buttery mash topping. I promise you will not miss the meat!
Shepherd’s pie, or cottage pie as its also known as, is usually made with lamb or beef so creating a meaty flavor with the lentils was key to this vegan version. There is also a secret ingredient to enhance its beefy flavor: Marmite.
Marmite is a UK creation used to spread on toast or enhance flavor in cooking. Its made from yeast extract and is extremely rich and salty.
Its sold everywhere in the UK and most areas where you find more Britain and European residents, so if your in the U.S. and Canada check any shop that sells British import and European products.
To Note:
If you cannot get your hands on Marmite, try and find a rich concentrated veggie stock or use balsamic vinegar instead. Red wine also works. Also you can use whatever lentils you like. I personally like Masoor brown lentils because they are meaty and hold up well while cooking.
How to make Vegan Shepherd’s Pie
This is a great Vegan version of the classic family staple. Vegan Shepherd's pie uses rich, meaty lentils and creamy, buttery mash potatoes.
First, Place all the ingredients for the lentils in a large pot and cook until lentils and carrots are tender (add in more water if needed).
Next, Add oil and the cooked lentil mix to a large saucepan. Incorporate the herbs, seasonings, tomato puree and Marmite.
Bring the potatoes to a boil and cook until soft. Drain and return to the pot adding 3 Tbsp of vegan butter and Salt and pepper to taste.
After, pour filling into a 9x13 inch pan then spoon on the potato. Use a spatula to even out the potato across the pan.
Lastly, Bake at 350F for 45 minutes to 1 hr (varies on pan size and oven)
Ingredients
Directions
First, Place all the ingredients for the lentils in a large pot and cook until lentils and carrots are tender (add in more water if needed).
Next, Add oil and the cooked lentil mix to a large saucepan. Incorporate the herbs, seasonings, tomato puree and Marmite.
Bring the potatoes to a boil and cook until soft. Drain and return to the pot adding 3 Tbsp of vegan butter and Salt and pepper to taste.
After, pour filling into a 9x13 inch pan then spoon on the potato. Use a spatula to even out the potato across the pan.
Lastly, Bake at 350F for 45 minutes to 1 hr (varies on pan size and oven)
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
