Servings: 6 servings
Ingredients
- 6 medium russet potatoes
- 2 carrots
- 2 stalks celery
- 1/2 frozen cup corn
- 1 red onion
- 1 1/2 cups of cooked brown lentils
- 2 cups chopped mushrooms
- 1 teaspoon fresh thyme
- 2 cloves minced garlic
- 2 cups vegetable broth
- 2 tbsp of soy sauce
- salt - to taste
- pepper - to taste
- 3 tbsp of avocado oil or any other vegetable oil for sautéing
- 1/2 cup unsweetened soy or cashew milk - or more depending how you like your mashed potatoes
- 4 tbsp of vegan butter
Instructions
- Peel, chop, and boil the potatoes for 10-15 minutes until soft. Meanwhile, chop the carrots, celery, and onion, sauté in oil until veggies are soft. About 5 min.
- Add the mushrooms, and cook until the edges begin to darken. Add the cooked lentil, corn, garlic, thyme, and season with salt and pepper. Add the soy sauce then slowly add the veggie broth stirring continuously. Let simmer for about 8-10 minutes to thicken.
- Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste. Lay the veggie filling into a baking dish or a pie dish then spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.
- Spray the surface with cooking oil. Bake the shepherd’s pie for 15 min at 385 F oven, then broil the top for 5 min or until the top is crispy. Enjoy!
Notes
Find more of Zuliya’s recipes on @naturallyzuzu.
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