One Pot Vegan Shepherd's Pie Recipe | Cook With Us | Well+Good

This one pot vegan Shepherd’s pie recipe is the perfect warm dish for Fall and Winter. It’s packed with nutritious veggies, and topped off with a layer of vegan mashed potatoes. It’s easy, minimal mess, and so delicious!

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This dish is what Chef Palak calls “the perfect Sunday supper.” You can prep it for the week, and have it as a hearty, healthy dinner throughout. Check out the full recipe below, and watch for all of Palak’s expert tips. #veganshepherdspierecipe #shepherdspie #wellandgood

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Vegan Shepherd’s Pie Recipe

2 cups brown lentils
2 tablespoons oil
1 onion, diced
3 carrots, small diced
1 sweet potato, diced
1 cup cauliflower
1 cup mushrooms
3 garlic cloves, crushed
1 tablespoon fresh thyme leaves
Paprika, cumin powder, garlic powder
2 tablespoons tomato paste
3 cups vegetable broth
1 cup frozen peas, thawed
2 tablespoons parsley, chopped
Freshly ground black pepper cracked, as needed
Kosher salt to taste

Mashed Potatoes Ingredients:
4 large russet potatoes
1/2 cup Oatly milk
4 tablespoon vegan butter
1 cup vegan parmesan, optional

1. Heat pot over medium heat and add oil with mushrooms, onions, carrots, cauliflower and sweet potatoes until just tender around 10 minutes. Season with salt, stir in crushed garlic and cook for a further 3 minutes.
2. Add sprigs of thyme and spices with tomato paste and cook until the oil begins to separate. Add vegetable broth.
3. Mix in the lentils and cook for 30 minutes until the liquid evaporates.
4. Add peas and cook for 5 minutes. Remove from heat and stir in parsley. Season as needed.
5. Place peeled and cut potatoes into cold water in a saucepan along with salt. Bring to a simmer and cook until potatoes are cooked through. Drain.
While the potatoes are warm, oat milk, butter, and cheese. Season well with salt.
6. Spoon potatoes over meat mixture and score the top with a fork to allow the potatoes to get crispy.
7. Bake for 30 minutes at 375 F until golden brown.

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Want more recipes? Check these out:
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