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Vegan and Gluten Free Shepherd’s Pie

Hello friends! With St. Patrick’s Day next week, my friends at McCormick challenged me to share an Irish-inspired recipe for this month’s partnership post. I already have a couple St. Patrick’s themed recipes here on the blog (my Healthy Shamrock Shake and Whole Wheat Irish Soda Bread), so I was excited to add another to the mix. Introducing: Vegan and Gluten Free Shepherd’s Pie!

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Savory and hearty but packed with veggies, this is a great comfort-food meal that’s less heavy/intense than a traditional meaty Shepherd’s Pie, since the “meat” is actually lentils! :)

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This would be a great potluck or dinner party dish, or make it just for you! The leftovers are even better.

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Also, feel free to mix it up and use sweet potatoes instead of regular potatoes in the topping – either would be good.

shepherds pie ingredients

Making this dish takes place in a couple phases: the veggie/lentil filling, and the mashed potato topping. Start by sautéing your veggies and getting the lentils going.

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And then take care of the mashed potatoes while the lentils are simmering.

mashed potatoes

When everything is cooked, put the lentil mixture in a pan:

shepherds pie assembly 1

And then layer the potatoes on top before popping it in the oven.

vegan shepherds pie

20 to 30 minutes later and you’re ready to rock.

MY OTHER RECIPES


shepherds pie assembly 4

Enjoy!

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Vegan & Gluten Free Shepherd’s Pie

by fANNEtastic food

Keywords: bake stovetop entree gluten-free dairy free vegan vegetarian

Ingredients (Serves about 6)

For the filling:
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 8 oz mushrooms, chopped
  • 1 cup dried black or green lentils
  • 1 (28 oz) can diced tomatoes
  • 1/2 cup vegetable broth, low sodium if possible
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • salt to taste


For the topping:

  • 1 and 1/2 pounds potatoes (regular or sweet), peeled and diced
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • vegetable broth as needed
  • salt to taste

Instructions

  • Preheat oven to 400 degrees F.
  • Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot, celery, and mushrooms. Sauté until tender, about 7-8 minutes.
  • Add the lentils, tomatoes, vegetable broth, smoked paprika, cumin, poultry seasoning, garlic powder, and black pepper. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer until the lentils are tender and most of the liquid is absorbed, about 15-20 minutes. Season to taste with salt.
  • Meanwhile, make the mashed potatoes: Place the potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 15-20 minutes.
  • Drain the potatoes and add the olive oil, garlic powder, and black pepper. Mash with a potato masher or fork, adding a couple splashes of broth until the potatoes are creamy (but not watery). Season to taste with salt.
  • Pour the lentil mixture into a baking dish or pie pan. Spread the mashed potatoes on top, then bake for 20-30 minutes, until the filling is bubbly and the mashed potatoes are slightly golden on top.
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Thank you to McCormick for sponsoring this post! For more ideas for better-for-you comfort food recipes, check out their website. Here’s their take on Shepherd’s Pie, which sounds delicious: Shepherd’s Pie with Cumin and Smashed Chickpeas.

If you missed my previous McCormick posts, check those out, too:

Comments

  1. 1

    Oh yummy! I love mine topped with sweet potato, delicious! :) x

  2. 2

    Shepherd’s Pie is a favourite comfort food of mine, and I love this veggie take on it!

  3. 3
    Roadrunner says:

    Looks very nice, Anne, thanks! Look forward to trying it…

  4. 4

    mind reader! I’ve been wanting to make something jjust like this! ;)

  5. 5

    Vegan Shepherd’s Pie- yay! I just made a Mexican-style one of these babies with sweet potatoes, red peppers, taco seasoning, and black beans. This one sounds perf for St. Patty’s!

  6. 6

    Could I mix the potatoes with cauliflower to cut down on the carb content?

  7. 8

    I did it! It was really great! but without mushrooms… ;) thanks for the recipe.

  8. 10

    I made this last night – yum! What size pan did you use? I felt like my mashed potato layer was super thin.

  9. 12

    Hi there!

    This recipe was delicious. Only problem was that my filling was VERY red and very tomato-y from the canned tomatoes. Yours looks brown, like standard shepherds pie… do you know what the difference might have been?

  10. 14
    Janet KItsmiller says:

    Glad I found this recipe. I am allergic to legumes, so L am going to make it with rice instead.

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