Shepherd's Pie



For the ground lentils:

For the pie filling:

  • 1 cup of sliced carrots

  • 1 cup of sliced green beans

  • 1/2 cup of corn

  • 1/2 cup of celery

  • 1 1/2 cups of vegetable stock

  • 1 tbs of tomato paste

  • 1 sprig of thyme

  • 1/2 tsp of Bragg Organic Sprinkle

  • 1/2 tsp of pink salt

  • 1/2 cup of sweet peas

  • 1-2 tsp of tapioca starch

For the mashed potato:

  • 5 russet potatoes peeled

  • 1/4 cup of unsweetened almond milk

  • 1/8 cup of Bragg Nutritional Yeast

  • 1 1/2 tsp of garlic powder

  • 3/4 tsp of pink salt

In this recipe:

  • In a pan on medium heat, add oil, garlic, and onion. Stir until fragrant and add lentils. Let lentils sit for a few minutes and add remaining ingredients.
  • Stir until all components are well combined and transfer lentils into a blender or food processor. Blend a few pulses and set aside
  • In the same pan on medium heat, add carrots, green beans, corn, and celery. Stir for a few minutes and add remaining ingredients (excluding peas and tapioca starch). Bring pan to a simmer and cook for 15 minutes.
  • Preheat oven to 400° F. In a large pot bring water to a boil and boil potatoes until fork tender.
  • Drain water and add remaining ingredients for potatoes. Smash well until all ingredients are well combined.
  • In a small cup, add tapioca starch and a bit of cold water. Stir well and mix into pie filling pan. Stir until filling thickens.
  • Gently stir in ground lentils and top with mash potatoes using a piping bag or fork.
  • Place pie in oven for 40 minutes. Once time is up, allow to cool, serve, and enjoy!

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