Vegan Shepherd's Pie
Ingredients
2 cups (500 mL) onion, diced
3 tbsp (45 mL) olive oil
2 cups (500 mL) carrot, diced
2 tbsp (30 mL) garlic, minced
1 stem rosemary
1 bunch thyme
1 lb (450 g) green or brown lentils
6 cups (1.5 L) + 2 cups (500 mL) mushroom broth, divided
4 tbsp (60 mL) tomato paste
1 tbsp (15 mL) tamari
4 tbsp (60 mL) corn starch
1 cup (250 mL) corn
1 cup (250 mL) peas
2 tbsp (30 mL) miso paste
1 tsp (5 mL) each salt and pepper
5 medium sized potatoes
¼ cup (60 ml) vegan butter
½ cup (125 mL) non-dairy milk
Directions
In a large pot over medium-high heat, combine onions, olive oil, and carrots. Sauté for 15 minutes, stirring frequently to soften and brown. Add garlic, tomato paste, miso paste, rosemary and thyme. Stir until fragrant then add the lentils followed by 6 cups mushroom broth, tamari, salt, and pepper. Bring to a boil, then reduce heat to medium and simmer uncovered for about 30 minutes until all the broth is absorbed and the lentils soften. If needed, add more broth. Stir in peas and corn along with 2 cup broth whisked with cornstarch to thicken into a gravy. Cook over medium heat until thick and taste for seasoning.
Meanwhile, peel, cut, and boil potatoes in salted water until easily pierced with a fork. Drain and mash (optional: pass through potato ricer or fine mesh strainer for extra smooth topping). Combine with vegan butter and non-dairy milk and season with salt if needed.
Add lentil mixture to a casserole pan and then spread or pipe potatoes on top. Bake at 400F/207C for 25-30 minutes until potato topping is browned.