Shepherd’s pie is super comforting during the fall/winter. I think because it’s so hearty and has everything you need in one main dish. Hearty vegetable + legume filling topped with creamy mashed potatoes and all of the best herbs + spices.
Perfect for a main course dish during the holidays for your favourite vegan or vegetarian 🙂
Portion into individual servings by using ramekins, or make one dish and throw it all into a glass pyrex dish. I like the touch of individual ramekins for the holiday season.
4-5 large sized white potatoes), peeled and cubed
2 carrots, peeled and diced small
1 white or yellow onion, diced small
2 stalks celery, diced small
1 clove garlic, minced
4 tbsp extra virgin olive oil
1 tbsp ground coriander
2 tbsp dried thyme
1 cup diced tomatoes (without juices)
2 tbsp balsamic vinegar
2 tbsp dried basil
1 tbsp dried oregano
1/3 cup red wine
1 cup good quality vegetable stock
1 can brown lentils, rinsed
1 can chickpeas, rinsed
1 tsp potato starch (or corn starch)
sea salt & black pepper (to taste)
cashew milk (splash amount)
- Preheat oven to 375° Fahrenheit.
- In a large pot, boil cubed potatoes until soft. About 15 minutes. Rinse and drain. Make into mashed potatoes by adding 2 tbsp olive oil, a splash of non-dairy milk such as cashew milk, and sea salt and black pepper (to taste).
- Heat remaining 2 tbsp of olive oil over medium heat. Add onions, garlic, carrots, celery, and ground coriander. Cook for 5-7 minutes or until soft.
- Add into the vegetable mixture the diced tomatoes, lentils, chickpeas, vegetable stock, balsamic vinegar, red wine, oregano, basil, and thyme. Bring to a boil and then reduce to a simmer. Stir frequently. Cook for about 15 minutes. Add in potato starch to thicken further, if needed. Season with sea salt & black pepper.
- Transfer filling mixture into individual ramekins (about 3/4 of the way) or into a glass pyrex dish.
- Cover with mashed potatoes (remaining 1/4 of the way if using individual ramekins) or completely cover filling with potatoes if using a pyrex dish.
- Cover ramekins with foil and bake in the oven for 30 minutes. Be sure to place individual ramekins on a baking tray lined with foil as well. Remove and garnish with dried basil, sea salt and black pepper.