Blogs, Comfort Food, Healthy, Recipes, vegan

Vegan Shepherd’s Pie – A new look for 2017

It’s finally October and as the temperature continues to drop, my cravings for hearty and delicious homecooked meals continues to grow.  So, I decided it was time to recreate the Vegan Shepherd’s Pie recipe I posted last year.  

One of my favourite meal is traditional shepherd’s pie.  When I first started this blog, I created a Vegan Shepherds pie following Jamie Oliver‘s delicious recipe.  I figured it was time to give this dish a fresh new look and taste for 2017. I promise you, this version is flavourful, easy to make, and delicious to eat!

[lt_recipe name=”VEGAN SHEPHERD’S PIE” servings=”4 to 8″ prep_time=”20M” cook_time=”1H” total_time=”1H20M” difficulty=”Easy” print=”yes” image=”http://forkandveg.com/wp-content/uploads/2017/10/shepherdspie_1-300×225.jpg” ingredients=”4-6 boiling potatoes;3 large sweet potatoes;1 tablespoons vegan butter;1/2 onion;2 carrots;3-4 cloves of garlic;2 sticks of celery;olive oil;1/2 a bunch of fresh thyme;1 cup cremini mushrooms;1 medium tomato;1 cup vegetable stock;1 can of lentils;1 can of chickpeas;2 sprigs of fresh rosemary;1/4 cup fresh breadcrumbs” ]Begin by preheating the oven to 400F;Peel and chop all the potatoes into 1inch chunks. Then boil the chopped potatoes for about 10 to 15 minutes, until soft.;Drain and mash until smooth adding vegan butter, as well as salt and pepper for taste. Then set aside.;Peel and finely slice the onion, carrots, garlic cloves, and celery.;Add the chopped veggies and oil to a large pan over medium heat. Add thyme leaves, then cook until softened.;While the veggies are cooking, chop and add the mushrooms and diced tomatoes to the pan.;Continue cooking the mixture for 10 minutes, and then add the vegetable broth and turn up the heat.;Add the lentils and chickpeas allowing it to cook for another ten minutes.;Season to taste (I used Italian seasoning), then transfer to a baking dish.;Spread the mashed potatoes over the top, creating a decent layer of mash.;Top with breadcrumbs and chives. Place the dish in the hot oven for 15 minutes.;Turn oven on boil and cook for another 5 minutes until the top turns crispy and golden brown.;Remove from oven. Let cool.;Serve and Enjoy![/lt_recipe]

Making simple changes to a recipe can totally revamp a dish and completely change the taste! Sometimes it’s nice to change a recipe to keep your favourite meals interesting.

Visit Jaime Oliver’s website for the original recipe.

If you enjoyed this recipe, then I think you will love our Quinoa Lentil Mushroom Meatballs!  Check it out.

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