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Purple Potato Vegan Shepards Pie

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This High Protein Purple Potato Vegan Shepherd’s Pie is one of those classic fall meals that you can’t resist making when the weather turns cold. This is one of those stick-to-your-ribs kind of meals with hearty vegetables, meaty lentils tossed together in a savoury sauce topped with fluffy purple potatoes. 

Ingredients

Scale
  • 2 1/2 lbs purple potatoes 
  • 1 ½ cups dried green lentils
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, diced
  • 4 cups sliced cremini mushrooms
  • 3 small carrots diced
  • ½ cup green peas
  • ½ corn kernels, fresh or frozen
  • 1 cup kale, diced
  • 3 tbsp cornstarch or arrowroot powder 
  • 3 tbsp plus 3 cups vegetable broth 
  • 2 tbsp vegan butter
  • 1 tbsp each diced fresh thyme and rosemary 
  • Salt and pepper

Instructions

  1. Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered.  Bring to a low boil on medium/high heat then generously salt the water. Cover and cook for 20-30 mins or until they are tender.
  2. While the potatoes are cooking, preheat oven to 425 degrees F and lightly grease a large 9×13 baking dish or pan.  Prepare and chop the vegetables. 
  3. Once the potatoes are cooked, drain well then transfer to a mixing bowl. Add 2tbsp (or more if needed) of vegan butter. Use a masher or large fork to mash the potatoes until smooth. Season with salt and pepper to taste.  Set aside.
  4. In a large saucepan over medium heat, sauté, mushrooms, onions and garlic in 1 tbsp of olive oil until lightly browned and caramelized (about 5mins).  Add salt and pepper.
  5. Add green lentils, vegetable stock, rosemary and thyme and stir. Bring to a low boil.  Reduce heat to a simmer. Continue cooking until lentils are tender (35-40 mins).
  6. In the last 10 mins of cooking add the carrots, peas, corn and kale.
  7. In a small bowl, mix cornstarch with 3 tbsp of vegetable stock to make a slurry. Add it to lentil/vegetable mixture.  Stir well to thicken mixture.
  8. Taste and adjust seasoning as needed.  Pour into your greased oven proof baking dish. Carefully top with mashed potatoes.  Smooth down with a spoon or fork and season with more salt and pepper.
  9. Place on a baking sheet to catch any overflow.  Bake for 15-20 mins or until the mashed potatoes are golden.
  10. Remove from heat. Let cool slightly before serving.  The longer it sits the more it will thicken.  
  11. Stores well in the fridge for 3-4 days. Reheats well in the microwave or oven.

Find it online: https://susancooksvegan.com/vegan-shepards-pie/