Vegan & Gluten Free Shepherd’s Pie
My best friend came to visit from Norfolk on Wednesday and she’s currently gluten free and avoiding dairy. Combine that with my vegetarian-ness and I suppose our dinner options seemed a bit limited. But earlier in the week, a couple from church had us over for dinner and they made a vegetarian shepherd’s pie that was delicious. I figured it would be fairly easy to recreate it while keeping it gluten free and eliminating dairy. I knew lentils were such a perfect way to make it more filling without meat, so this dish managed to meet all of our qualifications!
Also, it turned out to be pretty delicious.
Print Vegan & Gluten Free Shepherd’s Pie
Author: Liz Thomson Recipe type: Dinner Cuisine: Comfort Food
Prep time: 30 mins Cook time: 30 mins Total time: 1 hour
Serves: 6
This twist on a classic favorite is perfect for the whole family!
Ingredients
- 1 lb yukon gold potatoes
- 1 tbsp olive oil
- 1 yellow onion
- 3 cloves of garlic
- 3 large carrots
- 2 stalks celery
- 2 tbsp tomato paste
- 2 cups cooked lentils (I used canned)
- 3 sprigs of fresh rosemary
- 3 sprigs of fresh thyme
- 4 tbsp earth balance butter (which is vegan)
- ¼ tsp salt (plus additional salt pepper to taste)
Instructions
- Preheat the oven to 350.
- Peel and chop the potatoes into large chunks, then add to a large pot of water and bring to a boil. Let it simmer until the potatoes are soft.
- While those are cooking, dice the onion and the garlic and cook over medium heat in the olive oil, in a very large skillet or saucepan. (You’ll be adding a lot to it, so make sure it’s decently large!)
- Chop the carrots and celery and add to the skillet.
- Let cook for 15 minutes, or until the vegetables begin to soften.
- Stir in the tomato paste and lentils.
- Add ¼ tsp salt.
- Remove the stems, then roughly chop the rosemary and thyme. Add to the skillet.
- Let cook for another 3-4 minutes.
- Once the potatoes are cooked, drain them and mash them with the butter.
- I did mine in my kitchen aid, but a hand mixer or potato masher would be fine!
- Spray a 13×9 size pan with non-stick spray and add the skillet mixture to the pan. Spread it out evenly, so you have an even layer.
- Top with mashed potatoes and cook in the oven for another 15 minutes.
- Sprinkle with additional salt and pepper, if desired!
3.2.1275
This dish looks a little more involved than most things I make, but the vegetable chopping went by quickly since I had Alexa’s help, and everything goes faster when girl talk is involved. It was nice getting to catch up in the kitchen while we cooked. We hadn’t seen each other for a couple of months and even though we do text each other almost every day, there is no substitute for catching up in person! Especially when it involves dinner…
Have your had any comfort food lately?
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