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Vegan Shepherds Pie

Last week was pretty cold, and I was looking for some comfort food style meals to warm us up. Growing up, my grandparents would often make us "mince and potatoes" when they babysat, which to me, was basically a deconstructed shepherd's pie. I have never followed a proper recipe for shepherds pie, and have always made it based on taste to get it as close as possible to the mince and potatoes that I ate growing up.  Since switching to a vegan diet, I have tried to avoid the pretend-meat alternatives, like 'tofurkey', and have embraced the vegan diet for all of it's vegetable goodness. So for my vegan shepherds pie recipe, you will not find any ground round or any other pretend meat, this healthy, delicious recipe is made with lentils and veggies, and is a meal that the whole family can enjoy.



Vegan Shepherds Pie

Filling:
1 Cup Dried Green Lentils
2 Cup Carrots
1 Cup Mushrooms
1 Cup Corn and/or Peas
1 tsp Nutmeg
1 tsp Ground Cumin
4 Cups Vegetable Stock
2 Tbsp Whole Wheat Flour


Mashed Potatoes:
1 - 2 lb Potatoes
1/4 - 1/2 Cup Almond Milk


Instructions:

In a large sauce pan, bring all 'filling' ingredients except flour, to a boil.

Reduce heat to a simmer, cover, and let cook for approximately 30 minutes - or until lentils are cooked - stirring occasionally.

While lentils are cooking, prepare mashed potatoes:
  • Boil potatoes
  • Drain water
  • Add Almond Milk
  • Mash with a potato masher

When lentils are finished cooking, sprinkle the flour into cooked lentil mixture and stir until combined. 

Pour mixture into baking dish, and top with mashed potatoes.

Bake at 350' for approximately 40 minutes, or until potatoes start to turn golden brown on top.




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