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Make this Vegan Shepherd’s Pie healthy and gluten-free. This is loaded with lots of veggies and high protein lentils.
Vegan Shepherd’s Pie is my all-time favorite comfort food. Nowadays I’m totally in love with this healthy comfort food. This is easy to make. And no hard and fast rule to add any particular vegetable or lentil together. My vegan pie is gluten-free, protein-rich, loaded with lots of veggies of my choice.
Well, this is not a low carb food to add in your diet food list. It has lots of mashed potatoes on top of veggies and lentils. And who doesn’t love mashed potatoes!!
At the same time, this shepherd’s pie is gluten-free also. Normally flour is added to make the gravy thicker and smooth. But here I have not added any flour to the gravy. In fact, this is equally thick without adding any flour.
Mashed potatoes are the toppings over healthy veggies and lentils. In this mashed potatoes I have not added milk. But you can add almond milk or non-dairy milk. This will give little browning effect during the process of broiling.
Read similar comfort food recipes:
How to make vegan shepherd’s pie?
Ingredients:
Vegetables: Add lots of vegetables to your pie. I have taken zucchini, yellow summer squash, broccoli, mushroom, celery to my pie. I didn’t have carrots. So I missed it. Add whatever vegetables you want to add. Also, onions, garlic, ginger adds that extra flavor to the curry. To the gravy add tomato puree or tomato paste.
Lentils: If you are not making lentil shepherd’s pie, lentils are not required. That means you can make your pie with only veggies, i.e. without lentils also. However for an extra protein punch to your food, always a better idea to add lentils to your pie. This also makes the dish more filling and rich. Add brown/ green lentils.
Now the question is can you make ahead lentils for this recipe. Well, that is my choice indeed. I prefer to make my lentils separately or use leftover lentils for my gluten-free shepherd’s pie. The reason is I want thicker and soft (little mushy) lentils to keep the consistency thicker so that you don’t need to add any flour to thicken the gravy. Also, it saves lots of time.
Spices: Wine or wine vinegar adds additional flavor to the curry. If you don’t get any of them, just use apple cider vinegar or simple lemon juice. Apart from that, paprika, cayenne pepper, cumin powder are added. Add any herb of your choice (either fresh or dried). I have used dried oregano and basil leaves. The combinations taste great in fact.
Mashed Potatoes: You may make fresh mashed potatoes or use leftover mashed potatoes. Mashed potatoes are normally creamy ones. But my vegan mashed potatoes are very basic ones with no milk and cream. Here I have added oil, salt, and pepper to my mashed potatoes.
Method of Preparation:
It’s a quick 3 step process.
Step 1: Prepare Base Curry
Heat oil in a pan. Add bay leaf, onions, garlic, ginger finely chopped. Add celery stalks and veggies. Then add herbs, cumin powder, paprika, cayenne pepper, salt. Give it a nice mix. Add lentils (uncooked, soaked for 20 min) add it to the pan.
Add vegetable broth, red wine vinegar and simmer for 15 minutes or till lentils are cooked. Don’t add more water as we will not be adding any flour to thicken. Once veggies and lentils are cooked, remove from heat.
*Note: – If you are using cooked/ leftover lentil, then first simmer veggies and then add cooked/ canned lentils. and again simmer for 2 – 3 minutes.
Step 2: Make Mashed Potatoes
Boil potatoes in pressure cooker/ instant pot or in a saucepan. When cooked, mash it and add salt, pepper, oil. Here you may also add almond milk to it.
Step 3: Arrange & Broil
Transfer the curried lentils and veggies to baking dish at the base layer. Now top it with mashed potatoes. Broil it for 10 minutes. Remove from heat and serve hot.
Vegan Shepherd’s Pie
Equipment
Ingredients
- 1 cup brown lentils canned or cooked
- 1 cup zucchini
- 1 onion
- 1 cup broccoli
- 1/4 cup tomato puree
- 1 tsp paprika
- salt to taste
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin powder
- 1 tsp red wine vinegar (or red wine 1/4 cup)
- 1 bay leaf
- 1 tsp dried mixed herbs or any herb of choice
- 1 cup vegetable stock
For Mashed Potatoes
- 5 large potatoes
- 1 tsp black pepper powder
- 1/2 tsp salt
- 1 tbsp olive oil or mustard oil
- 1/4 cup non-dairy milk
Instructions
- Wash & peel potatoes.
- Boil potatoes till it's soft.
- Now mash it with help of a masher.
- Add oil, salt, pepper and give it a nice mix.
Prepare the base mixture of veggies and lentils
- heat oil in a pan.
- Add onions, garlic, ginger finely chopped.
- Add celery stalks and veggies.
- Add bayleaf, hebs, cumin powder, paprika, cayenne pepper, salt.
- Give it a nice mix.
- Add lentils (uncooked, soaked for 20 minutes) add it to the pan.
- Add vegetable broth, red wine vinegar and simmer for 15 minutes or till lentils are cooked.
- *Note: – If you are using cooked/ leftover lentil, then first simmer veggies and then add cooked/ canned lentils. and again simmer.
- Don't add more water as we will not be adding any flour to thicken.
- Once veggies and lentils are cooked, remove from heat.
- Transfer to a bakeware at thbase layer.
- Now top it with mashed potatoes.
- Now broil it for 10 minutes.
- Remove from heat and serve hot.
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