King’s Shepherd’s Pie

Ingredients

• 6 Yukon Gold potatoes (peeled and quartered)
• 1 cup rice milk
• 4 tbsp vegan buttery spread (1/2 stick; divided)
• 1 tsp garlic powder
• 3 carrots (halved lengthwise and cut into thinly sliced half-moons)
• 3 celery ribs (thinly sliced)
• 0.5 yellow onion (chopped)
• 1 cup frozen corn
• 1 cup frozen peas
• 2 garlic cloves (minced)
• 2 tsp dried thyme
• 2 bay leaves
• 3 cup cooked brown lentils
• 2 tsp salt (divided)
• paprika (dash (optional))
• 1 tbsp fresh parsley (chopped (optional))

Steps

1. 1

   Preheat the oven to 375°F. Coat a 13 x 9-inch baking dish with oil.

2. 2

   Place the potatoes in a medium pot, add cold water to cover, and bring to a boil.

3. 3

   Reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.

4. 4

   Meanwhile, combine the rice milk, 2 tablespoons of the buttery spread, and the garlic powder in a small pot and heat over low heat until warmed through.

5. 5

   In a large skillet, melt the remaining 2 tablespoons of buttery spread over medium heat.

6. 6

   Add the carrots, celery, onion, corn, peas, garlic, thyme, bay leaves, lentils, and 1 teaspoon of the salt to the skillet.

7. 7

   Cook, stirring occasionally, until the vegetables begin to soften, 10 to 15 minutes.

8. 8

   Remove and discard the bay leaves from the lentil mixture.

9. 9

   When the potatoes are done cooking, drain them and return them to the pot. Allow the steam to dissipate for 2 to 3 minutes.

10. 10

    Add the warm milk mixture and the remaining 1 teaspoon salt to the potatoes. Mash with a potato masher until smooth.

11. 11

    Spread the vegetable and lentil mixture evenly over the bottom of the prepared baking dish.

12. 12

    Top with the mashed potatoes, using a spoon to spread them evenly to the edges. Sprinkle the potatoes with the paprika, if desired.

13. 13

    Bake until the potatoes begin to brown, about 25 minutes.

14. 14

    Garnish with fresh parsley and serve.

Notes

This recipe is adapted from Suzy Amis Cameron’s book 'OMD: The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet'. For a richer flavor, you can try using black beluga lentils or adding a touch of tomato paste to the vegetable mixture.

Nutrition per serving

• main
• vegan
• gluten-free
• baked
• lentils
• casserole
• dinner