Vegan Lentil Shepherd's Pie
This vegan lentil shepherd's pie is packed with veggies and beans, surrounded by a rich gravy, and topped with a too-silky-to-be-true garlic mash. The perfect holiday main dish...or freeze-ahead casserole for when life gets hectic. Comfort food that feeds a crowd!
Equipment
- French Oven or Deep 9 x 12 Baking Dish
Ingredients
Celeriac Mash
- 2 pounds yellow nugget potatoes scrubbed, skin on and cut into 1 ½ inch pieces
- 1 pound celeriac (celery root) trimmed, peeled and cut into 1 ½ inch pieces
- ¼ cup vegan butter I like Miyoko's
- 2 cloves garlic peeled but left whole
- 1 teaspoon salt
Shepherd's Pie Mix
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 medium yellow onion diced
- 2 large carrots scrubbed and diced
- 2 ribs celery diced
- ½ pound button or cremini mushrooms cleaned and sliced
- 3 cloves garlic peeled and sliced
- ½ teaspoon salt
- freshly cracked pepper
- 2 cups vegetable broth
- 1 cup corn kernels
- 1 tablespoon soy sauce or tamari
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano or 2 teaspoons fresh oregano leaves
- 2 tablespoons cornstarch
- 2 14 oz cans lentils drained and rinsed, or 3 cups cooked lentils
- 2 14 oz cans white beans, like navy, butter or cannelini drained and rinsed, or 3 cups cooked beans
Instructions
Celeriac Mash
- Bring potatoes, celery root and garlic cloves to boil in large pot. Gently boil until fork tender, about 15-20 minutes.
- Carefully drain and place in food processor with butter and salt and puree until silky smooth, about 1-2 minutes. You could also mash by hand for a more rustic effect. Set aside.
Shepherd's Pie
- Preheat oven to 400° Fahrenheit (205° Celsius).
- In a large saute pan or French oven, heat olive oil over medium heat and add onion, celery, and carrots. Cook, stirring occasionally, until onions are soft and glossy, about 5-7 minutes.
- Next, add garlic and mushrooms, and cook, stirring often, until mushrooms release water, and vegetables start to get colour - about 4 to 5 minutes. Season with ½ tsp salt and cracked pepper to taste.
- Now, add in the vegetable broth, corn, tomato paste, balsamic, soy sauce, thyme, and oregano. Bring to a boil on medium high, then lower to medium heat.
- Place cornstarch in a small bowl, then add 3-4 tablespoons of the hot stock and mix until smooth. Add cornstarch mixture to the vegetable broth and stir well. Reduce heat to medium low, add beans and simmer for 8-10 minutes, stirring occasionally, so mixture thickens and resembles a gravy. Remove from heat.
Assembly
- If using a French oven, simply smooth the celeriac mash over the shepherd's pie mixture and then place in the oven. If using a casserole dish, carefully pour shepherd's pie mixture into the dish and then smooth celeriac mash over the top. You need at least ½ inch (1 cm) of headroom in the dish for mixture to bubble.
- Place dish into oven and bake for 30-35 minutes, until mixture is bubbling and thick at the sides. If you wish, turn on broiler to get some additional colour on the mash. Watch carefully so it doesn't burn.
- Let sit for at least 15 minutes before serving. At 15 minutes, the mixture will have more of a gravy like consistency. When allowed to stand for 30 minutes, it will begin to thicken up.
Notes
This is a huge recipe. A standard low sided 9 x 12 baking dish won't hold it. I have a casserole that has 4 inch sides and it filled the dish. However, a French oven or other oven safe large pot will work well.
This dish will freeze well.