Prep Time: 40 minutes – Cook Time: 30 minutes to one hour Makes 8 servings
3lb.potatoespeeled and diced
1/3cupnon-dairy milkmaybe slightly more
Sea salt and white pepperto taste
Sea salt and freshly ground black pepperto taste, throughout the rest of the recipe
2tbspextra virgin olive oil
1yellow onionfinely chopped
4medium carrotspeeled & small dice
2parsnipsor other root vegetable, peeled & small dice
4celery stalkssmall dice
3tbspwhite rice flour
1/4cupred wineor more broth
1cupvegetable brothor more as needed
2cupscooked & drained lentils or chickpeas
Finish with vegan gravyseparate recipe provided
Preheat your oven to 425° F. Lightly oil a 3-quart casserole dish. Place potatoes into a large pot and cover with cold water. Bring to a boil and then simmer for about 30 minutes until very tender.
Meanwhile, prepare the vegetable filling… Heat the olive oil in a large deep skillet on medium heat. Add the onion, carrots, parsnip, and celery. Season with salt & pepper. Cook on medium-low heat for about 15 minutes, stirring regularly.
When the veggies are quite tender, add the garlic, thyme and Italian seasoning. Cook for a couple minutes, then stir in the rice flour. Stir to coat everything then add the red wine and stir in quickly. Add the stock and cook for 5 minutes. Stir in the lentils (or chickpeas) and spoon the vegetable filling into casserole dish.
When the potatoes are done cooking, drain and mash before adding anything else. Then add the margarine, milk, yeast and onion powder. Season with salt and WHITE pepper and mash well. Spread over the veggie filling and dust with paprika.
Bake for about 30 minutes, or until golden and bubbly. (Can be made ahead and baked later, but it will take about an hour to heat through.) Allow to cool for at least 10 minutes before serving. Mixture will be very hot in the middle so be careful! It is best served with vegan gravy, which I provide separately.
Vegan Shepherd’s Pie with Gravy
Amount Per Serving
Calories 417Calories from Fat 72
% Daily Value*
Saturated Fat 3g19%
Vitamin A 5410IU108%
Vitamin C 32.2mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Courtesy of Chef Kevin Wagner at www.eatingwithwisdom.com