This shepherd’s pie is based on one from Beans and Barley, a natural supply/grocery store and restaurant in Milwaukee. B&B has lots of vegan options, but does serve meat. It is one of the best spots there for vegan food. Now there are some good full vegan restaurants too like On The Bus, Urban Beets and Celesta (higher end, but still reasonable). Check them all out, if you’re ever in Milwaukee.
This recipe makes one 9” x 13” shepherd’s pie. It feeds 6 to 8 people easily. I have also used chickpeas in this dish and like them just as well or maybe even slightly more than the lentils. You’ll need 2 of 15 ounce cans of the chickpeas (drained) to replace the lentils. Note: that is around 3 cups of the chickpeas.
1 cup dried green lentils (once cooked this will be around 2 1/2 cups of lentils)
3 cups water
1/4 cup water
2 cups diced onions
1 cup diced carrots
1 cup diced celery
1/2 cup peas
1 cup diced red bell pepper
1 tablespoon soy sauce (use GF if making gluten free)
1/2 teaspoon black pepper
1 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground nutmeg
1 tablespoon minced garlic
6 russet potatoes, peeled and quartered
3/4 cup soy milk
1 tablespoon minced fresh flat leafed parsley
1/4 teaspoon freshly ground black pepper
Preheat oven to 350°F. Combine the lentils with 3 cups of water and cook until tender. Do not overcook, but make sure lentils are tender. Drain lentils and set aside. Add more water during cooking, if the water runs low.
Heat a large skillet, cover the bottom with water and sauté onions until they are soft. Add carrots, celery, red bell pepper, soy sauce, black pepper, oregano, thyme, paprika, nutmeg and garlic. Cook about five minutes until fragrant and mix in lentils.
Cook potatoes with water to cover plus 1 inch until they are soft. Drain water and mash with the soy milk. Vegan butter is optional here.
Spread lentil veggie blend in 9” x 13” pan and then top with the mashed potatoes. Spread potatoes over the veggies evenly. Top potatoes with a little paprika for color and bake. Bake for 40 minutes or until top of the potatoes is slightly browned. Remove from oven and let set for 10 to 15 minutes to set up. Top with more paprika before service with some minced, fresh flat leafed parsley and pepper. Cut with spatula and serve with gravy.