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Nov 22, 2019 - Tarte au berger aux lentilles #berger #lentilles #tarte #idéesderecettes Buzz killed immediately. Vegan shepherds pie, packed with umami rich shiitake mushrooms, green lentils and covered with creamy mashed potatoes! Cover and cook for 15 minutes at a light simmer until the lentils are tender. Rinse if desired. Add the lentils, broth, thyme, salt and pepper. Add the peeled, chopped potatoes to a large pot of water and bring to a boil. Stir and bring to a boil, then turn the heat down and cook uncovered for 30 minutes, or until the lentils are tender. One serving of this vegan lentil shepherd’s pie has 10 grams of protein. Place the dried lentils in a pot on the stovetop with 3 cups of water. Or, you can cook your lentils on the stovetop using the directions on the package. Preheat your oven to 350 degrees F. Then, heat up your oil in a large skillet over medium heat. To make this more weight loss (waste/weight release friendly) you could: How Does This Recipe Help With Vegan Weight Loss? The pie comes together quickly once you have your potatoes done and the veggies assembled. This vegan shepherd’s pie is a cozy, plant based, comfort food that you can feel great about feeding to your family. This vegan lentil Shepherds pie made from lentils, mushrooms, pecans and vegetables is covered with creamy mashed potatoes. This is a perfect vegan main dish for Thanksgiving or Christmas dinner! Loved this recipe. We ordered Vegan wine, made Vegan desserts and as a main course, this delicious Vegan Lentil Shepherds Pie. This post is sponsored by The Little Potato Company. You're making a vegetarian cottage pie as the Irish and British call it, full of flavor and nutrients. Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container. Thankyou . Garlic mashed Potatoes over mushrooms, onion, lentils, veggies mixed with a bit of gravy, baked, then served with more of my 1 Pot gravy!. I would dice them and add them to the pan while cooking the onions and carrot. Make the potato topping. We had such a fun time testing this recipe. 16/08/2019 by Richard Makin 9 Comments. Mushrooms and lentils are an ideal base for a vegan shepherd's pie, the heartiness is spot on and there's no need for vegan meat substitutes! Would ya take a look at this vegan shepherds pie! Sounds pretty dreamy, doesn’t it? However, cooking without butter, cheese, cream etc is pretty alien to me so I decided on this Vegan Lentil Shepherds Pie as my first foray into Vegan cooking. The results? What’s better than a warm and cozy meal when the snow is falling outside?! To make this Vegan Lentil Shepherd’s Pie you will need to do 3 steps: It’s filled with nourishing plant protein and is deliciously deep flavored. I’m quite impressed with how well lentils work in this dish from both the flavour and texture points of view, creating a delicious vegan shepherd’s pie alternative, which I’m so happy to reach for anytime a cozy pie craving gets me. 2 (15-ounce) cans brown lentils, rinsed and drained (3 cups) 1 (16-ounce) bag of frozen mixed vegetables; 1 tablespoon white wine vinegar; 1 tablespoon fresh parsley (plus more for garnish) Sea salt and freshly ground black pepper, to taste; Hot sauce (optional) Drain off any excess water and set aside. If you want to make the dish extra special add roasted garlic to the mashed potatoes. Let’s start by saying that the goal here is NOT to make “fake mince”, ok? vegan butter. How To Store + Reheat. try adding sauteed mushrooms to the sauce for a more earthy taste. This vegan shepherd’s pie recipe, richly flavored with lentils and mushrooms, can only be described as a deep dish of comfort. If you’re dealing with some family members who are not fully on board with plant-based eating, make this for them, it should do the trick! Lentil shepherd's pie has tender lentils in a rich brothy gravy, topped with creamy mashed potatoes and baked until bubbly. This vegan shepherd’s pie would also work pretty well for a main dish for the winter holidays. The lentils cooked in veggie stock were awesome and a game changer. Here’s a detailed post on how to roast garlic without oil. Peel potatoes (optional), chop into bite-sized chunks and boil for 10 minutes or until soft. This recipe, no doubt deserving of its high ranking and is probably tasty, BUT iT is not vegan and should not be labeled as such. When it gets dark so early, you need comfort food that comes together quickly! Once finished, I like to put them into the baking dish, freeing up my sieve for the potatoes. We’ve got you covered with our delicious Shepherd’s Pie which comes together in a quick 45 minutes. It’s 100% heartwarming nourishment, perfect for a family dinner or potluck in cooler weather. This is why I replaced minced lamb with lentils. It’s a bit of a project but not at all difficult, and definitely worth it for a special occasion or holiday meal. Once the potatoes have softened up, drain and set aside to steam dry. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you. Kathy Blanchard says. Vegan Shepherds Pie? A savory mix of lentils, mushrooms, herbs, and veggies topped with a thick and fluffy layer of creamy mashed potatoes. Having been Vegetarian for 16 years I’m very accustomed to Meat-Free Meals. It’s easy yet very flavorful and delicious. It freezes like a dream so if 8 servings is too much you can save some leftovers for healthy comfort food in a pinch! When it comes to classic comfort dishes, a shepherd’s pie (also known as a cottage pie) always comes to mind. This is a protein-packed vegan dish because of the lentils and the right type of protein is needed for building curves. This isn’t your traditional shepherd’s pie, I’ve swapped lentils for meat, sweet potato mash for regular mash and a tomato based sauce instead of gravy sauce. Vegan Shepherd’s Pie is the perfect meal on a cold winter’s day, which here in Canada is our reality for 3 months of the year. Reply. This vegan shepherd’s pie has a base of assorted veggies and mushrooms in gravy, a mid-layer of lentils and fresh herbs, and a canopy of creamy mashed potatoes. We like the Naturli brand for this, but any vegan butter or fully plant-based margarine will work. Intro to Vegan Shepherd’s Pie To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving ½ inch head space for expansion. Comforting, filling and packed with nutrients, this vegan Shepherd’s Pie is the fall dish that we dream of making every weekend. Freezer: This vegan shepherds pie is freezer friendly and freezes well for up to 2 – 3 months. This post may contain affiliate links. This recipe comes together in just over an hour and makes about 8 servings. Cook for approximately 10-15 minutes until the potatoes can be pierced with a fork. I've been making vegan Shepherds pie similar for years but with veggie ground round. Step 2. In my series of traditional and simple holiday favorites, the next dish is this Delicious Lentil Mushroom Shepherdless Pie. Possible additions. This vegan shepherd’s pie recipe is the perfect comfort food for the holidays. Great as a post-workout meal. Just add the roasted garlic cloves to the cooked potatoes before you start to mash them. We … November 20, 2020 at 11:53 am. Sautee for 5-7 minutes, stirring frequently, until they're fragrant and slightly darker in color. Vegan Shepherds Pie with Shiitake and Green Lentils. Print Pin. Instead of ground beef or lamb, this vegan shepherd’s pie recipe uses a combination of lentils and diced mushrooms for a low cholesterol meat free substitute. This vegan casserole will appeal to all your family and friends and is perfect as a quick midweek dinner or for special occasions like Thanksgiving or Christmas. I grew up eating vegetarian shepherds pie, my mum would switch the meat for lentils, beans or soya mince. I also like to make Instant Pot Brown Lentils for this shepherd’s pie. It is a great dish to please the whole family, because it has texture, gorgeous colours and taste delicious. I was so excited to click on this until I stumbled upon the requirement of “milk and melted butter” for the mash. Drain the lentils and chickpeas together. (Photos by Susan Voisin.) 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