The Ultimate Vegan Shepherd’s Pie
The Ultimate Vegan Shepherd’s Pie
When the weather outside is frightful, this Very Veggie Shepherd’s Pie is so delightful! It’s the ultimate winter comfort food, packed with a hearty filling of savory lentils and a luscious mashed potato topping infused with vibrant kale pesto. Every spoonful is a warm hug that makes you forget all about the cold. This dish proves that the best way to get your veggies is to bury them under a delicious pile of mashed potatoes.
Equipment
- 8-inch (20-cm) square baking dish
- Mixing bowls
- Potato masher
Ingrediënten
- 1 cup 192 g red lentils, uncooked, rinsed and drained
- 1 cup 180 g fresh tomato, chopped
- 1 cup 185 g Fu-ttage Cheese
- 1.5 cups 160 g zucchini, chopped
- 2 cloves garlic grated
- 2 tbsp. 28 g nondairy butter, plus ½ tsp for coating dish
- 2 tbsp. 33 g tomato paste
- 2 tbsp. 39 g chopped walnuts
- ¼ cup 40 g red onion, chopped
- ¼ cup 80 ml unsweetened almond or other nondairy milk
- 4 fresh basil leaves minced
- 4 small russet potatoes scrubbed, peeled if desired, and cubed small
- 4 cups 940 ml water
- ¾ cup 165 g Kale Pesto
- 1 tsp fine sea salt divided
- ½ tsp ground black pepper divided
- 1 tbsp. 15 ml extra-virgin olive oil
Instructies
- Place the cubed potatoes in a large saucepan, cover with water, and bring to a boil.
- Cook until very tender, about 15–20 minutes, then drain and return to the saucepan.
- Add 2 tablespoons butter, milk, ½ teaspoon salt, and ¼ teaspoon pepper, then mash until smooth.
- Stir in the pesto and walnuts, then set aside.
- In a medium saucepan, bring the water to a boil, then add the lentils.
- Cook until tender, about 15–20 minutes, then drain and set aside.
- Preheat the oven to 190°C (375°F).
- Lightly coat an 8-inch (20-cm) square baking dish with the remaining ½ teaspoon butter.
- In a large saucepan, heat the oil over medium heat.
- Add the onion, garlic, zucchini, tomato, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper.
- Cook until the zucchini browns, about 6 minutes.
- Stir in the basil, tomato paste, cooked lentils, and Fu-ttage Cheese, then simmer for 2 minutes.
- Spread the zucchini and lentil mixture evenly in the bottom of the baking dish.
- Top with the kale pesto mashed potatoes, spreading in an even layer.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for another 15 minutes.
- Let stand for at least 15 minutes before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Let this pie stand for at least 15 minutes after baking to ensure it holds its shape. Serve it with a side of steamed green beans or a crisp winter salad for a complete and wholesome meal.
Wine Advice:
For a hearty, earthy, and comforting dish like Shepherd’s Pie, you need a wine that can stand up to its rich flavors. A light-bodied red wine, such as a bright Pinot Noir, would be a fantastic choice. Its earthy notes will beautifully complement the savory flavors of the lentils and vegetables. If you prefer a white, a crisp Sauvignon Blanc would be a refreshing contrast to the richness of the pie. It’s a pairing that proves comfort food can also be elegant.
Nutritional Information
Calories: 340 kcal | Carbohydrates: 48 g | Protein: 14 g | Fat: 12 g | Fiber: 10 g | Sugar: 5 g | Salt: 1.2 g
