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
- large saucepan
- medium saucepan
- Mixing bowls
- Potato masher
Ingredients
- 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
Instructions
- 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 & 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.
Nutrition values
Calories: 340 kcal | Carbohydrates: 48 g | Protein: 14 g | Fat: 12 g | Sugar: 5 g