Stay warm and nourished with this veggie-packed shepherd’s pie, layered with kale pesto potatoes and hearty lentils.
Very Veggie Shepherd’s Pie
Stay warm and nourished with this veggie-packed shepherd’s pie, layered with kale pesto potatoes and hearty lentils.
Equipment
- large saucepan
- medium saucepan
- 8-inch (20-cm) square baking dish
- aluminum foil
Ingredients
- 4 small russet potatoes cubed and peeled (optional)
- 28 g 2 tablespoons nondairy butter, plus ½ teaspoon for coating dish
- 80 ml ⅓ cup unsweetened almond or other nondairy milk
- 1 teaspoon fine sea salt divided
- ½ teaspoon ground black pepper divided
- 165 g ¾ cup kale pesto
- 39 g ⅓ cup chopped walnuts
- 940 ml 4 cups water
- 192 g 1 cup uncooked red lentils, rinsed and drained
- 15 ml 1 tablespoon extra-virgin olive oil
- 40 g ¼ cup chopped red onion
- 2 cloves garlic grated
- 160 g 1⅓ cups chopped zucchini
- 180 g 1 cup chopped fresh tomato
- 4 fresh basil leaves minced
- 33 g 2 tablespoons tomato paste
- 185 g 1 cup Fu-ttage Cheese or any dairy-free cheese substitute
Instructions
- Place cubed potatoes in a large saucepan, cover with water, and bring to a boil.
- Cook until tender, about 15–20 minutes.
- Drain and return to the saucepan.
- Mash the potatoes with 28 g butter, milk, ½ teaspoon salt, and ¼ teaspoon pepper until smooth.
- Stir in the kale pesto and chopped walnuts, and set aside.
- In a medium saucepan, bring water to a boil.
- Add lentils and cook for 15–20 minutes until tender.
- Drain lentils and set aside.
- Preheat the oven to 375°F (190°C, gas mark 5).
- Coat the baking dish with ½ teaspoon butter.
- In a large saucepan, heat olive oil over medium heat.
- Add onion, garlic, zucchini, tomato, remaining ½ teaspoon salt, and ¼ teaspoon pepper.
- Cook until the zucchini browns, about 6 minutes.
- Stir in basil, tomato paste, cooked lentils, and Fu-ttage Cheese.
- Simmer for 2 minutes.
- Spread the lentil and zucchini mixture evenly in the baking dish.
- Top with kale pesto potato mixture, spreading evenly.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 15 minutes.
- Let the dish stand for at least 15 minutes before serving to allow portions to hold together.
Notes & Wine Advice
Wine Advice:
Pair with a light Pinot Noir or a dry Riesling to balance the hearty and earthy flavors of this dish.Nutrition values
Calories: 310 kcal | Carbohydrates: 42 g | Protein: 12 g | Fat: 10 g | Sugar: 7 g