Hearty, savory Shepherd's Pie with a rich red wine gravy. Topped with creamy mashed potatoes for the ultimate plant-based comfort food.
Dice the potatoes into 1/2 pieces. Place them in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, lower heat to a simmer and cook until tender and easily crushed with tongs, between 10 -15 minutes. Drain the potatoes and return them to the saucepan. Mash the potatoes and then add the non-dairy milk, vegan butter, salt and pepper. Keep mashing and stirring until smooth. Preheat the oven to 400 degrees F.
Make the filling while potatoes are cooking. Heat a pan on medium high, add the grapeseed oil. Add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the mushrooms, lentils, salt and pepper and cook until the mushrooms lose their moisture, approximately 5-7 minutes. Sprinkle the mixture with the chickpea flour and toss to coat. Add the tomato paste, broth, wine, vegan Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Stir in the peas and corn if using, then transfer the filling to an 11 by 7 inch baking dish. Use a spatula to spread evenly. Top with mashed potatoes, being sure to create a seal around the edges to prevent the filling from bubbling through. Place the dish on a baking sheet on the center rack of the oven. Bake until the potatoes begin to brown, about 25 minutes. Let sit for 10-15 before serving.
Swap vegan butter with cashew cream or olive oil if desired.
Use GF Worchestershire to make this a gluten-free recipe.
Recipe keeps in a closed container in the fridge for up to 5 days.