Vegan Shepherd's Pie #healthyfood #dietketo

I know, I would not like to expound on the name any more, in any case, a few people stir up Shepherd's Pie and Cottage Pie. The distinction between a Shepherd's Pie and a Cottage Pie is the filling. As referenced previously, a Shepherd's Pie contains sheep, while a Cottage Pie contains meat. Obviously, as a veggie lover, I certainly won't utilize sheep or hamburger. I made the formula with lentils. Since in addition to the fact that lentils are tasty, they are wealthy in protein, fiber, numerous minerals and along these lines exceptionally solid. Also, mercilessness free.

"Flavorful lentil veggie pie with crushed potato topping". That is the thing that I made for supper regularly amid the previous couple of weeks. Be that as it may, when I utilize this expression to name this dish, no one will discover my formula, clearly. It's presumably simpler and a lot shorter when I call it "Vegetarian Shepherd's Pie". The name isn't critical however. The taste is what is important. What's more, try to keep your hat on, this dish tastes amazing. What's more, it's free of sheep (the fundamental element of a Shepherd's Pie).

I made this Vegan Shepherd's Pie with onion, carrots, peas, corn, and celery. You can likewise include broccoli, cauliflower or some other veggies of decision. Shouldn't something be said about mushrooms?! Indeed! Why not. Essentially include what you adore most and forget what you loathe. Try not to be hesitant to analyze.

You likely as of now have all fixings at home to make this solid Vegan Shepherd's Pie. The formula isn't convoluted at all and is prepared in under 60 minutes. All you need is lentils, potatoes, veggies of decision, a few toppings and a preparing dish. That is it.

Vegan Shepherd's Pie #healthyfood #dietketo

Also try our recipe Tater Tot Casserole #healthyfood #dietketo

Ingredients

Filling:
1/2 tbsp vegetable oil
1 onion, diced
2 cloves of garlic, minced
2 medium carrots, diced
1 stalk celery, diced (*see recipe notes)
Spice mix: 1 tsp onion powder, 1 tsp dried thyme (or 2 tsp fresh), 1/2 tsp dried rosemary (or tarragon), 1/2 tsp sugar (or maple syrup), salt & pepper to taste
2 tbsp tomato paste
2 tbsp soy sauce or coconut aminos
1 tbsp balsamic vinegar
1/4 cup vegetable stock
1/4 cup red wine OR more veggie stock
2 cups cooked lentils (cooked from dry or canned)
1/2 cup peas (frozen or canned)
1/2 cup fresh corn or canned
Mashed Potatoes:
2 pounds potatoes
1/4 cup plant-based milk
2 tbsp vegan butter OR vegetable oil (or use plant-based milk if oil-free)
nutmeg, salt and black pepper (to taste)

Instructions

Watch the video (scroll down a bit) to see all instruction steps.
Peel and chop potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain.
Transfer back to the pot, add vegan butter, plant-based milk, nutmeg, black pepper and sea salt to taste and mash with a potato masher (don't use a food processor or blender).
In the meantime, heat oil in a skillet over medium heat, add onion, garlic, carrot, celery, and all spices. Fry for about 3 minutes.
Add tomato paste, soy sauce, balsamic vinegar and stir to combine.
Add cooked lentils, corn, and peas and pour in the red wine and vegetable stock. Bring to a boil and let simmer for about 5-7 minutes or until slightly reduced.
Preheat oven to 390 degrees F (200 degrees C).
Spoon the lentil mixture into a baking dish (I used a square 9" baker). Spoon the mashed potatoes over the lentil mixture.
Bake for about 15 minutes, then broil for a few minutes to get it golden brown on top.
Garnish with fresh herbs and enjoy!