Comforting gluten-free Shepherd's pie. Elevate your family dinners with this scrumptious, easy-to-make dish. Packed with high-protein plant-based meat or lentils and topped with a creamy mashed potato crust, it's a gluten-free delight that supports brain health and pleases every palate. Perfect for busy weeknights!
1packagevegan ground meat(Substitute with 3 cups cooked brown lentils or 1 lbs of ground beef)
1cuptomato puree
1cupfrozen corn
1cupfrozen peas
1white oniondiced
3garlic covesminced
1tbsveggie broth paste(like Better Than Bouillon)
1tbsdried oregano
1tbsItalian seasoning
1teaspoonall spice
¼teaspoonsalt
Mashed Potato Top
5medium yukon gold potatoes
¼cuppotato water
¾cupdry red lentils *2 cups cooked (optional step)
2tbsdry oregano
1tbsgarlic powder
2tbsvegan butter
salt to taste
Instructions
Mashed potato top
Wash, peel, and dice your potatoes. Then fill a large pot with cold water. Add in the potatoes and a generous amount of salt. Place onto the stovetop, bring to a boil, and cook until the potatoes are fork-tender.
High protein mash version: If you are making the high protien mash version, add the dry lentils to a pot with 2 cups of water and a pinch of salt. Bring to a boil and then reduce the heat to a simmer. Cook for about 15-20 minutes or until the lentils are soft and mushy.
Once cooked, drain your potatoes very well and add them back to the pot.
Add in the salt, oregano, and butter and mash.
High protein mash version: Once cooked, drain your lentils and add them to the mashed potatoes. Mash until you get no lumps. Slowly add in the potato water while mixing. This will help get them creamy.
Meatless sauce base
Over medium heat sautee the onions in some olive oil until soft and translucent (about 2 minutes).
Add in the gound meat and cook over medium heat for 10 minutes. You want the meat to brown but not burn. If you are using lentils add them instead of the meat.
Next, add in the spices, veggie powder, and garlic, tomato puree, and cook for 2 more minutes.
Finally add in the peas and corn and cook just until the veggies are warm, roughly 2 minutes).
Assembling the pie
Preheat your oven to 400 degrees.
To an oven-safe dish add the meat base to the bottom. Pack it slightly to help hold its shape.
Next, add the potatoes on top. Use a large spoon to spread evenly on top. Then with a fork, make little lines or a pattern. For golden crispy tips brush a little olive oil onto the potatoes.
Bake for 20 minutes, you can turn the heat up for the last 2 minutes to get a nice crispy top.
Notes
*feel free to eliminate adding the red lentils for an even easier recipe