Vegetarian Shepherd's Pie
- 2 lbs. Russet or Yukon Gold potatoes, peeled
- 1 whole garlic clove
- 1 cup (1/2 lb.) dry brown lentils
- 1 bay leaf
- 2 tbsp olive oil
- 1 onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 2 garlic cloves, crushed
- 1 cup frozen peas
- 1 cup corn
- 1/4 cup fresh chopped parsley, divided
- 2 tsp vegan Worchestershire or tamari sauce
- 3/4 tsp dried oregano
- Pinch of cayenne pepper
- 1/2 cup milk or milk substitute (soy, almond, or rice milk)
- 3 tbsp butter or vegan butter substitute (ex. Earth Balance)
- Salt and pepper
- Nonstick cooking oil spray
- Sriracha sauce for topping (optional)
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bay leaf (1)
- Brown lentils, dry (1 cup)
- Carrots (1 cup)
- Celery (1 cup)
- Corn (1 cup)
- Onion (1)
- Oregano, dried (3/4 tsp)
- Parsley, fresh (1/4 cup)
- Peas, frozen (1 cup)
- Russet or yukon gold potatoes (2 lbs.)
- Condiments
- Butter or vegan butter substitute (3 tbsp)
- Sriracha sauce (1)
Worchestershire or tamari sauce, vegan (2 tsp)
- Cooking & Baking
- Cayenne pepper (1 Pinch)
- Cooking oil spray, Nonstick (1)
- Garlic clove, whole (1)
- Garlic cloves (2)
- Olive oil (2 tbsp)
- Salt and pepper (1)
- Dairy
- Milk or milk substitute (1/2 cup)
Preparation
Read recipe preparation on theshiksa.com
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Recipe Stats
Published March 6, 2012 (11 months ago).
36 people saved this recipe.
