Shepherd’s pie (with ketchup) was my favourite meal growing up. I’m glad to have it back in my life (in the vegan form) because it’s just as comforting, filling and as convenient as the traditional one. And I still enjoy it with Ketchup 😉
Prep Time: 25 mins
Bake Time: 35 mins
Yields: 12 Servings
7 cups potatoes (12 medium potatoes).
1 cup almond milk.
1 Tbsp olive oil.
2 1/2 tsp salt.
1/2 tsp chilli powder, and some for sprinkle.
1 large onion, diced.
2 large garlic cloves, crushed.
4 medium carrots, chopped.
3-4 celery stalks, diced.
1/4 tsp thyme.
1/2 tsp cumin.
1/2 tsp oregano.
1 tsp salt.
3/4 cup french lentils, cooked.
1 cup corn.
1/2 Tbsp arrowroot.
For the creamy mixture:
1/2 cup raw cashews.
2 tsp vegetable broth powder.
1 Tbsp nutritional yeast.
1 Tbsp lemon juice.
1/2 tsp salt.
3/4 cup water.
Start with peeling and dicing the potatoes. Then cook in boiling water until soft. Strain the water and transfer cack in your large pot.
With the help of a masher, mash the potatoes until it's almost like puree.
Add the milk, olive, oil, salt and cilli powder and mix well. Set aside.
In a large skillet, cook the onions and garlic on medium-high for a few minutes. Add the carrots, celery, thyme, cumin, oregano and salt, and cook for 5-10 minutes stirring occasionally.
Combine the lentils and corn and cook for another 5 minutes.
In the meantime, throw all the "creamy mixture ingredients" into a high-speed blender, and blend until smooth.
Transfer your creamy mixture into your skillet, add the arrowroot and mix well.
Now all you need to do is transfer your mixture to the bottom of a baking pan (approx. 10X15), then spread your mashed potatoes evenly on top, and sprinkle some chilli powder on top.