Vegan Shepherd's Pie

Vegan Shepherd's Pie

from delish.com
140 min
8 servings

This might be our new crowning achievement. Heaps of veggies (mushrooms, parsnips, squash), tons of aromatics, lentils, and MISO are topped with a whipped, creamy, all-vegan mashed potato and we're pretty confident that this dish is sure to knock your socks off.

Ingredients

  • 4 tbsp. vegetable oil, divided 
  • 1 lb. shiitake mushrooms, torn into large pieces 
  • 1 large onion, diced
  • 2 celery stalks, finely diced
  • 2 parsnips, diced into 3/4-inch pieces
  • 1 small butternut squash, peeled and chopped into 1-inch pieces 
  • 6 cloves garlic, minced
  • 1 tbsp. double concentrated tomato paste
  • 1 tbsp. white miso paste 
  • 1/2 red wine 
  • 1 c. dry green lentils, rinsed
  • 2 tbsp. flour
  • 4 c. vegetable stock
  • Kosher salt 
  • Freshly ground black pepper 
  • 2 1/2 lb. gold creamer potatoes, peeled and halved
  • Kosher salt
  • 1/4 c. extra-virgin olive oil
  • 3 garlic cloves, minced
  • 2 sprigs fresh thyme, plus more for garnish
  • 6 tbsp. vegan butter 
  • 1/4 c. roughly chopped parsley
  • Freshly ground black pepper

Directions

  1. 1

    In a large heavy bottomed pot over medium-high heat, heat 2 tablespoon oil. Add mushrooms and sear until deeply brown, remove from skillet. Lower heat to medium and add remaining oil. Add onion, celery, parsnips, and butternut squash, cook until starting to become well browned, about 12 minutes. 

  2. 2

    Preheat oven to 425°. In a large pot, cover potatoes with water and season with salt. Bring to a boil and cook until totally soft, 15 to 18 minutes. Drain and return to pot. Use a potato masher to mash potatoes until smooth.