RCI-SP.004.0222.001
Nantucket Shepherd's Pie
Always check the ingredients to make sure the product is vegan.
Prep10 min
Cook35 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Peel and roughly chop the potatoes into even pieces. Place in a large pot of cold salted water and bring to a boil over high heat.
15 minutes
2
While potatoes cook, heat olive oil in a large skillet over medium heat. Add the chopped onion, carrots, celery, and tomato; sauté until vegetables begin to soften, about 5-7 minutes.
3
Stir in the chopped spinach, dried basil, salt, and Braggs soy sauce; cook for 2 minutes until spinach wilts.
4
Add the mashed lentils to the skillet and stir well to combine with the vegetables. Simmer for 5 minutes to allow flavors to meld, then transfer the filling to a 9-inch baking dish.
5 minutes
5
Drain the cooked potatoes when tender and return them to the pot. Mash with a potato masher until mostly smooth, leaving some texture.
6
Warm the soy milk gently and stir into the mashed potatoes along with the margarine and salt to taste; mix until creamy.
7
Spread the mashed potato topping evenly over the lentil filling in the baking dish, using a spatula to create a smooth top.
8
Preheat oven to 375°F. Bake the shepherd's pie for 20-25 minutes until the top is light golden brown and the filling is heated through.
23 minutes
9
Remove from the oven and let rest for 5 minutes before serving to allow the filling to set slightly.