The flexitarian prescription

Call it a shepherd’s pie or a cottage pie … either way, this super easy, super comforting food is a staple throughout Great Britain and it seems every region has their take on what should, and should not, go into the mix. I made a rather large one for dinner but used leftovers to make individual ones and froze them for future lunches. I know, I’m clever that way. LOL.

Anyhoo, one quick note, yes, you can use a bag of frozen vegetables but I just have a thing about the way fresh ones are cut. I like them to be a bit more rustic. Truth be told, I used a combination of frozen and fresh for this recipe but hey, you do you : )

VEGAN SHEPHERD’S PIE

PREP TIME: 45 minutes | COOK TIME: 1 hour

• 6-7 medium sized golden potatoes (about 4 cups), cut in quarters
• 1 stick plant-based butter
• 1 medium sized onion, chopped
• 2 stalks celery, chopped
• 2 tsp garlic, minced
• ½ cup carrots, chopped
• ½ cup corn kernels
• ½ cup green peas
• 1 cup lentils, cooked
• 1 cup vegetable broth
• 1 box Light Life vegan crumbles
• 1 tsp tomato paste, you can leave this out if you don’t like that flavor profile
• Olive oil for cooking
• Salt and pepper to taste

In a large stock pot, boil the potatoes. Once cooked, mash them with a fork adding 2 TBS plant-based butter and about ¼ cup plant-based half and half or cream like Silk brand. Set potatoes aside. Next, warm a little olive oil and 2-3 TBS plant-based butter in a large skillet, add onion, celery and garlic and sauté over medium heat for about 7 minutes. Add all other vegetables and cook together for about 3 minutes. Add broth a little at a time making sure the consistency doesn’t get too wet. Add crumbles and paste and combine everything, let cook for 2-3 minutes. Next, spray the bottom of a casserole dish with cooking spray, add vegetable mixture then top with mashed potatoes. Cook in oven heated to 350 degrees for 45 minutes. Make sure you watch the top so it doesn’t get too browned. If need be, place tinfoil over the top. Enjoy!