Vegan Lentil Mash Pie

It’s good to be back!  I hope you enjoyed the holidays this year…on this end we were fortunate to be able to grab a flight out East to spend time with family and friends. While there was some (undeniable) friction with some due to it being our first holiday as vegans, Janik and I noticed how everyone really tried to accommodate us. My mom even bought a bag of egg replacer without me asking for it! My sister-in-law baked some delicious vegan granola bars am grateful to everyone for embracing veganism during the time we spent with them.

Our followers may have noticed that most of my recipes are derived from inspiration…today’s post is a little different. It stems from my penchant to leave the fridge virtually empty when we take off on holidays. When I opened the fridge yesterday and found not much more than soy milk, grated cheese, lemon juice and celery my mindset in coming up with a dinner recipe was more of a “by necessity” rather than “by design 🤪. When my son told me he was craving mashed potatoes I immediately thought of making a no fuss, no frills shepherd’s pie. I have posted one Shepherd’s Pie recipe to date – one that I’ve been making for years – so I decided to add a few twists:  First, I used green lentils (vs. red lentils) for a heartier meal. Second, I used my own recipe (vs. store bought) vegan parmesan cheese which has a more savoury result. Lastly, I used more vegan butter and soy (vs. almond) milk for a creamier potato mash (the best part!).

Considering I was up since 1am (local) the night before to catch a 7am flight and working with limited ingredients I was really happy with the results. The kids devoured it 😊 and it made for amazing leftovers today. I was craving a hearty, comfort-food inspired meal and this definitely fit the bill! Paired with our Harvest Bread this incredibly simple shepherd’s pie will keep everyone coming back for more!

Enjoy~


Recipe Preparation

  • 1/Prepare one batch of Savoury Parmesan Cheese
  • 2/Steam potatoes (2-3 lbs recommended)
  • 3/Cook 1 cup dry green lentils (Tip: Generally the ratio for grains/beans is 1 cup dry = 2 cups cooked)
  • 4/Preheat oven to 210C/410F

Ingredients: Sautéed Veggies

  • 1 onion, halved (90g)
  • Fresh parsley leaves (20g)
  • Olive oil (30g)
  • Celery stalks, chopped (300g)
  • Pinch each of dried sage, thyme, rosemary & garlic powder
  • 2 cups frozen peas
  • Pinch of Himalayan pink salt

Ingredients: Mashed Potatoes

  • 2-3 lb potatoes, steamed (I used red and yellow nugget potatoes cut into quarters)
  • 1/4 cup + 1 Tbsp Earth Balance vegan butter, room temperature (Note: If your butter is cold, set to your Thermomix to 1 min/100C/Speed 1 in order to melt)
  • 1/3 cup + 1 Tbsp soy milk
  • 1/4 cup prepared Savoury Parmesan Cheese
  • Pinch of Himalayan pink salt

Ingredients: Cream Sauce

  • 2 Tbsp Earth Balance vegan butter, room temperature (30g) (Note: If your butter is cold, set to your Thermomix to 1 min/100C/Speed 1 in order to melt)
  • 2/3 cup soy milk (175g)
  • 1/4 cup all-purpose flour (40g)
  • 1 cup vegetable broth (alternatively 1 cup water + 2 Tbsp vegetable bouillon)
  • 2 tsp Worcestershire sauce (10g)
  • Pinch of Himalayan pink salt
  • 1/4 cup prepared Savoury Parmesan Cheese

Instructions

1/Prepare sautéed veggies

  • 1A/Add onion and fresh parsley to your Thermomix mixing bowl.  Chop 5 sec/Speed 7. Using a spatula, scrape down the sides of the bowl.
  • 1B/Add olive oil, chopped celery, dried herbs (sage, thyme, rosemary & garlic powder), frozen peas and salt to your TM bowl.  Sauté 3 min/120C/Speed 1.
  • Transfer the sautéed mixture to a large prep bowl; set aside.

2/Prepare cream sauce

  • 2A/Add vegan butter to your Thermomix mixing bowl (it should be room temperature/softened or melted).
    Important: Insert the butterfly whisk attachment to your Thermomix mixing blade before step 2B.
  • 2B/Add soy milk, flour, vegetable broth, Worchestershire sauce and salt to the TM bowl. Whisk 3.5 min/90C/Speed 2.5.
  • 2C/Add parmesan cheese to the TM bowl and stir to combine (Note: Reserve the balance of parmesan cheese for pie assembly)
    Important: Remove the butterfly whisk attachment to your Thermomix mixing blade after Step 2C.
  • 2D/Add the cream sauce to the prep bowl containing sautéed veggies. Stir to combine; set aside. This will be your pie filling.

3/Prepare mashed potatoes

  • 3A/Add the steamed potatoes to a large prep bowl. Using a form, mash until the potatoes are fluffy.
  • 3B/Add the butter, soy milk, parmesan cheese and salt to the potato mash. Mix until well combined; set aside.  (Note: Add more soy milk if you prefer a creamier texture)

Assembly Ingredients

  • Pie filling (recipe above)
  • Savoury parmesan cheese (reserved)
  • Mashed potatoes (recipe above)
  • Few pinches of Himalayan pink salt

Assembly Instructions

  • 1/Transfer pie filling (sautéed veggies-cream sauce mixture) to the bottom of a ceramic baking dish. Sprinkle any reserved parmesan cheese on top.
  • 2/Spoon prepared mashed potatoes over top of the pie filling. Sprinkle with a few pinches of pink rock salt.
  • 3/Bake the pie for 20-25 minutes or until the filling starts to bubble. Cool on a wire rack before serving.

Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.

SaveSave

SaveSave

SaveSave

4 thoughts on “Vegan Lentil Mash Pie

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

About meaganlamontagne