Vegan Irish Shepherd's Pie

holycowvegan.net

Suzanne Riome

Enjoying a primarily plant-based lifestyle

1 teaspoon extra virgin olive oil

5 cloves garlic (minced)

1 medium onion (finely chopped)

2 stalks celery (finely chopped)

1 small carrot (finely chopped)

1 bell pepper (any color, finely chopped)

6 oz cremini mushrooms (minced)

8 oz smoked tempeh (crumbled)

¼ cup Irish whiskey (optional)

1 tablespoon thyme (chopped. If using dry thyme use 1 tsp)

2 tablespoon mint (chopped. If using dry mint use 1 to 2 tsp)

2 heaping tablespoons tomato paste

3 tablespoon tamari

½ teaspoon paprika

½ teaspoon cayenne (optional)

2 teaspoon Dijon mustard (or wholegrain mustard)

28 oz brown lentils (canned or cooked, drained)

1 cup frozen green peas

Salt and ground black pepper to taste

subheading: For mashed potato layer:

2 pounds potatoes (preferably yellow potatoes or red potatoes. Boil the potatoes in their jackets until tender, then peel and mash or pass them through a potato ricer)

1 tablespoon extra virgin olive oil

¼ cup nondairy milk (I use oat milk. Use any unsweetened non-dairy milk of your choice)

½ teaspoon dried rosemary

Salt and ground black pepper to taste

Directions at holycowvegan.net

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