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©Not That Kind of Vegan 2018
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Lentil and Walnut Shepherd’s Pie

Updated: Nov 14, 2018


Is there any bad way to eat a potato? Roasted, air fried, totted, chipped, saladed… I will eat any potato, but being from the midwest, I have a soft spot in my vegan heart for mashed potatoes! Here’s a great way to eat mashed potatoes as a pie! This awesome (oil free option) recipe is made from protein-rich lentils and walnuts, and is smothered in everyone’s favorite food! Plus, who doesn’t love a casserole? This is how we made it:


Ingredients:


Lentil Meat:

1 cup uncooked brown or green lentils, rinsed

3 cups of water

1 cup walnuts

2 sprigs thyme

1 tsp fresh rosemary

1 tsp fresh sage

½ tsp salt


Filling:

½ onion, finely chopped

2 cloves garlic, chopped

1 carrot, grated

5-6 mushrooms, finely chopped

½ cup frozen peas

2 tbsp tomato paste

2 tsp vegan Worcestershire sauce (or soy sauce)

Salt to taste

Pepper to taste


Mashed Potatoes:

3 lbs yukon gold potatoes, peeled and cubed

1 cup raw cashews

1 cup boiling water

2 garlic cloves. minced

½ tsp salt

Pepper to taste


Directions:


Preheat your oven to 400 degrees.


In a small saucepan, boil the lentils with 3 cups of water. Lower the heat to a simmer, and cook for about 30 minutes uncovered or until the lentils are soft. Remove from heat, drain the remaining water.


In a food processor, add the cooked lentils, walnuts, thyme, rosemary, sage, and salt. Pulse the mixture until it looks meaty. You don’t want a mushy mess, so don’t blend away all of the texture. Set those lentils aside.


Add the cashews and boiling water to a high powered blender and let it sit to soften the cashews while you prepare your potatoes.


Meanwhile, put the potatoes in a pan and add enough water so the potatoes are completely covered in a potato bath. Add a little salt, bring them to boil, and then reduce the heat to a simmer. Cook them for about 20 minutes uncovered, or until they’re soft. Stick a fork in them. They’re done.


Now back to the cashew cream. Add the garlic and salt and blend until smooth as vegan silk. Set aside.


Drain the potatoes and put them either in a Kitchenaid bowl or a mixing bowl. Let’s mash these potatoes. To do this you can either use a mixer or a potato masher. Do not use a blender as this creates gummy potatoes. After the potatoes are 90% smooth, add the cashew cream and blend until thoroughly mixed. Adjust the salt, add some pepper


Let’s get back to the filling. Heat a large skillet over medium heat with a little oil (or water for oil free). Add the onion and garlic, and cook until soft for about 5 minutes. Add the carrot and mushrooms, and cook for a few more minutes. Then add in your frozen peas, and cook until they seem like they are no longer frozen. Now let’s add in the lentil and walnut mix. Then add in the tomato paste, about ½ cup of water, worcestershire sauce, salt, and pepper. Stir until it’s all combined and smoothed and remove from heat.


Spray a little oil in a pie pan or a 13x9 pan. Either will work. If you want a thicker pie, use the pie pan. Evenly spread the lentil and walnut mixture into the bottom, and then cover with mashed potatoes. Smooth it over.


Bake the shepherd’s pie at 400 degrees for about 30 minutes or until the top starts to brown and the potatoes are a little bubbly. Let it cool down so you don’t burn your mouth off.


Did you love this recipe? Give us a shoutout on Instagram @notthatkindofveganofficial and we’ll repost our favorite pics!

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