AuthorTeam Nafsika
RatingDifficultyIntermediate
Yields1 Serving
Prep Time15 minsCook Time40 minsTotal Time55 mins
Ingredients
Mashed Potatoes:
Filling:
Method
1

Slice any large potatoes in half, place them in a large pot, and fill them with water until they’re just covered. Bring to a low boil on medium-high heat, then generously salt, cover, and cook for 20-30 minutes or until they slide off a knife very easily. Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter, or large fork to mash until smooth. Add the desired amount of vegan butter, and season with salt and pepper to taste. Loosely cover and set aside. While potatoes are cooking, preheat the oven to 425 °F (218 °C) and lightly grease a 2-quart baking dish. In a large saucepan over medium heat, sauté onions and garlic in olive oil until lightly browned and caramelized for about 5 minutes. Add tomato paste and a pinch of salt and pepper each. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then cover and reduce heat to simmer.

2

Continue cooking until lentils are tender (35-40 minutes). Once tender, remove the lid and continue simmering uncovered, frequently stirring to evaporate any excess liquid. In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together. Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt. Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top. Let it cool briefly before serving.

3

By looking at the names above, you may have come across it already or never tried it with those ingredients. Either way, these are some top-rated recipes that will surely satisfy any vegan lover and impress those who aren’t.

Ingredients

Ingredients
Mashed Potatoes:
Filling:

Directions

Method
1

Slice any large potatoes in half, place them in a large pot, and fill them with water until they’re just covered. Bring to a low boil on medium-high heat, then generously salt, cover, and cook for 20-30 minutes or until they slide off a knife very easily. Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter, or large fork to mash until smooth. Add the desired amount of vegan butter, and season with salt and pepper to taste. Loosely cover and set aside. While potatoes are cooking, preheat the oven to 425 °F (218 °C) and lightly grease a 2-quart baking dish. In a large saucepan over medium heat, sauté onions and garlic in olive oil until lightly browned and caramelized for about 5 minutes. Add tomato paste and a pinch of salt and pepper each. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then cover and reduce heat to simmer.

2

Continue cooking until lentils are tender (35-40 minutes). Once tender, remove the lid and continue simmering uncovered, frequently stirring to evaporate any excess liquid. In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together. Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt. Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top. Let it cool briefly before serving.

3

By looking at the names above, you may have come across it already or never tried it with those ingredients. Either way, these are some top-rated recipes that will surely satisfy any vegan lover and impress those who aren’t.

Shepherd’s Pie