This shepherds pie is one of my absolute favorite things to meal prep. It’s super simple to make but is still super flavorful from all the veggies! But the best part has to be the mashed potato topping… you really can’t go wrong with it!
Filling ingredients:
-oil as needed
-1 onion, chopped
-2 garlic cloves, minced
-2 carrots, chopped
-2 cups mushrooms, sliced
-1/2 cup peas
-1/2 cup dried lentils, cooked
-1 cup dried tvp, rehydrated in 1 cup water
-2 tbsp tomato paste
-1 tsp dried thyme
-salt/pepper to taste
-1.5 cup broth
-1 tbsp tapioca starch
Topping ingredients:
-2 lbs potatoes, peeled and chopped
-1 tbsp oil
-1/4 cup plant milk
-salt to taste
Method:
-preheat the oven to 400F
-to make the filling, heat a bit of oil in a nonstick skillet and sauté onion, garlic, carrots, and mushrooms until soft and golden
-stir in peas, lentils, tvp, tomato paste, thyme, salt, and pepper
-add broth and let simmer 5 minutes
-add tapioca starch and stir to thicken slightly
-pour the mixture into an 8x8 baking dish
-to make the topping, boil a pot of water, then add potatoes and cook until soft, about 20 minutes
-drain the potatoes then return them to the pot along with oil, plant milk, and salt
-mash all ingredients until smooth
-pour the potatoes over the filling mixture and spread into an even layer
-cover the pie with foil and bake 20 minutes
-remove foil and heat under the broiler for 3-5 minutes or until beginning to brown
-remove from oven and let cool 10 minutes
-enjoy!
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