The Good Shepherd’s Pie

In Montreal, we’ve had days and days of consecutive rain, and even though it’s June and we should be outdoors basking in the sun, we’ve been chilly and wet and I for one have been craving warming, comfort foods.  I made this vegan shepherd’s pie the other night, and my little family loved it, so I also made it to bring along to a family dinner last night.  I love this dish as it makes for perfect leftovers, freezes well, and is just simply delicious.

The Good Shepherd’s Pie Recipe

Serves 8-10

Ingredients:

  • 6 medium sized potatoes; washed, peeled and cut in quarters
  • 4 carrots, washed, peeled and diced
  • 2 zucchinis, washed and diced
  • 1 large onion, peeled and diced
  • 1 tablespoon olive oil
  • 1 good quality vegetable bouillon cube
  • 1 small can of creamed corn
  • 1 cup organic TSP – I use this brand
  • 1 cup green lentils, rinsed
  • 1 tablespoon paprika
  • 1/4 cup regular unsweetened almond milk
  • 2 tablespoons Earth Balance, or other vegan butter spread
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste

Directions:

  • Preheat oven to 400°F.
  • In a small saucepan, bring the lentils and 2 cups of water to a quick boil, reduce heat, cover and let simmer for 20-30 minutes.
  • Pour the TVP into a bowl.  Sprinkle paprika over top and add the vegetable cube.  Cover with boiling water.  Stir to combine, and set aside.
  • In a large saucepan, heat olive oil over medium heat.  Add carrots and onions and saute for approximately 10 minutes or until carrots are slightly tender.  Add zucchini and cook for another 10 minutes, or until both zucchini and carrots are tender.  Set aside.

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  • In a large saucepan, bring salted water to a boil.  Add potatoes and boil until tender, approximately 10-15 minutes.  Drain the water, then add the almond milk and vegan butter to the potatoes.  Mash until smooth.  Add salt and pepper to taste.
  • Now that your lentils are cooked, add the lentils to the zucchini, carrot, onion mixture.  Add the seasoned TVP into the mixture.  Stir.

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  • Lightly grease an 8 x 11 baking pan, which is about 3 inches deep.  Spread the vegetable mixture on the bottom.

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  • Top with a layer of creamed corn.  Finish off with a layer of mashed potatoes.  Sprinkle paprika over top.

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  • Place in the preheated oven for 25 minutes.
  • Remove from heat and allow to cool for approximately 10 minutes before serving.

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Vegan Shepard's Pie

  • Enjoy!

11 thoughts on “The Good Shepherd’s Pie

  1. Hi there! TVP and TSP are essentially the same thing, and I have a habit of always calling it TVP but actually I used organic TSP. TSP stands for textured soy protein. One main difference between TVP and TSP is that TVP can use the byproduct Hexane in the process of extracting the oil from the soybean. It is important to buy this product organic, and to buy TSP. I always use this brand, Bob’s Red Mill (see link below).
    http://www.bobsredmill.com/organic-textured-soy-protein.html

    Thanks for bringing it up, I am actually going to edit the recipe to show exactly which TSP I used!

  2. Hi peacefulteen, I hope you read this! I wrote to Bob’s Red Mill to get a definite answer on our inquiry. As I imagined, they confirmed as below:

    Hi Sophia,
    Thank you for contacting Bob’s Red Mill.
    Our Textured Soy Protein (TSP) is made by a water-based process where soy flour is cooked, extruded using a water process and then dried. Our Textured Vegetable Protein (TVP) is made by a chemical-based process using hexane. The hexane is removed prior to texturing the TVP.
    If you have any more questions, feel free to contact us again.
    Have a great day!

    Jean Baker
    Customer Service Representative
    Bob’s Red Mill Natural Foods

  3. Hey Sophia! Sorry to hear that you’re having so much rain. I hate gloomy weather – it gets me down. Comfort food always helps, however; and your Shepherd’s Pie looks delish! I hope the sun comes out in your neck of the woods soon. Celeste 🙂

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