Today I’m taking part in the Virtual Vegan Potluck. I’ve participated before, “bringing” Gluten-Free Apple Muffins and Gluten-Free Pumpkin Muffins (with or without chocolate chips.) Now I’m branching out a bit with a main dish, trust me you will LOVE it!
You can start at the beginning of the potluck at Vegan Bloggers Unite or simply pick the category that most interests you. There are 169 bloggers participating so it may take a while to make your way through. The potluck was designed so you can seamlessly click from one blog to the next.
This Lentil Shepherd’s Pie has a lot of steps and a lot of ingredients but it is EASY to make. It has gotten rave reviews at several venues, even the Omni’s love it. It is a great holiday meal and perfect for a potluck. My toddler could not get enough.
Lentil Shepherd’s Pie (Vegan & Gluten-Free)
- 4 large potatoes
- up to 1/4 cup nutritional yeast
- up to 1/2 cup plant milk
- salt and pepper to taste
- 2 cups cooked Lentils
- 1/2 tsp Liquid Smoke (optional)
- salt and pepper to taste (optional)
- 2 ribs celery, chopped
- 2 carrots, sliced
- 1/4 cup onions, diced
- 1/4 to 1/2 cup chopped mushrooms
- 1/4 cup green beans (I used frozen)
- 1/2 cup green peas (I used frozen)
- 2 Tbsp Brown Rice Flour (I use brown rice flour for a GF version, you can use wheat flour)
- 1 Tbsp Nutritional Yeast
- 1 cup Rice Milk
- Optional onion powder, garlic powder, salt, and pepper to taste
- Scrub, peel, and cut potatoes into large chunks.
- Cover with water and bring to a boil, cook potatoes until they are very soft.
- Drain potatoes and mash with a potato masher.
- Add salt and pepper, nutritional yeast and about half of the milk. Continue to mash or (whip) until everything is mixed, add more plant milk, nutritional yeast and salt as necessary to get the flavor just right. (Depending on the size of your potatoes this might not be enough seasoning)
- Set aside.
- Place cooked lentils in a pie pan, stirring in Liquid Smoke if desired.
- Spread lentils and pack them down into a smooth bottom layer.
- Cook carrots, celery, and onions in a skillet, adding small amounts of water when veggies begin to stick.
- As the veggies begin to soften add mushrooms, green beans and peas.
- Once all veggies are soft, sprinkle in flour and nutritional yeast then give it a quick stir.
- Add 1/2 cup of the plant milk and lightly stir. Keep your eye on this and add more plant milk as it thickens, continuing to stir.
- Add garlic powder, onion powder, salt and pepper to your preference.
- Once the sauce is like a thick gravy pour the veggie/sauce over the lentils.
Spoon potatoes over Veggie/Sauce Layer and smooth out. Put in the oven and broil for 10 minutes. Check often to make sure the top is browning and not burning.
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This dish is great for a potluck, a family holiday dinner or to take to a family who needs a little bit of blessing. It reheats beautifully and could be frozen for a future meal.
I hope you ENJOY!
I hope you take some time to make your way through the potluck.