How To make Meatless Shepherds Pie
1/2 c Uncooked AM Lentils
2 c Water
1 Bay leaf
1/2 c AM Bulgur Wheat
1 c Boiling water
1/2 ts Garlic powder
1/4 ts Sea salt (optional)
1/2 c Mozzarella cheese, grated
16 oz Canned tomatoes; drained
1 md Onion; finely chopped
1 1/2 c AM Potato Flakes
2 c Boiling water
1/4 ts Sea salt (optional)
Cook lentils with bay leaf about 15 minutes or until tender, drain. Remove bay leaf. While cooking lentils, pour boiling water over bulgur wheat, garlic powder and salt, set aside for 10 minutes. Preheat oven to 350 F. Chop onion and tomatoes, grate cheese. Layer in the bottom of an
oiled 8" x 8" oven dish in the following order: bulgur wheat, lentils, mozzarella cheese, onion, and tomatoes. Mix potato flakes, water and salt and layer on top of the tomatoes. Bake for 30 minutes. Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
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Vegan Shepherd's Pie
Whether you need a St. Patrick's Day Vegan Irish recipe, or just looking for an amazing vegan main dish for the holidays, this Vegan Shepherd's Pie is it!
Perfectly soft and fluffy mashed potatoes on top of a lentil and chickpea filling, together it is comfort in a fork full!
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Timestamps
00:00 How to Make Vegan Shepherd's Pie
00:09 What type of potatoes to use for vegan mashed potatoes
00:28 How to add more flavor to vegan mashed potatoes
1:11 Why are my vegan mashed potatoes bland
2:08 How to make vegan shepherd's pie filling
3:33 How to spread mashed potatoes over shepherd's pie filling
3:50 How to make vegan gravy for mashed potatoes
4:10 Vegan Shepherd's Pie finished
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Easy Vegan Shepherd's Pie - Lentil & Chickpea
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