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Shepherd's Plate

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A plant-based take on a hearty classic, this deconstructed Shepherd's Pie is layered with snappy vegetables, savory lentils, and the creamiest mashed potatoes to top!
Course Main Course, Side Dish
Cuisine American, English cuisine, New England
Keyword Dairy Free, Hearty, Lentil Dish, Vegetables
Prep Time 10 mins
Cook Time 20 mins

Ingredients

Shepherd's Filling

  • Olive oil
  • 2 cups Lentils soaked in warm water for 10 mins
  • 2 Carrots diced
  • 1 cup Frozen peas
  • 3 cloves Garlic minced
  • 1 small Onion diced
  • 2 cups Water
  • 2 TBSP Tomato Paste
  • 1 TBSP Vegan Worcestershire sauce
  • 1 TBSP Parsley flaked or minced
  • Salt + Pepper to taste

Potato Wedges

  • Olive oil
  • 3 large Idaho potatoes boiled for 10 minutes
  • 2 cloves Garlic
  • Cayenne pepper
  • Cumin
  • Paprika
  • Parsley
  • Salt + Pepper to taste

Instructions

Shepherd's filling

  • Submerge dry lentils in a big bowl of warm water + soak for about 10 minutes.
    Meanwhile, heat a skillet with oil over medium heat. Add in onions, carrots, garlic and soaked lentils. Still until onions become translucent.
  • Add the frozen peas to the mix, then the 2 cups of water. Mix while adding in the tomato paste, Worcestershire sauce, parsley, salt and pepper. Continue to stir for a few moments, bringing it a bubbly boil.
    Cover your skillet and reduce heat to a low-medium.
  • Check on your Shepherd mixture every 5-10 minutes, making sure water is being absorbed and nothing is sticking to the bottom. Add salt + pepper if needed. Remember to return lid cover in between stirs.
    Once lentils are cooked through, you should have a thicker-than-stew lentil mixture. This can be served solo, over rice, or beside these delicious potato wedges explained below!

Potato Wedges

  • Preheat oven to 420 degrees. Wash potatoes and boil them for 10 minutes.
    Once drained and cutting vertically, slice them into halves, then into about 4 sections so you get long, wedge-like strips.
  • Place your wedges in a large boil. Pour about 3 tablespoons of oil over the potatoes, followed by the minced garlic and generous amounts of Parsley, Paprika, Cumin, Cayenne, salt and pepper.
  • Cover a long baking sheet with foil and cover with the seasoned wedges, making sure each has its own pan surface and is nicely coated with oil + spice (add more oil if needed).
    Bake wedges for 15-20 minutes, or until crisped to your liking, and ENJOY!