Are you in want of a show-stopping vegan primary dish? Do not miss this Candy Potato Shepherd’s Pie! This hearty, earthy entree is ideal for a fall feast, combining flavorful veggies and lentils with a creamy candy potato topping. It is simple sufficient to make for a weekday dinner however fancy sufficient to impress a crowd!
My conventional vegan shepherd’s pie has been a fan-favorite for the vacations for a few years. So I believed I might introduce a enjoyable variation this season – Candy Potato Shepherd’s Pie!
In the event you’re searching for a filling, cozy entree to get pleasure from on these cool fall evenings, you have discovered the one! This vegan Candy Potato Shepherd’s Pie is an ideal mixture of contemporary, earthy greens and a wealthy and creamy candy potato topping.
Plus this shepherd’s pie could be prepped very quickly! Merely sauté the greens with just a few flavorful seasonings and blend them with a can of lentils. Then you’ll be able to shortly whip collectively a creamy candy potato topping and unfold it over the filling. The dish then bakes up within the oven in simply over an hour. It does not get significantly better than this!
Whether or not you make this as the primary dish for a vacation gathering or an everyday weeknight dinner, I promise it will likely be successful each time.
Useful Suggestions
Cook dinner the candy potatoes forward of time.
Boiling them can take as much as 20 minutes, so if it’s good to pace up the method you are able to do this half upfront and have the potatoes prepared if you find yourself.
Regulate the spices and flavors.
In the event you’re trying to change up the flavour of this shepherd’s pie, you’ll be able to add experiment with your individual favourite herbs and spices like rosemary, nutmeg, oregano, or cumin.
Make a double batch.
This Vegan Candy Potato Shepherd’s Pie is good for freezer meals. You may make a double batch and freeze the additional for later. To reheat, thaw and bake for 15-20 minutes at 350 levels Fahrenheit.
Simple Variations
Get inventive with the toppings. To modify up the flavour and texture of the dish, it’s also possible to prime the candy potatoes with coconut flakes or toasted bread crumbs.
Make it low carb. Use mashed cauliflower or a mix of candy potato and cauliflower for a decrease carb model. (Or take a look at this Mushroom & Cauliflower Shepherd’s Pie!)
For a spicier model, add some diced jalapenos or a sprinkle of pink pepper flakes to the veggie combination for a kick of warmth.
Use a special sort of vegan butter corresponding to coconut butter within the candy potato topping for an additional layer of taste.
Swap out the candy potatoes within the topping for different root greens like parsnips or turnips or strive making it with roasted butternut squash.
As a substitute of vegetable broth, use vegan mushroom broth or add a splash of white wine to the filling for an additional enhance of umami.
As a substitute of the Italian seasoning mix, use freshly minced herbs like thyme, rosemary, and oregano for a extra aromatic filling.
Add a pinch of nutmeg to the candy potato topping for a refined sweetness.
Extra Tasty Concepts
In the event you love this vegan-friendly Candy Potato Shepherd’s Pie, be sure you take a look at these different scrumptious recipes:
Recipe
Servings: 6 servings
Energy: 294kcal
Components
Candy potato topping:
- 2 lbs candy potatoes peeled and diced
- ¼ cup vegan butter
- 2 tablespoons plain almond milk
- Contemporary thyme for garnish non-compulsory
Filling:
- 2 tablespoons olive oil
- 1 onion diced
- 1 stalk celery diced
- 3 massive carrots diced
- 8 oz child bella mushrooms quartered
- 3 cloves garlic minced
- 2 tablespoons flour
- 1 teaspoon italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 can lentils rinsed and drained
- 1 cup frozen peas
Directions
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Place candy potatoes in a big pot, fill with water till all potatoes are utterly submerged.
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Then convey to a boil and cook dinner for 10-Quarter-hour, or till potatoes are tender
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Drain potatoes, mash with the vegan butter and almond milk; put aside
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In the meantime, in a big skillet over medium warmth, add the oil, onion, celery, carrots and cook dinner, stirring regularly till the onion is translucent and veggies have began to melt, about 5 minutes
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Add the mushrooms and cook dinner till many of the liquid has evaporated, an extra 5-6 minutes
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Add the garlic and cook dinner for one minute, then sprinkle the flour, italian seasoning, smoked paprika, thyme, salt and pepper and stir to coat
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Slowly add the veggie broth, stirring effectively, adopted by the soy sauce and produce to a simmer
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Add the lentil and peas and proceed to simmer till the sauce has thickened barely, about 5 minutes
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Switch the combination to a greased 9×13 baking dish
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Rigorously unfold the candy potatoes over the filling, then bake in preheated oven for 40-50 minutes, till the filling is bubbly and the potatoes have crisped a bit
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Garnish with contemporary thyme if desired
Diet
Energy: 294kcalCarbohydrates: 44gProtein: 6gFats: 11gSaturated Fats: 2gPolyunsaturated Fats: 2gMonounsaturated Fats: 6gTrans Fats: 0.04gSodium: 852mgPotassium: 894mgFiber: 8gSugar: 11gVitamin A: 27357IUVitamin C: 17mgCalcium: 90mgIron: 2mg
