Name: Taco Shepherd's Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: British-Inspired
Ingredients: Mashed Potatoes; 3 lbs Yukon Gold potatoes, partially peeled and washed; 3–4 tbsp vegan butter; Sea salt and black pepper, to taste; Filling; 1 tbsp olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 tbsp tomato paste (optional); 1½ cups uncooked brown or green lentils, rinsed and drained; 4 cups vegetable stock (homemade or store-bought); 2 tsp fresh thyme (or 1 tsp dried thyme); 1 (10 oz) bag frozen mixed veggies (peas, carrots, green beans, corn); Sea salt and black pepper, to taste

Taco Shepherd’s Pie

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A hearty and satisfying plant-based dinner made with lentils, mixed veggies, and creamy mashed potatoes. Ready in just an hour and packed with comforting flavor.

Author: Emma
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6
Category: Dinner, Entrée, Main Course
Cuisine: British-Inspired, Irish-Inspired
Diet: Vegan

Ingredients

Mashed Potatoes

3 lbs Yukon Gold potatoes, partially peeled and washed

3–4 tbsp vegan butter

Sea salt and black pepper, to taste

Filling

1 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

2 tbsp tomato paste (optional)

1½ cups uncooked brown or green lentils, rinsed and drained

4 cups vegetable stock (homemade or store-bought)

2 tsp fresh thyme (or 1 tsp dried thyme)

1 (10 oz) bag frozen mixed veggies (peas, carrots, green beans, corn)

Sea salt and black pepper, to taste

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Instructions

Cook the potatoes: Cut large potatoes in half and place them in a pot of salted water. Bring to a low boil and cook 20–30 minutes, until fork-tender.

Mash the potatoes: Drain well and mash with vegan butter, salt, and pepper until smooth. Set aside.

Preheat oven: 425°F (218°C). Lightly grease a 2-quart or 9×13-inch baking dish.

Make the filling: In a large pan, heat olive oil over medium heat. Sauté onions and garlic until golden (about 5 minutes). Stir in tomato paste, lentils, vegetable stock, thyme, salt, and pepper. Bring to a simmer, cover, and cook 35–40 minutes, stirring occasionally, until lentils are tender.

Add veggies: During the last 10 minutes of cooking, add mixed vegetables. Cook uncovered until most liquid has evaporated.

(Optional) To thicken: Mix 2–3 tbsp mashed potatoes or whisk in 2 tbsp cornstarch slurry. Stir to combine.

Assemble: Spread lentil mixture into the prepared baking dish. Top evenly with mashed potatoes and smooth the surface with a spoon or fork.

Bake: Bake 10–15 minutes until the top is lightly browned.

Serve: Let cool 10 minutes before serving. Refrigerate leftovers for up to 4 days.

Notes

For a golden crust, broil for 2–3 minutes at the end.

Add red wine or tamari for a deeper umami flavor.

Substitute sweet potatoes for a twist on the classic topping.

This dish reheats beautifully and gets even more flavorful the next day.

Find it online: https://allcookedup.com/taco-shepherds-pie/