Vegan Shepherds Pie (for the vegan or the frugal)



Certain countries tend to have minimal supplies available in which to live the lifestyles we're accustomed to. Other countries have more lifestyle options than we can imagine at an awfully inflated price. I've found myself experimenting in the kitchen with what was available to create meals that I love. This dish compensates between the two situations while igniting your tastebuds and satisfying your health and hunger. 


"Meat" Base

  • Lentils
  • Garlic [3-4 cloves diced]
  • Onion [diced]
  • Carrots [2 diced]
  • Leek [sliced thin]
  • Mushrooms [chopped]
  • Garam Masala
  • Cumin
  • Black Pepper
  • Sea Salt
  • Soy Sauce
  • Balsamic Vinegar 
  • Flour [any kind 2T]

The Mash Topping

  • Cauliflower [1 head chopped]
  • Garlic [2 cloves]
  • Yellow Plantain [half chopped]
  • White Potato [half chopped]
  • Coconut oil [3T or to preferred texture]
  • Salt & Pepper [to taste]

Saute coconut oil, lentils, half of your garlic, half an onion, carrots, garam masala, cumin, salt and pepper until browned-15 minutes or until you smell the Indian spices. Combine with twice as much water, water and port or vegetable broth. I used water for this pie because it's what I had on hand. Simmer on medium heat until liquid reduces 2/3 or 158 ml. 

In the meantime saute half onion, half garlic, mushrooms and leek for 5-8 minutes or when onion becomes clear. Deglaze with port, broth or water and simmer to a low reduction. Start steaming the cauliflower, plantain, garlic and potato. Pour lentil mix into the the saute. Add soy sauce and balsamic to taste (gives it the meaty taste). Mix and simmer until lentils are soft and liquid is absorbed. 

Mash the steamed vegetables with a bit of reserved liquid and coconut oil to a stiff texture. Less liquid prevents mushy or runny pie syndrome. When the lentil saute is ready fold in 2T of wheat flour, preventing mushy or runny pie syndrome. You can try almond or coconut flour as a substitute. Layer the lentil mix in your baking dish then layer the mash on top. Bake at 375 degrees fahrenheit or 190 celsius for approximately 20 minutes or until it smells really tasty. Remove from the oven and let the pie set for 15 minutes before serving. 

Makes 4-6 servings