Are you in want of a show-stopping vegan most important 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 easy sufficient to make for a weekday dinner however fancy sufficient to impress a crowd!
My traditional vegan shepherd’s pie has been a fan-favorite for the vacations for a few years. So I believed I’d introduce a enjoyable variation this season – Candy Potato Shepherd’s Pie!
For those who’re in search of a filling, cozy entree to take pleasure in on these cool fall evenings, you’ve got discovered the one! This vegan Candy Potato Shepherd’s Pie is an ideal mixture of recent, earthy greens and a wealthy and creamy candy potato topping.
Plus this shepherd’s pie may be prepped very quickly! Merely sauté the greens with just a few flavorful seasonings and blend them with a can of lentils. Then you possibly can rapidly 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 would not get significantly better than this!
Whether or not you make this as the main dish for a holiday gathering or a daily weeknight dinner, I promise will probably be successful each time.
Cook dinner the candy potatoes forward of time.
Boiling them can take as much as 20 minutes, so if it’s worthwhile to pace up the method you are able to do this half prematurely and have the potatoes prepared if you find yourself.
Regulate the spices and flavors.
For those who’re trying to change up the flavour of this shepherd’s pie, you possibly can 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 can also make a double batch and freeze the additional for later. To reheat, thaw and bake for 15-20 minutes at 350 levels Fahrenheit.
Get inventive with the toppings. To modify up the flavour and texture of the dish, you too can high 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 try this Mushroom & Cauliflower Shepherd’s Pie!)
For a spicier model, add some diced jalapenos or a sprinkle of crimson pepper flakes to the veggie combination for a kick of warmth.
Use a distinct sort of vegan butter comparable 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 attempt making it with roasted butternut squash.
As an alternative of vegetable broth, use vegan mushroom broth or add a touch of white wine to the filling for an additional enhance of umami.
As an alternative 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
For those who love this vegan-friendly Candy Potato Shepherd’s Pie, you’ll want to try these different scrumptious recipes:
Servings: 6 servings
Candy potato topping:
- 2 lbs candy potatoes peeled and diced
- ¼ cup vegan butter
- 2 tablespoons plain almond milk
- Recent thyme for garnish non-obligatory
- 2 tablespoons olive oil
- 1 onion diced
- 1 stalk celery diced
- 3 giant 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
Place candy potatoes in a big pot, fill with water till all potatoes are utterly submerged.
Then deliver to a boil and cook dinner for 10-Quarter-hour, or till potatoes are tender
Drain potatoes, mash with the vegan butter and almond milk; put aside
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
Add the mushrooms and cook dinner till a lot of the liquid has evaporated, an extra 5-6 minutes
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
Slowly add the veggie broth, stirring properly, adopted by the soy sauce and produce to a simmer
Add the lentil and peas and proceed to simmer till the sauce has thickened barely, about 5 minutes
Switch the combination to a greased 9×13 baking dish
Fastidiously 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
Garnish with recent thyme if desired
Energy: 294kcalCarbohydrates: 44gProtein: 6gFats: 11gSaturated Fats: 2gPolyunsaturated Fats: 2gMonounsaturated Fats: 6gTrans Fats: 0.04gSodium: 852mgPotassium: 894mgFiber: 8gSugar: 11gVitamin A: 27357IUVitamin C: 17mgCalcium: 90mgIron: 2mg