Are you in want of a show-stopping vegan foremost 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 might introduce a enjoyable variation this season – Candy Potato Shepherd’s Pie!
If you happen to’re on the lookout for a filling, cozy entree to get pleasure from on these cool fall evenings, you’ve got 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 might be prepped very quickly! Merely sauté the greens with just a few flavorful seasonings and blend them with a can of lentils. Then you may 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 does not get a lot better than this!
Whether or not you make this as the main dish for a holiday gathering or an everyday weeknight dinner, I promise will probably be a success each time.
Useful Ideas
Prepare dinner the candy potatoes forward of time.
Boiling them can take as much as 20 minutes, so if you want to pace up the method you are able to do this half upfront and have the potatoes prepared if you find yourself.
Alter the spices and flavors.
If you happen to’re seeking to change up the flavour of this shepherd’s pie, you may add experiment with your personal favourite herbs and spices like rosemary, nutmeg, oregano, or cumin.
Make a double batch.
This Vegan Candy Potato Shepherd’s Pie is excellent 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.
Simple Variations
Get artistic with the toppings. To modify up the flavour and texture of the dish, you can even 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 try this Mushroom & Cauliflower Shepherd’s Pie!)
For a spicier model, add some diced jalapenos or a sprinkle of purple pepper flakes to the veggie combination for a kick of warmth.
Use a special sort of vegan butter resembling 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 a substitute of vegetable broth, use vegan mushroom broth or add a touch 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 delicate sweetness.
Extra Tasty Concepts
If you happen to love this vegan-friendly Candy Potato Shepherd’s Pie, you should definitely try these different scrumptious recipes:
Recipe
Servings: 6 servings
Energy: 294kcal
Elements
Candy potato topping:
- 2 lbs candy potatoes peeled and diced
- ¼ cup vegan butter
- 2 tablespoons plain almond milk
- Contemporary thyme for garnish elective
Filling:
- 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
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 deliver 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 incessantly 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, a further 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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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
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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
