Vegan Shepherd's Pie

To make vegan shepherd's pie, start by sautéing chopped sweet onion and garlic in olive oil. Add dried herbs and spices, then stir in tomato purée, tomato paste, and vegetable broth. Mix in cooked lentils and veggie ground round, then simmer until thick. For the topping, boil and mash potatoes with almond milk, vegan butter, and fresh thyme. Layer the lentil mixture in a baking dish, top with mashed potatoes, and bake at 400°F for 25 minutes, finishing with a quick broil for a golden crust.

If you don't have veggie ground round, you can substitute it with additional cooked lentils or chopped mushrooms for added texture. For the mashed potato topping, you can use coconut milk instead of almond milk, and if you prefer, you can replace vegan butter with olive oil or a dairy-free margarine. Fresh thyme can be swapped with dried thyme or omitted if unavailable.

Yes, you can store leftover vegan shepherd's pie in an airtight container in the refrigerator for up to 4 days. To reheat, simply place it in the oven at 350°F until warmed through, or microwave individual portions. You can also freeze the pie for up to 3 months; just make sure to cover it well to prevent freezer burn.

Vegan shepherd's pie is a great option for those following a plant-based diet, as it contains no animal products. It's also suitable for individuals who are lactose intolerant or looking to reduce their cholesterol intake. However, if you're gluten-sensitive, ensure that the veggie ground round and any other packaged ingredients are gluten-free.

Vegan shepherd's pie pairs wonderfully with steamed greens like broccoli or green beans, or a fresh side salad with a light vinaigrette. You can also serve it with roasted vegetables or a side of crusty whole-grain bread for a heartier meal.