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Vegan Shepherd’s Pie (Naturally Gluten Free!)

In honor of Rita’s English heritage and meatless Monday (…er, Tuesday now! I’m a bit behind on my posts this week *embarrassed*), we bring to you the Vegan Shepherd’s Pie! The best part of this recipe is that is naturally gluten free. It’s also a great “throw-together” meal for those busy weekday dinners. You can throw in some soy “hamburger” if you need that meaty texture but it tastes great even without! Enjoy!

Ingredients:

  • 1 ¼ cups lentils or peas
  • ½ cup diced carrots
  • 1 onion, finely chopped
  • 1 Tbsp red wine vinegar
  • 1 can tomato puree (about 10 oz)
  • gluten free mixed herbs
  • 5-6 large potatoes
  • 3 Tbsp milk of choice (we like coconut)
  • ⅓ cup EarthBalance Soy Free (or butter if dairy is allowed)
  • salt & pepper, to taste

Method:

  1. Preheat oven to 325 °F.
  2. Peel potatoes. Place in a separate pot of boiling water and boil until the potatoes are soft.
  3. Drain potatoes and replace them back in the pan. Mash until there are no lumps Mix in milk, EarthBalance Soy-Free, and herbs. Set aside.
  4. Add the red wine vinegar and more herbs to the lentil mixture. Combine and pour the mixture into an ovenproof dish (or go all out and put it in a gluten free pie crust)
  5. Carefully and evenly spoon the mashed potato mixture over the lentil mixture.
  6. Bake in preheated 325 °F for 35-40 minutes or until the top of the potatoes has browned.
  7. Remove from oven and sprinkle with salt & pepper to taste.
  8. Serve with a good English Cider & Enjoy!

Shepherd's PieSheperd’s Pie photo © Ansy Dupiton

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One comment on “Vegan Shepherd’s Pie (Naturally Gluten Free!)

  1. Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
    -Cindy

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