As you might know by now, we are big on comfort foods! So this classic shepherd's pie recipe that's healthy, hearthy, and filling is surely up there. Traditionally, a shepherd's pie, cottage pie, or hachis Parmentier is a ground meat pie with a crust or topping of mashed potato of English origin. A really good shepherd’s pie recipe should always start with a soffrito – that is, onion, garlic, carrots and celery sautéed on a lowish heat until sweet. It’s the secret to a great flavour base that’s a technique used widely by many cuisines. This well-known recipe has many variations and we're here to whip you the tastiest vegan version there is! Cooked in a hearty sauce made with Dibble Sour Cream, leaving your plate with a thick and creamy deliciousness and a crispy potato crust top. Truly a match made in heaven that you’ll make it over and over again!
Prep Time 30 minutes
Cook Time 20 minutes
Mashed Potato Topping
8 large potatoes, peeled
1/2 cup dairy-free milk
1 tsp garlic powder
2 Tbsp olive oil
375 g flat brown mushrooms, diced
1 large carrot, diced
1 celery stalk, diced
1 medium brown onion, diced
3 Tbsp Dibble Sour Cream
Preheat oven to 200°C.
Mashed Potatoes Topping
In a large pot on high heat, boil water and add the potatoes. Boil for 20-25 minutes or until the center is tender.
Drain the potatoes and place them into a mixing bowl.
With a masher, thoroughly mash the potatoes.
Add in the milk, garlic powder, 3 Tbsp dairy-free butter, 1 tsp salt, 1/2 tsp pepper and thoroughly mix together. Set aside.
In a medium pan on medium heat, add the olive oil, 1/2 the mushrooms and cook for 5 minutes or until brown. Set aside in a mixing bowl. Add in the 2nd half of the mushrooms and cook for 5 minutes or until brown. Add to the first batch of mushrooms.
Add another Tbsp of olive oil to the pan and add the carrots, celery, onions and cook for 3 minutes or until brown.
Add the mushrooms back in and cook for 2 minutes.
Add in the lentils, parsley, thyme, rosemary 1 tsp of salt, 1/2 tsp of black pepper and cook for 3 minutes.
Add in the vegetable stock, bring to boil and reduce to a simmer.
Add in Dibble Sour Cream and gently stir through. Cook for 3 minutes.
Evenly spread the filling to the base of a baking dish.
Evenly spread the mashed potato topping to the baking dish.
Using the back of a fork, fluff the mashed potatoes to form textured peaks.
Add 1/2 tsp of dairy-free butter to sporadically to the top of the mashed potato topping.
Bake in the oven for 20 minutes or until golden brown.