Ingredients
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2 cups Tad’s Dad’s Chili (vegan)
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1 ½ cups cooked lentils (green or brown)
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1 cup frozen peas
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1 cup diced carrots
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1 small onion, diced
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1 tablespoon olive oil
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½ teaspoon garlic powder
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½ teaspoon smoked paprika
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Salt and black pepper, to taste
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For the Mashed Potatoes:
4 medium potatoes, peeled and cubed
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¼ cup plant-based milk
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2 tablespoons vegan butter
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½ teaspoon garlic powder
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Salt and black pepper, to taste
Directions
Prepare the Mashed Potatoes
– Bring a large pot of salted water to a boil.
– Add cubed potatoes and cook for 12–15 minutes, until fork-tender.
– Drain and mash with plant-based milk, vegan butter, garlic powder, salt, and black pepper until smooth. Set aside.
Cook the Chili Lentil Filling
– Heat olive oil in a large skillet over medium heat.
– Sauté onions and carrots for 5 minutes, until softened.
– Stir in lentils, Tad’s Dad’s Chili, peas, garlic powder, smoked paprika, salt, and black pepper.
– Simmer for 5 minutes, allowing the flavors to blend.
Assemble the Shepherd’s Pie
– Preheat oven to 375°F (190°C).
– Spread the chili lentil filling evenly in a baking dish.
– Spoon the mashed potatoes over the top, spreading evenly with a spatula.
Bake Until Golden
– Bake for 20 minutes, until the top is lightly golden.
– For extra crispiness, broil for 2 minutes at the end.
Serve & Enjoy
– Let cool for 5 minutes before serving.
– Garnish with fresh parsley and dig into this hearty, plant-based comfort food!
Recipe Note
This Chili Lentil Shepherd’s Pie is rich, filling, and packed with flavor! Try adding mushrooms, corn, or a sprinkle of nutritional yeast for extra depth.
