Farm Pie (Sheperd's pie)
Ingredients
- 1 Carrot large, chopped
- 2 Celert sticks, chopped
- 8 oz Mushrooms, chopped
- half Onion, chopped
- 2 cloves Garlic, minced
- 1/2 cup Lentils, cooked to package directions
- 1/4 cup Peas, frozen
- 1 tsp Dijon mustard
- 2 tsp Thyme
- 1 tbsp Vegam Worcestershire Ralphs brand is in vegan!
- 2 tbsp Tomato paste
- 2 tbsp flour
- 1 cup Veggie broth
Protein mashed potatoes
- 5-6 small Red potatoes
- 1/2 block Soft or medium tofu
- 2 tbsp Vegan butter
- 1/4 cup Diary free milk (can add more as needed)
Instructions
Mashed Potatoes
- cut potatoes in large cubes with skin and boil until fork tender, about 10 mins.
- Add potatoes, butter, diary free milk, tofu salt and pepper to food processor and blend (can also use potato masher or mixer) taste and add more butter, salt and pepper to taste.
Farm pie filling
- Add mushrooms and sauté for 5 mins, then add carrots, celery, onion and garlic and sauté 6 mins
- Now add your flour, tomato paste, Dijon mustard, Worcestershire, lentils and peas. Mix well to incorporate, now add your veggie broth. Let this simmer for 5ish minutes until sauce has thickened.
- Now add to a 8 x8 baking dish top with potatoes. add to oven at 375 for 15 mins or until bubbly! I like to bake it on a baking sheet to catch any liquid from baking!
Notes
Trust me on the potatoes and tofu! You cannot taste the tofu, and it gives the potatoes some extra protein!