High Protein Vegan Shepherd’s Pie

Directions

• Begin by chopping celery, carrots, onion, mince garlic and keep aside. Thoroughly rinse brown lentils, drain water and keep aside.
• In another bowl, add 1 cup of dry TVP, about 2 cups of hot water and 1 tsp vegan beef bouillon. Mix and keep aside.
• Peel and dice 5 medium size potatoes in small cubes. Toss in a large sauce pan with boiling hot water. Cook till soft. Once potatoes are soft, Drain water and keep aside.
• In a large sauce pan, add 1 tsp extra virgin olive oil and diced onions. Sauté for about 5 minutes or till lightly brown. After 5 minutes, add minced garlic, sauté for another 30-60 seconds. Then Add all the dry spices, and sauté for another 30 seconds.
• Add tomato paste, canned tomatoes, rinsed lentils and vegan beef broth mixed in hot water. Stir everything. Cover the lid and cook on low/medium heat for about 20 minutes. Make sure to Stir Occasionally.
• While lentils are cooking, In a high speed blender, toss 50g soaked cashews, 3 tbsp nutritional yeast, salt and 200 ml unsweetened soy milk. Blend till smooth and keep aside.
• Once potatoes are cooked, transfer to a large bowl, Add salt and 1.5 tsp garlic powder. Pour blended cashew milk, pour on top of potatoes and Mash potatoes till smooth. Taste test, adjust salt or garlic powder. Keep aside.
• After 20 minutes, Drain TVP in a fine mesh strainer, squeeze out all excess water and add TVP to lentil saucepan. Stir and cook for another 10 minutes with lid closed.
• Pre-heat oven at 375F. After 10 minutes, remove lid and make sure water is evaporated from lentils and TVP mixture. Then transfer lentils/TVP to 9×13 baking dish. Smooth out the top with a spatula. Then for top layer, add mashed potatoes, spread evenly and smooth it out with a spatula. Gently run fork on top of the potatoes to create some lines. Lightly spray with Avo oil. Add cracked black pepper (optional) and transfer to the oven to bake for 20 minutes at 375F.
• After 20 minutes, change oven setting to broil and broil for additional 10 minutes to get slight browning on top.
• If not making cashew sour cream- skip to Step 12. While pie is baking, Feel free to make cashew sour cream by tossing all the ingredients in a high speed blender, blend till smooth. Taste test and adjust everything. Transfer to a glass jar or a container and keep aside or refrigerate.
• Remove from the oven. Let cool and add chopped parsley on top. Equally cut the pieces. Transfer a piece to a plate, Add a tablespoon of cashew sour cream on top if you wish and enjoy! Watch my linked YouTube video to see how I made this dish step by step.