This Vegan Shepherd’s Pie will be the beautiful centre piece of any table! Loaded with a flavourful lentil filling and a buttery mashed potato topping, it’s a definite crowd pleaser!
Back in January I was introduced to the One Meal a Day for the Planet (OMD) brand . The simple and effective concept that switching to even just one plant-based meal a day for the planet would be enormously beneficial. I really loved the concept so much because finally there was, a simple and straightforward message that showed the emissions saved translating to literally miles driven, gallons of water saved and acres of forest you would save by your choices. You know when people say they can’t make a difference alone? They truly can – and OMD lets you know how. So it was really an honour when the team reached out to me to share their new book with you. As you guys know, I only only share things that align 100% with JITK. Spoiler alert: this truly did.
Last week, I made this “King’s Shepherd’s Pie” from Suzy Amis Cameron’s brand new OMD : The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet. In fact, I made it, tried it, then made it again for the Facebook Live that I did sharing this recipe . Well, after the Live my family wanted to take a bite. As I shared immediately with the OMD team, my dad went for a bite. Then another. Then after about a 4th forkful went for a bowl. My brother came over right after and did almost the same identical thing. Mom went straight for a plate after seeing this.
NEEDLESS to say – this vegan Shepherd’s Pie was SUCH a loved dish. The layers of flavour in the lentil vegetable filling, topped with a vegan buttery mashed potato mix and baked to a beautiful, slightly crisp perfection. When I saw what was left from our “casual taste test” I knew that this new book by OMD with 50+ recipes would immediately be a hit (and a great holiday gift!). Anyone, whether plant based or not, will truly enjoy the dishes from this book, eat and laugh and chat together, while making such a difference. It’s such a beautiful concept that I had to share it with you guys.
The OMD book has JUST been released (October 23rd) and you can purchase it now ! I promise friends, there are so many more straight forward, easy and delicious recipes for you to get in this book! Plus, it’s even more than just a normal cookbook because there are several chapters explaining the health and environmental benefits all to you. The concept, the why, the how and everything in between. Be sure to check it out and enjoy!!
Ingredients
- 6 Yukon Gold potatoes , peeled and quartered
- 1 cup rice milk
- 4 tablespoons 1/2 stick vegan buttery spread
- 1 teaspoon garlic powder
- 3 carrots , halved lengthwise and cut into thinly sliced half- moons
- 3 celery ribs , thinly sliced
- 1/2 yellow onion , chopped
- 1 cup frozen corn
- 1 cup frozen peas
- 2 garlic cloves , minced
- 2 teaspoons dried thyme
- 2 bay leaves
- 3 cups cooked brown lentils
- 2 teaspoons salt
- Dash of paprika , optional
- 1 tablespoon chopped fresh parsley , optional
Instructions
- Preheat the oven to 375°F. Coat a 13 x 9-inch baking dish with oil.
- Place the potatoes in a medium pot, add cold water to cover, and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are fork-tender, 20 minutes.
- Meanwhile, combine the milk, 2 tablespoons of the buttery spread, and the garlic powder in a small pot and heat over low heat.
- In a large skillet, melt the remaining 2 tablespoons buttery spread over medium heat. Add the carrots, celery, onion, corn, peas, garlic, thyme, bay leaves, lentils, and 1 teaspoon of the salt.
- Cook, stirring occasionally, until the vegetables begin to soften, 10 to 15 minutes. Remove and discard the bay leaves.
- When the potatoes are done cooking, drain them and return them to the pot. Allow the steam to dissipate, 2 to 3 minutes. Add the warm milk mixture and the remaining 1 teaspoon salt. Mash with a potato masher until smooth.
- Spread the vegetable mixture evenly over the bottom of the baking dish. Top with the mashed potatoes, using a spoon to spread them evenly. Sprinkle the potatoes with the paprika, if desired.
- Bake until the potatoes begin to brown, 25 minutes. Garnish with parsley and serve.
Notes
King’s Shepherd’s Pie
Ingredients
- 6 Yukon Gold potatoes peeled and quartered
- 1 cup rice milk
- 4 tablespoons 1/2 stick vegan buttery spread
- 1 teaspoon garlic powder
- 3 carrots halved lengthwise and cut into thinly sliced half- moons
- 3 celery ribs thinly sliced
- 1/2 yellow onion chopped
- 1 cup frozen corn
- 1 cup frozen peas
- 2 garlic cloves minced
- 2 teaspoons dried thyme
- 2 bay leaves
- 3 cups cooked brown lentils
- 2 teaspoons salt
- Dash of paprika optional
- 1 tablespoon chopped fresh parsley optional
Instructions
- Preheat the oven to 375°F. Coat a 13 x 9-inch baking dish with oil.
- Place the potatoes in a medium pot, add cold water to cover, and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are fork-tender, 20 minutes.
- Meanwhile, combine the milk, 2 tablespoons of the buttery spread, and the garlic powder in a small pot and heat over low heat.
- In a large skillet, melt the remaining 2 tablespoons buttery spread over medium heat. Add the carrots, celery, onion, corn, peas, garlic, thyme, bay leaves, lentils, and 1 teaspoon of the salt.
- Cook, stirring occasionally, until the vegetables begin to soften, 10 to 15 minutes. Remove and discard the bay leaves.
- When the potatoes are done cooking, drain them and return them to the pot. Allow the steam to dissipate, 2 to 3 minutes. Add the warm milk mixture and the remaining 1 teaspoon salt. Mash with a potato masher until smooth.
- Spread the vegetable mixture evenly over the bottom of the baking dish. Top with the mashed potatoes, using a spoon to spread them evenly. Sprinkle the potatoes with the paprika, if desired.
- Bake until the potatoes begin to brown, 25 minutes. Garnish with parsley and serve.
Notes
Nutrition
King’s Shepherd’s Pie https://jessicainthekitchen.com/kings-shepherds-pie/ October 26, 2018
This One Pot Red Lentil Chili takes only ten minutes of prep! It makes an absolutely delicious vegan chili and it incredibly easy to whip up for you and your family!
Whether you want to get a jump on meal prep for the week, want to stay warm during cool days, or you’re a chili fan like me, you are really going to love this recipe. This Red Lentil Chili was inspired by my Vegan Crockpot Chili but with a quick cooking twist! It’s the fastest chili I’ve ever made and also one of the best.
Between the thick, hearty texture and abundance of veggies, it’s the most satisfying meals I’ve had in a long time. The flavors are incredibly well developed in just half an hour of being on the stove, but it gets even better the next day. It’s hard to believe it cooks up so quickly! What tastes like a full day’s worth of work and simmering only takes a matter of minutes.
Why You’ll Love This Vegan Chili
Follow this basic blueprint and you too can have an incredibly filling meal that’s complex and boldly seasoned, not to mention beautiful enough to grace your Instagram feed. Oh, and if you’re thinking of skipping the toppings, trust me don’t! Some noteworthy assets include:
- Made for meal prep – One batch makes 8 hearty servings, so you’ll be set for a week! It keeps perfectly in either the fridge or freezer too; scroll down for those details.
- One Pot – Cleanup is a breeze when you only have a single dish to wash!
- Filled with protein and fiber – This is one nutritional dynamo. We’re talking about 11 grams of plant protein and 13 grams of fiber, all for less than 200 calories! That’s better than most energy bars on the market these days, plus it’s all from real, whole foods.
- Great for game day – No one can resist the universe appeal of this hot, comforting meal. Make it into a real party and set out a topping bar for friends and family to customize their bowls to taste.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Red lentils – Lentils are the fastest cooking legumes around, so you never need to soak or pre-cook them.
- Vegetable broth – Chose a low sodium variety to keep your salt levels in check.
- Diced tomatoes – If using canned tomatoes, don’t drain them! Add all that liquid in.
- Red onion
- Black beans
- Red and green bell peppers – You can use any color you like, including yellow and orange, or just one to make it simpler.
- Corn – This can be fresh, canned, or frozen.
- Chili pepper – Chose carefully based on your spice tolerance, whether that’s a mild jalapeno, punchy habanero, or scorching ghost chili.
- Chili powder
- Cayenne pepper
- Sea salt
- Black pepper
- Oregano
- Garlic
- Carrot – If using prepared shredded carrots, you’ll need roughly 1/3 cup.
- Lime
How to Make One Pot Red Lentil Chili
In the large stockpot over medium high heat, add in all the ingredients. Stir well to combine.
Bring to a boil, and then lower to a simmer. Cover slightly and let the chili cook down. Stir periodically to ensure that the lentil don’t stick to the bottom. Allow to cook until the red lentils are fully tender, and the stew thickens.
Remove from the stove. Squeeze in the lime juice and stir to combine. Let it cool slightly before serving. Top with your favorite garnishes and enjoy!
Why Are My Lentils Still Firm After Simmering?
If you’ve followed the timing suggestions closely but your lentils are still tough, don’t panic! It’s a very common issue that can result from several possible factors and is an easy fix no matter what.
Your tomatoes might have been particularly acidic, which slows the cooking process. In extreme cases, you can add a tiny (TINY!) pinch of baking soda to help break down the cell walls faster, but if you can spare the time, just keep simmering for 15 to 30 minutes.
Your lentils might have been old, which means they’re drier and tougher on the outside than normal. Just be patient and keep simmering for an additional 15 to 30 minutes.
If you used any lentils other than red lentils, they simply take longer to cook. Green, brown, and black lentils are all fine substitutions. Just bear in mind that they might need anywhere from 10 to 40 minutes longer to reach the same degree of doneness.
Tips for Success
- Ready-made vegan Greek yogurt or sour cream is a great garnish to cut through the heat of the chilies. You can also make a cashew sour cream recipe to go on top.
- For those that are heat-sensitive or cooking for picky kids, it’s easy to dial back the spice. If you want to make a milder version, either de-seed the pepper or omit it entirely. You can also take out the cayenne pepper.
What to Serve With Red Lentil Chili
The toppings are what really make this entrée an unforgettable meal!
Don’t skimp on my favorites:
- Vegan cheese
- Diced avocado
- Vegan Greek yogurt or sour cream
- Parsley or scallions
- Hot sauce or crushed red pepper flakes
Pair it with a hearty side dish for seriously monstrous appetites:
- Cornbread
- Biscuits
- Tortilla chips
- Crackers
- Rice
How to Store Leftovers
This chili lasts in the fridge up to 10 days. Let it cool completely before packing it in an airtight container and store in the fridge until needed. Reheat in the microwave at full power for 1 to 2 minutes, stirring as needed, until hot all the way though.
Can I Freeze Lentil Chili?
You can also easily freeze this chili instead for up to 6 months! Simply let it thaw in the fridge overnight when needed the next day. In that case, reheat according to the instructions above. If reheating directly from the freezer, microwave for 3 to 4 minutes, stirring periodically, until hot all the way through.
More Vegan Chili Recipes
- Vegan Pumpkin Chili
- Vegan Chili (Slow Cooker)
- Vegan Sweet Potato and Black Bean Quinoa Chili
- Vegan Chili Cornbread Casserole
Ingredients
- 1 cup dry lentils
- 840 ml vegetable broth , (3 ½ cups)
- 400 g diced tomatoes , (14 ounces ), do not drain if using canned
- 1 red onion
- 15 oz. can black beans
- ¼ cup chopped red bell pepper , about ½ bell pepper
- ¼ cup chopped green bell pepper , about ½ bell pepper
- 123 g corn , (½ cup)
- ½ small chili pepper* , finely diced
- 1 tablespoon chili powder
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 3 cloves garlic , minced
- 1 shredded carrot , (101.49g)
- juice of 1 lime
For Garnish
- For garnish: vegan cheese , vegan greek yogurt, parsley,
Instructions
- In the large stockpot over medium high heat, add in all the ingredients and stir completely to combine.
- Bring to a boil, and then lower to a simmer. Cover slightly, and let the chili cook down for 25-30 minutes. Stir every now and then to ensure that the lentil don’t stick to the bottom. Allow to cook until the red lentils are cooked completely and begins to thicken.
- Remove from the stove, and squeeze in the juice of lime, stirring to thoroughly combine. Let it cool slightly before serving. Top with your favourite garnishes, and enjoy! I love adding some avocado on top!
