Why is the filling sauce too thick / too thin?

If it's too thick or too thin, the broth to flour ratio is probably out of whack. 3 cups of soup stock to 3 tablespoons of flour produces a consistency very close to thick gravy once simmered. And I always cook the flour with the mushrooms, onions and garlic mixture for at least a minute before stirring in the stock.

Can I top my shepherd's pie with gravy?

I like the way you think! Yes is the answer here. Try my vegan mushroom gravy recipe .

Why did it burn? Or why didn't the top brown at all?

That final 5 or so minutes in the oven when it's set to broil is crucial. Keep an eye on the shepherd's pie. There's a fine line between browned and carbon. And depending on the distance between the top of the oven and the casserole, it might be too far away to brown at all. I use the top rack - and I watch it the entire time. As soon as it starts to brown on top, I pull it out and serve it up.

Is this recipe gluten free?

No. Since the sauce is thickened with wheat flour it is not gluten free.

Vegan Shepherd's Pie

Description

I made my vegan shepherd’s pie to mimic the rustic, savory perfection of the original. Rich, oven baked comfort food.

Ingredients

Units Scale

Filling

1 tablespoon extra virgin olive oil
1 medium onion, diced
2 garlic cloves, minced
1/2 cup uncooked brown or green lentils,rinsed and drained
1 1/2 cups mushrooms, sliced
3 tablespoons flour
3 cups mushroom stock
1 teaspoon dried thyme
1 10–ounce bag frozen mixed vegetables (peas, carrots, green beans and corn)
2 tablespoons flat leaf parsley, chopped

Mashed Potatoes

2 1/2 pounds Yukon Gold potatoes
3 tablespoons vegan butter
2 tablespoons extra virgin olive oil
salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F. Grease an 8×8-inch baking dish – or other comparable sized baking dish.
Prep the potatoes. Peel and cut the potatoes and transfer them to a large pot filled with water. Bring the water to a boil – and boil the potatoes for 10-12 minutes, or until tender. Drain and transfer to a mixing bowl.
Mash the potatoes. Using a potato masher or a fork, mash the cooked potatoes until they are smooth and add vegan butter and extra virgin olive oil. Mix well – and season to taste with a little salt and pepper. Cover with a kitchen towel and set aside.
Prepare the filling. Meanwhile, in a large pan over medium-high heat, add 1 tablespoon olive oil, onions and garlic. Saute for 2-3 minutes, until onions are translucent. Then add mushrooms and saute for 3-5 minutes, until the water released by the mushrooms has evaporated.
Add flour, stock lentils and seasoning. Add flour and cook for 1 minute, stirring constantly. Then slowly add mushroom stock while stirring. Then add lentils and thyme. Season with salt and pepper and stir. Bring to a boil. Then lower heat to a simmer, cover and cook for 20 minutes.
Cook veggies. Add frozen veggies, cover and cook for an additional 10 minutes.
Assemble the shepherd’s pie. Place the baking dish on a baking sheet (this is to catch any overflow of gravy once it goes in the oven). Pour the lentil mixture into the baking dish and carefully top with mashed potatoes, one large spoonful at a time. Spread the mashed potatoes using a fork or spatula – and smooth it until you get an even layer.
Texturize the potato topping. This step is optional: run the tines of a fork over the mashed potatoes to create elevated lines (my mother used to do this – and I think it makes the finished pie look prettier).
Bake in the oven for 15 minutes (with the baking dish underneath).
Crisp the top. After baking, turn oven to broil and broil for 5 minutes to get a crispy, golden brown top (optional).
Garnish and serve. Top with chopped flat leaf parsley and serve.

Notes

Store leftovers covered in the refrigerator for up to 4 days – or freeze for up to 3 months.

Nutrition

Serving Size: 4 servings
Calories: 597
Sugar: 4.6g
Sodium: 841.9mg
Fat: 19.8g
Saturated Fat: 4.6g
Unsaturated Fat: 3.3g
Trans Fat: 0g
Carbohydrates: 90.4g
Fiber: 13.1g
Protein: 18.5g
Cholesterol: 0g