Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie

easy 35 minutes

with mashed sweet potatoes, lentils, TVP and corn

Ingredients

  • Sweet Potato(es)
  • Green Lentils
  • Textured Vegetable Protein
  • Carrot(s)
  • Yellow Onion(s)
  • Celery
  • White Medium Mushroom
  • Corn Kernels
  • Steak Spices
  • Soy Sauce

Necessary elements

vegetable peeler, pot, potato masher, pan, baking dish

Step 1 image

1. Some children may be tasting textured vegetable protein for the first time. If they ask questions about it, you can explain that it is, in fact, soy protein, and that it can be a perfect substitute for ground meat.

Step 2 image

2. Preheat the oven to 375°F. Bring a pot of water to a boil. Peel and dice the sweet potatoes. Finely chop the carrot, onion, celery and mushrooms. Add 1/2 cup of water to the textured vegetable protein to rehydrate. Drain the lentils and corn.

Step 3 image

3. Add the sweet potato cubes to the boiling water. Cook for 12-15 minutes until tender then drain. Mash with some butter, milk, or some plant milk. Season to taste and keep warm.

Step 4 image

4. Meanwhile, heat a drizzle of oil in a pan over medium heat. Add the carrot, onion, celery, mushrooms, lentils, textured vegetable protein , soy sauce and steak spice mix to taste. Season with salt and pepper. Cook for about 5-6 minutes.

Step 5 image

5. Add the vegetable mix to a baking dish. Cover with the corn and mashed sweet potatoes. Cook in the oven for 15 minutes then serve. Bon appetit!