King's Shepherd's Pie

  • Total Time: 1 hour 30 minutes
  • Prep Time: 30 minutes
  • Yield: 8 servings

Ingredients

  • 6 medium-size 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 in thinly sliced half-moons 
  • 3 celery ribs, thinly sliced 
  • ½ 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 
  • 1 Tablespoon chopped fresh parsley (optional) 
  • Dash of paprika (optional) 

Directions

  1. Preheat oven to 375°F. Coat a 13x9-in baking dish with oil. 
  2. Place potatoes in a medium-sized pot, add cold water to cover, and bring to a boil. 
  3. Reduce heat to medium-low and simmer until potatoes are fork-tender, about 20 minutes. 
  4. Meanwhile, combine milk, 2 Tablespoons of buttery spread, and garlic powder in a small pot and place over low heat. 
  5. In a large skillet, melt remaining 2 Tablespoons buttery spread over medium heat. Add carrots, celery, onion, corn, peas, garlic, thyme, bay leaves, lentils, and 1 teaspoon of the salt.
  6. Cook, stirring occasionally, until vegetables begin to soften, 10 to 15 minutes. Remove and discard the bay leaves.
  7. When potatoes are cooked, drain and return them to the pot. Allow the steam to dissipate, 2 to 3 minutes.
  8. Add the warm-milk mixture and the remaining 1 teaspoon salt. Mash with a potato masher until smooth.
  9. Spread vegetable mixture evenly over bottom of baking dish. Top with mashed potatoes, using a spoon to spread them evenly. Sprinkle potatoes with paprika, if desired.
  10. Bake until potatoes begin to brown, about 25 minutes. Garnish with parsley, if using, and serve. 

Note

Jeff King is CEO of MUSE School Global, and the OMD (One Meal a Day) slogan was his brainchild. One of Jeff’s favorite school lunches is our King’s Shepherd’s Pie, so it seemed only fitting to name this plant-based version after him. 

NOTE: Swapping out 4 Tablespoons of butter and 1¼ pounds of beef, you save about 19 miles of driving, 755 square feet of land, and 939 gallons of water. 

Per Serving: 295 calories; 2g fat (0.5g saturated fat); 60g carbohydrates; 11g fiber; 12g protein; 0mg cholesterol; 880mg sodium 

 

ABOUT THE CHEF 

Robin

Robin Swallow, Head Chef at MUSE School, has been cooking plant-based food for over 30 years. In 1995, she and her husband bought Manna Restaurant, one of Europe’s oldest vegetarian and now vegan restaurants. When she returned to California in 2014, she was asked to become Follow Your Heart’s executive chef and develop plant-based recipes to help them transition into becoming a vegan restaurant. She loves helping people get excited about vegan meals and showing them how easy and tasty it is to enjoy plant-based meals. 

  • Total Time: 1 hour 30 minutes
  • Prep Time: 30 minutes
  • Yield: 8 servings
  • Ingredients:
    • 6 medium-size 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 in thinly sliced half-moons 
    • 3 celery ribs, thinly sliced 
    • ½ 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 
    • 1 Tablespoon chopped fresh parsley (optional) 
    • Dash of paprika (optional) 
  • Directions:
    1. Preheat oven to 375°F. Coat a 13x9-in baking dish with oil. 
    2. Place potatoes in a medium-sized pot, add cold water to cover, and bring to a boil. 
    3. Reduce heat to medium-low and simmer until potatoes are fork-tender, about 20 minutes. 
    4. Meanwhile, combine milk, 2 Tablespoons of buttery spread, and garlic powder in a small pot and place over low heat. 
    5. In a large skillet, melt remaining 2 Tablespoons buttery spread over medium heat. Add carrots, celery, onion, corn, peas, garlic, thyme, bay leaves, lentils, and 1 teaspoon of the salt.
    6. Cook, stirring occasionally, until vegetables begin to soften, 10 to 15 minutes. Remove and discard the bay leaves.
    7. When potatoes are cooked, drain and return them to the pot. Allow the steam to dissipate, 2 to 3 minutes.
    8. Add the warm-milk mixture and the remaining 1 teaspoon salt. Mash with a potato masher until smooth.
    9. Spread vegetable mixture evenly over bottom of baking dish. Top with mashed potatoes, using a spoon to spread them evenly. Sprinkle potatoes with paprika, if desired.
    10. Bake until potatoes begin to brown, about 25 minutes. Garnish with parsley, if using, and serve. 
  • Note:

    Jeff King is CEO of MUSE School Global, and the OMD (One Meal a Day) slogan was his brainchild. One of Jeff’s favorite school lunches is our King’s Shepherd’s Pie, so it seemed only fitting to name this plant-based version after him. 

    NOTE: Swapping out 4 Tablespoons of butter and 1¼ pounds of beef, you save about 19 miles of driving, 755 square feet of land, and 939 gallons of water. 

    Per Serving: 295 calories; 2g fat (0.5g saturated fat); 60g carbohydrates; 11g fiber; 12g protein; 0mg cholesterol; 880mg sodium 

     

    ABOUT THE CHEF 

    Robin

    Robin Swallow, Head Chef at MUSE School, has been cooking plant-based food for over 30 years. In 1995, she and her husband bought Manna Restaurant, one of Europe’s oldest vegetarian and now vegan restaurants. When she returned to California in 2014, she was asked to become Follow Your Heart’s executive chef and develop plant-based recipes to help them transition into becoming a vegan restaurant. She loves helping people get excited about vegan meals and showing them how easy and tasty it is to enjoy plant-based meals. 

 

 

 

 

 

 

 

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