This hearty vegan shepherd’s pie is made with a base of savory lentils simmered up with a touch of whiskey and topped off with a crust of creamy garlic mashed potatoes.

Are you excited to see that I’ve posted a big old savory pie today, on March 14th? Do you know what this means? If you do, I’m sending a big old virtual fist bump to you, my nerdy friend. Happy Pi Day!

I got so excited when I came up with this idea, because, you see, not only is a vegan shepherd’s pie perfect for Pi day, it’s also Irish-esque…I think. Irish enough for my own personal Saint Patty’s day celebration. I’m just about 12.5% Irish, so it doesn’t take much.

I used one of my favorite meat swaps for the base of this pie: lentils. My secret to getting the lentils nice and savory, is whiskey. Quite Irish. I’m always amazed at how much flavor I get when I booze up my food, especially when that booze is something I don’t find the least bit drinkable. I’m not much of a drinker at all, and whiskey in particular I find totally unpalatable in liquid form. But get rid of that alcohol and what’s left is a rich, woodsy flavor that’s perfect for seasoning up a big old sloppy casserole.

5 from 4 votes Print Whiskey Lentil Vegan Shepherd's Pie This hearty vegan shepherd's pie is made with a base of savory lentils simmered up with a touch of whiskey and topped off with a crust of creamy garlic mashed potatoes. Prep Time 15 minutes Cook Time 1 hour Total Time 1 hour 15 minutes Servings 6 Calories 344 kcal Author Alissa Ingredients For the Lentil Base 1 tbsp. olive oil

1 small onion, diced

1 leek, white and light green parts only, cleaned and chopped

2 medium carrots, chopped

2 garlic cloves, minced

1/2 cup vegan whiskey

1 tbsp. fresh thyme leaves, or 1 tsp. dried

2 1/2 cups vegetable broth

1 cup dried green lentils

1 tbsp. vegan worchestershire sauce

1/2 tsp. liquid smoke

1/2 cup frozen peas, thawed

salt and pepper to taste For the Garlic Mashed potatoes 1 1/2 lbs. potatoes, peeled and cut into 1-2 inch chunks

1/2 cup unflavored non-dairy milk

3 garlic cloves, minced

1 tbsp. olive oil

salt and pepper to taste Instructions Make the Lentil Base Coat the bottom of a medium saucepan with olive oil and place over medium heat. When oil is hot, add onion, leek, carrots and garlic. Sauté until onions are softened, about 5 minutes. Add whiskey and thyme and bring to a simmer. Allow to cook until most of whisky has evaporated, about 3 minutes. Add vegetable broth and lentils. Raise heat and bring back to a simmer. Lower heat and cover. Allow to simmer until lentils are tender but not mushy, about 25-30 minutes. Remove from heat and drain any excess liquid when done cooking. Stir in worchestershire sauce, liquid smoke and peas. Season with salt and pepper to taste. Make the Mashed Potatoes While lentils simmer, place potatoes into a large pot and cover with water. Place over high heat and bring to a boil. Lower heat and allow to cook at a low boil until potatoes are tender, about 20 minutes. Remove from heat and drain into a colander. Return potatoes to pot and mash with a potato masher. Stir in milk, garlic and olive oil. Season with salt and pepper to taste. Make the Shepherd's Pie Preheat oven to 400º. Transfer lentil mixture to an 8 inch by 8 inch baking dish. Gently press down into a uniform layer with a spoon or spatula. Top with mashed potatoes, smoothing out, all the way to the edges to create a seal. Bake until brown spots form on top, about 30 minutes. Remove from oven and allow to sit for 10 minutes before serving. Recipe Notes This dish firms up as it sits, so it'll be a soft casserole straight from the oven, and a very sliceable pie after a few hours in the fridge. Nutrition Facts Whiskey Lentil Vegan Shepherd's Pie Amount Per Serving Calories 344 Calories from Fat 56 % Daily Value* Fat 6.2g 10% Saturated Fat 1g 5% Sodium 780mg 33% Potassium 1015mg 29% Carbohydrates 47.4g 16% Fiber 14.6g 58% Sugar 6.3g 7% Protein 14.3g 29% Calcium 60mg 6% Iron 4.5mg 25% * Percent Daily Values are based on a 2000 calorie diet.

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