Gluten Free Veggie Shepherd’s Pie is a fantastic recipe to have at the ready this time of year, use whatever veggies and stock or soup you have on hand, and top with hearty mashed potatoes!
Last summer I signed up for a winter CSA at my local farmer’s market. With the promise of lovingly grown, picked and delivered fresh produce appearing at my door every Saturday, I had visions of being inspired by each week’s new offerings. At the time, I must have been feeling nostalgic or overly ambitious or otherwise seriously delusional, but now that root vegetables are piling up on my doorstep and loads of various spud varieties have taken over my entire kitchen counter, all I’m feeling is overwhelmed.
What to make? What to make??? This Gluten Free Veggie Shepherd’s Pie was a great way for me to make use of some of the many veggies in my kitchen.
Gluten Free Veggie Shepherd’s Pie Recipe
Ingredients
Mashed Potatoes:
- 1.5 lbs. red potatoes
- 2 lbs. white potatoes
- 3 Tbs. butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- salt & pepper, to taste
- ¼ tsp. – ½ tsp. garlic salt, to taste
- 2 eggs (or use 1/2 cup plain coconut or almond yogurt OR dairy or soy sour cream)
- milk (dairy buttermilk or non-dairy milk of choice)
Filling:
- 1/2 lb. dried lentils (approximately 2 cups, cooked)
- 1 cup vegetable soup or stock (I used Imagine® Foods’ Creamy Portobello Mushroom Soup)
- 15 cups mixed vegetables, washed, peeled and diced into 1/2 inch pieces (mushrooms, carrots, turnips, squash, Brussels sprouts, eggplant, okra, green beans, parsnips, onions, etc.)
- 4 2-inch sprigs, fresh rosemary, chopped
- 1/4 cup chopped fresh parsley and/or sage
- Salt & pepper, to taste
- Olive oil
Instructions
Preheat the oven to broil at 400° F.
Peel and cube potatoes (if you like the skins on your potatoes, do not peel). Boil until fork tender — do not let them get mushy. Drain water off and mash with potato masher or a stand mixer. Stir in butter while the potatoes are still hot. Next add pepper (begin with ¼ teaspoon), salt (begin with 1/2 teaspoon) and garlic salt (begin with 1/4 teaspoon) – taste before adding too much–you can always add more, but you can't take it away!
Mix eggs, if using, in a separate bowl, then stir into potatoes, mixing well. Begin adding milk until the mash reaches your preferred consistency (add slightly more, as the potatoes will dry out a bit in the oven). Try not to over mix the potatoes, as they can tend to get very thick and starchy. Once prepared, cover with foil and set aside.
Prepare the lentils according to package directions. Once cooked, and all the water is absorbed, stir in one cup of soup. Set aside.
Prepare vegetables and toss lightly with olive oil. Distribute onto two large jelly roll or rimmed baking sheets lined with foil. Roast in the preheated oven for 15 minutes, toss, and continue roasting until all vegetables are fork tender, approximately 25 minutes in total.
Remove from the oven and reduce the oven temperature to bake at 350° F.
Stir in fresh herbs, salt and pepper with the roasted vegetables.
Prepare a 3 quart baking dish or 6-8 ramekins by oiling well. Line dish(es) with an even layer of cooked lentils, then layer with vegetables and top with mashed potatoes.
Bake until the mashed potatoes are lightly browned and the filling is bubbly, approximately 30 minutes.
Serves 8.
Can’t wait to try this recipe. However, have you considered renaming it “Shepard’s” Pie?
Just a thought. Welcome back. Good luck and thank you for everything.
Hahaha, Donna – yes, I actually did! Then I thought most people don’t know my last name and would think I made a spelling error. Good call, though!
~jules
Yum, my favorite comfort food. do you mean 1.5 cups (not 15 cups) of vegetables, right? Looking forward to giving your version a try!
Hi Shari – I hope you do! I actually did mean 15 cups – it’s not that much when they all cook down, and if you have extras that won’t fit into the pan, just serve them as a side for another dinner!