Vegan Mac and Cheese Shepherd's Pie
A classic vegan shepherd's pie but topped with creamy mac and cheese! Packed with veggies yet it's so comforting and so fun!
Servings: 6 people
Ingredients
Shepherd's Pie Filling
- 1 tablespoons extra virgin olive oil, or sub water
- 1 brown onion, diced
- 3 garlic cloves, crushed
- 3 tablespoons dried herbs, such as basil, thyme and oregano
- 2 medium-size carrots, peeled and diced
- 1 large red bell pepper / capsicum, peeled and diced
- 400 g canned tomatoes, whole, diced or crushed
- 1 cup vegetable broth (stock), or water
- 400 g canned brown lentils, drained
- ½ cup green peas
- Salt and pepper, to taste
Mac and Cheese topping
- 1 ½ cups macaroni, gluten free if needed or any short pasta
- 2 medium-size potatoes, peeled and chopped roughly
- 1 medium-size carrot, peeled and chopped roughly
- 1 ½ cups dairy-free milk
- ¼ cup vegan cheese, optional
- 3 tbsp nutritional yeast
- Salt and pepper, to taste
Instructions
- Preheat the oven to 180°C (350°F).
To prepare the filling:
- Heat the oil in large oven-safe frypan over high heat.* Add the onion and sauté for 2 minutes or until softened. Add the garlic and herbs and sauté for 1 minute or until fragrant. Scoop out half the mixture and save it for the topping.
- Add the herbs, carrots and capsicum to the fry pan. Saute for 5 minutes then add the canned tomatoes. Reduce the heat to medium then simmer for 15-20 minutes or until the vegetables are tender. Add some stock or water if the tomato is evaporating too quickly.
Meanwhile, to prepare the topping:**
- Cook the macaroni in a large pot according to packet instructions. Drain and set aside.
- Add the potatoes and carrot to the pot and cover with water. Boil for 15 minutes or until everything is extremely soft, then drain.
- Add the cooked potatoes, carrot, milk, cheese (optional), nutritional yeast and reserved onion/garlic mixture to a stand blender. Blend until very smooth. Season with salt and pepper to taste.
- Mix together the macaroni and sauce in a large bowl. Set aside.
To assemble:
- Add the drained lentils and green peas to the filling and mix through. There should be some liquid in the mixture, like a watery stew.
- Flatten the top of the filling. Scoop the mac and cheese on top and flatten.
- Bake in the oven for 10-15 minutes or until the top is golden brown and the filling is bubbling.
- Serve immediately. Store the leftovers in the frypan (make sure you cover it) or transfer to an airtight container and store in the fridge for up to 3 days.
Notes
* If you don't have an oven-safe frypan, any frypan will work. Scoop the mixture into a large casserole dish and top with the mac and cheese before baking.
** To save time with this recipe, cook the filling at the same time as the macaroni and sauce for the topping.
Nutrition
Calories: 382kcal | Protein: 12g | Fat: 4g | Sodium: 450mg | Potassium: 809mg | Fiber: 11g | Sugar: 11g | Vitamin A: 1715IU | Vitamin C: 55mg | Calcium: 213mg | Iron: 4mg
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