Nothing says cozy like a warm, carb-y dish of Shepard's Pie. This dish only gives the illusion of being rich! My Shepherd's Pie is actually a delightful, plant-based take on the original dish.
8 cups of frozen or fresh mixed veggies, any type (I used 3 cups frozen Italian style, 3 cups frozen Brussels sprouts, and 2 cups fresh, cubed sweet potato
1 can or 1 3/4 cups cooked lentils
1 Tbs margarine
1/4-1/3 cup flour
1/3 cup diced onions and celery
1 3/4 cups low-sodium vegetable broth
3/4 cups chardonnay or other white wine
2 Tbs nutritional yeast or grated parmesan
1 Tbs Herbs de Provence
1 tsp garlic powder
Salt and Pepper to taste
Also: 1 1/2 cups prepared instant mashed potatoes made with nonfat or nondairy milk, low-sodium vegetable broth, 2 Tbs nutritional yeast or grated parmesan, and 1-2 tsp garlic powder.
Preheat oven to 350.
Place fresh or frozen veggies on baking sheet lined with parchment paper. Spray lightly with canola spray. Roast for 15-20 minutes, until desired texture. (I like my veggies more firm)
Meanwhile, melt margarine on medium in small saucepan and sauté onion and celery until onion is translucent. Add 1/4-1/3 cup flour, stirring constantly. Whisk vegetable broth into flour mixture until smooth. Reduce heat to simmer.
As the mixture thickens, continue whisking and slowly add wine, nutritional yeast/parmesan, garlic, herbs, salt and pepper. Add more broth if necessary to reach gravy like consistency. Finally, stir in cooked lentils.
Remove roasted vegetables from oven, and carefully place into baking dish.
Stir gravy/lentil mix into the vegetables, and spread mashed potatoes on top.
Bake 10-15 minutes.