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Who said vegans can’t have a flavourful Shepherd’s pie? Enjoy this comforting and tasty classic American dish full of spices and flavour without the animal cruelty! Dive into meatless Monday with this creative and unique Caribbean twist on a simple yet delicious family dinner meal – vegan Shepherd’s pie.
What is Shepherd’s pie?
Shepherd’s pie is a dish originating from Great Britain consisting of ground beef with vegetables topped with mashed potatoes. Such a simple dish I used to eat as a child but I loved greatly. My Jamaican mom always put her own Caribbean twist on it so when I went vegan I was bummed I couldn’t have this classic anymore.
Little did I know, I didn’t have to give up one of my fave comfort foods! Vegan Shepherd’s pie can easily be made with vegan beef however I try to keep my recipes as natural as possible so I used lentils. The spices used honestly make the whole recipe. You don’t even miss or crave meat after trying this!
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What you’ll need
- Potatoes- Any kind will do but I personally used red potato for this recipe.
- Almond Milk
- Scallion
- Onion
- Bell Pepper
- Garlic
- Ginger
- Green Lentils- These are my favorite due to their texture and how they hold their shape during cooking process.
- Scotch Bonnet- Purely for Caribbean flavour. It is necessary to not cut or burst or else the dish will be Farr too spicy.
- Fresh Thyme- The fresher the better! Adds a magnificent herbal flavour to the lentils.
- Oil- Any kind will do however I prefer the naturally alkaline grapeseed oil. Grab a bottle using this link.
Seasonings Used
Seasonings are essential for ultimate flavour in this dish. At least in my opinion. The Jamaican seasonings are the star of this dish so be sure to get your hands on some quality seasonings! Links to my favorite products will also be included.
- Salt
- Jerk paste– My all time favorite is by Walkerswood, grab a bottle here for yourself.
- Italian Seasoning
- Garlic Powder
- Onion Powder
- Paprika
- Jamaican All Purpose– This is an essential and foundational seasoning for all Jamaican cooking! Grab a bottle for yourself using this link.
- Ketchup & BBQ Sauce– I always make sure to purchase these organic without high fructose corn syrup. Get organic Ketchup and cane sugar BBQ sauce with these 2 links.
- Black Pepper
How to make Vegan Shepherd’s pie Jamaican style
1. Grate the ginger & garlic, chop the scallion, onion, carrots, bell peppers and potatoes into small bite sized pieces. Boil the potatoes until fork tender.
2. Once fully cooked, mash the potatoes with almond milk and add in Italian seasoning, garlic powder, and salt. Mix until well combined and creamy. Set to the side for now.
3. Sauté the fresh produce along with thyme and whole scotch bonnet in a pot of hot oil for 2 minutes or until fragrant. Then, add in the dry seasonings and stir. Add in the dry lentils and water. Allow to cook for at least 15 minutes.
4. Once the lentils have cooked, add the jerk paste, BBQ sauce, ketchup, and salt to taste. Stir to combine well. Important: Remove the thyme stems and scotch bonnet pepper before baking.
5. Pour the lentil mixture into an oven safe/heat resistant dish. Carefully coat the mashed potatoes on top of the lentils. Bake at 400 F for 20 minutes and switch to broil for the last 5 minutes.
Be sure to wait anywhere in between 10-30 minutes after taking out of the oven to allow the potato to set or it will be a soft gushy mess. (Who knows, that may be your thing. If so, dig in straight away!)
How to store Vegan Shepherd’s pie – Jamaican Style
Jamaican Style Vegans Shepherd’s pie can store up to 5 days in the fridge making it great for meal prep. The more time it has to sit, the more firm the potato becomes.
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