A simple, delicious take on a vegan Shepherd’s Pie combined with an Irish-style topping.
I know, I know, Shepherd’s Pie has lamb…but I’ve always said “a good shepherd wouldn’t eat his own sheep.” So, this is a variation on Shepherd’s Pie with a little Irish spin on top. My husband prides himself on being Portuguese and Irish, so I try to add some foods from his background when I can.
I was scrolling TikTok (which is a common occurrence for me), and came across someone making a dish called “Colcannon.” Colcannon is an Irish potato dish that usually includes kale or cabbage. I happened to have potatoes and cabbage at the time, but wanted to make it more into a whole meal versus just a side.
Having lentils and a bag of mixed vegetables on hand, I figured why not make it in the style of Shepherd’s Pie to bulk it up.
Shepherd’s pie typically consists of lamb or beef and vegetables with mashed potatoes on top (that is a very simplified description), but it’s pretty easy to make. It’s super easy to sub a veggie option for the meat. I typically use a plant based “meat’ crumble like gardein or Beyond, but for this recipe I used lentils because that’s what I had on hand AND they’re usually much cheaper.
So, let’s get to the recipe! You’re going to start first by peeling 4-5 russet potatoes and adding them to a pot of water. I typically chop them into halves or quarters, but you can leave them whole while they boil. It just might take a little longer. Add your peeled and quartered potatoes to a pot of water (enough water to cover the potatoes) and bring to a boil. These should take about 20-30 minutes to boil.
Next, you’ll want to prep and roast your cabbage. I used half a small green cabbage. I cut it into strips/small chunks. I tossed it in a little olive oil, salt, and pepper, and roasted it in the air fryer for about 15 minutes at 375. You may need to adjust accordingly depending on your airfryer or oven. You basically just want it to be cooked or softer and lightly browned. Personally, I like it darker and crispy, but you might need to check it every so often to make sure it isn’t burning.
Preheat your oven to 375 degrees fahrenheit. While your potatoes are boiling and cabbage is cooking, you can start prepping your bottom layer. To a medium to large size pan on medium heat, start by adding the small, finely chopped onion to your pan. You can use a small amount of avocado oil if you’re using a pan that sticks. Saute for a few minutes then add the chopped garlic. I use the minced garlic in the jar, but use fresh if you have it.
Once the onions start to turn translucent, add in one bag of frozen mixed vegetables, one tablespoon of tomato paste, two teaspoons of Worcestershire sauce, two to three tablespoons of low sodium soy sauce, and two teaspoons of better than bouillon paste. I use the vegetable base primarily, but for this recipe I used the vegan beef bouillon. Either will work fine, but the vegan beef will have a more meaty flavor.
Continue cooking for about five to seven minutes, or until the vegetables start to brown. Be sure to stir frequently so nothing sticks and starts to burn. Drain and rinse your can of lentils and add them to the pan. Stir until the lentils are heated.
When your potatoes are done boiling and are easily pierced with a fork, drain and add them either back to the pot or to a mixing bowl large enough to have mashing room. Add one to two tablespoons of vegan butter and a quarter cup of milk to the potatoes and mash until smooth. Stir in a quarter cup of shredded vegan cheese and the roasted cabbage.
In a 9″x13″ baking dish, add your lentil layer to the bottom. Top the lentil layer with the colcannon potatoes. On top of the potato layer, sprinkle another quarter cup of shredded vegan cheese.
Place your baking dish in the oven and bake for 20-25 minutes or until the top begins to brown and the cheese melts.
Serve as a main dish or a side. Additional toppings I added were some chopped parsley and vegan sour cream or vegan greek yogurt.
Enjoy!
