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Shepherd's Pie

Mashed potatoes, lentils, and roasted veggies layered in a delicious blend of warm spices

Servings: 60

Allergens:

soy

Ingredients

Lentils

  • 2.4 kg lentils
  • 7 L water
  • 3 g bay leaves
  • 2 tbsp salt

Roast Vegetables

  • 1.7 kg white mushrooms
  • 1.4 kg onions
  • 2.4 kg carrots
  • 3/4 cup oil
  • 3/4 cup soy sauce
  • 3 tbsp thyme
  • 2 tbsp garlic powder
  • 2 tbsp cumin
  • 2 tbsp oregano
  • 2 tbsp salt
  • 2 tbsp black pepper

Mashed Potatoes

  • 10 kg potatoes
  • 3 cup oat milk
  • 2 cup oil
  • 1/3 cup salt
  • 1/4 cup black pepper
  • 2 tbsp nutmeg

Instructions

Chop

  1. wash potatoes, keep the skin on, cut into 1-2 inch chunks
  2. wash mushrooms, cut into 1 cm slices
  3. peel onions, remove the root, roughly dice
  4. wash carrots, chop off the ends, keep the skin on, and cut into 1 cm thick semi-circles

Steam + Roast

  1. steam potatoes at 375ºF for about 20 minutes or until very tender
  2. steam lentil ingredients for 20-30 minutes or until cooked through
  3. add oil and seasonings to onions/carrots/mushrooms and mix thoroughly
  4. roast seasoned vegetables in the oven for 10 minutes, stir, and roast for another 10 minutes

Assemble

  1. mash cooked potatoes with oat milk, oil, salt, black pepper, and nutmeg
  2. remove bay leaves from lentils and stir to combine with the roast vegetables
  3. add the mashed potatoes on top and flatten with a spoon or spatula
  4. brush the tops of the pies with a small amount of canola oil
  5. bake the pies for 10-15 minutes until the top is slightly golden