- Heat olive oil over medium heat in a large skillet. Add celery, carrots, mushrooms, and onion. Sauté for 10 minutes, until vegetables start to soften. Stir in garlic and cook 1 minute longer.
- Stir in thyme, sage, fennel, and pepper. Sprinkle flour over vegetables and stir to coat. Cook for 1 minute. Slowly stir in vegetable stock. Stir in tomato paste and soy sauce. Reduce heat to medium-low and bring mixture to a simmer. Simmer for 5 minutes to thicken.
- Add lentils and frozen peas to vegetables and stir to combine. Pour into a greased casserole dish or deep pie pan. Top with mashed potatoes and spread evenly. Mist potatoes with olive oil cooking spray or drizzle with olive oil. Bake for 30 minutes, turn oven to broil for the last 5 minutes to lightly brown potatoes.
- Serve hot garnished with additional fresh thyme.
Vegan Shepherd's Pie
Yield
8
Prep Time
20 minutes
Cook Time
47 minutes
Total Time
1 hour, 7 minutes
kikkoman products used:
ingredients
2 tablespoons olive oil
1 cup chopped celery
1 cup chopped carrots
1½ cups sliced white button mushrooms
½ cup chopped yellow onion
1 tablespoon minced garlic
1 tablespoon fresh thyme leaves
½ teaspoon dried sage
½ teaspoon ground fennel seed
½ teaspoon cracked pepper
3 tablespoons all-purpose flour
2 cups vegetable stock
2 tablespoons tomato paste
2 tablespoons Kikkoman® Less Sodium Soy Sauce
2 cups cooked green or brown lentils
1 cup frozen peas
3 cups prepared mashed potatoes
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
