Start by bringing a large pot of water to a boil for your potatoes. Skin the potatoes and cut them in half for faster boiling time. The amount of potatoes you will prepare depends on your own preference. For a thicker, gooey “crust”, use more potatoes. For a thin “crust”, use less. The larger the surface area of the baking pan you use, the more potatoes you should consider adding.
Boil your halved potatoes on high for thirty minutes before checking them; you should be able to cut through each potato easily when they are done, like cutting through butter. Continue to boil until this is achieved.
Now is your time to preheat your oven to 375 degrees.
In the meantime, bring 2 cups of water with 1 tsp of olive oil to a boil. Add your cup of brown lentils. Add an optional pinch of garlic powder and salt to the water. Add an optional teaspoon of vegetable bouillon for increased flavor profile. Bring to a simmer and cook for ten minutes.
Next, dice your carrots, onions, and celery, lightly chop your kale/spinach and mince your garlic cloves.
Heat up olive oil in a pan and add your onions. Cook on high until onions caramelize (yellow or golden brown in color, translucent and soft). Add carrots, onions, celery, kale/spinach and minced garlic. Sautee on medium heat for about five minutes.
By this time, your lentils should be done. You want the lentils to be cooked, but not completely soft. A bit of firmness should remain; remember, they’re going to cook more in the oven! Combine the lentils and sauteed veggies into your baking pan or cast iron skillet. Pour 1 cup of vegetable broth over the pan and mix.
Cook the Impossible beef on medium-high. Use your spatula to break your pound down into crumbles. Turn heat to “high” and cook for about five minutes. Take out a piece of your “beef” to test it: ideally, the outside should be crisp and browned, and the core inside should still be a little “rare” pink or red color. You don’t want to over-dry it, as it’s going to cook further once inside of the pie.
Mix crisp Impossible beef into the baking pan or skillet with the rest of the ingredients. Use a spoon or spatula to even the ingredients down to create a flat top. This is where your mashed potatoes will go!
Now it’s time to mash your potatoes. Add vegan milk and butter and begin to whisk. Add rosemary, basil, garlic and salt to taste. Give it a taste test; you want the mashed potatoes to be extra buttery and moist.
Spread mashed potatoes over the top of the pie, creating a thick “crust”. Your ingredients should be completely covered by the mashed potato. Place in the oven, after twenty minutes, turn on the oven light and give the pie a visual check. Is the top mostly golden-brown? If not, you might want to set your oven on “broil” for about five minutes. It’s better to quickly crisp up your pie than to cook for too long and dry out your ingredients. Keep a close eye on your broiling pie- it’s easy to burn! When the pie is done, the mashed potato topping should make a crispy, flaky sound when you run a fork over the top. You should hear a slight “crunch” when you insert a fork into the very top of the potato “crust”.
When this is accomplished, pat yourself on the back. Your vegan shepherd’s pie is all done! This dish is time consuming, but it’s well worth the wait. Allow the pie to cool for a few minutes and serve yourself a heaping “slice”. Remember, it’s hot!
