Thanksgiving Vegan Shepherd's Pie & Autumn Chopped Salad

Vegan Shepherd's Pie

For the topping:

• 24 oz. fingerling potatoes
• 1/3 cup unsweetened almond milk
• 1/3 cup reduced sodium vegetable broth
• 1 tbsp. Melt vegan butter
• 1/2 tsp. salt

For the filling:

• olive oil cooking spray
• 1/2 cup chopped red onion
• 1/2 cup chopped baby carrots
• 1/2 cup chopped celery
• 1/2 cup chopped kale
• 1 tbsp. chopped garlic
• 2 cups sliced mushrooms
• 1/4 tsp. dried thyme
• 1/4 tsp. salt
• 2 tbsp. all purpose flour
• 1 3/4 cups reduced sodium vegetable broth
• 1 cup frozen peas
• 3/4 cup dry lentils

Put the potatoes in a pot and cover with water.  Bring to a boil and boil until tender, about 15 minutes.

Rinse the lentils and put into a sauce pan with 2 1/2 cups water.  Bring to a boil and then reduce to a simmer.  Allow lentils to simmer until tender, about 30 minutes.

Preheat oven to 350F.  Spray a casserole dish with olive oil spray.

Heat a large saute pan over medium heat and generously spray with olive oil spray.  Add the onion, celery, carrots, garlic and kale to the pan and saute for 2 minutes.  Add the mushrooms, thyme and salt to the pan and stir to combine.  Continue sauteing until vegetables are tender, about 5 minutes.  Sprinkle the flour over the vegetables and stir to combine, cooking for 1 minute.  Gradually pour in the broth, whisking it as you pour.  Keep whisking in broth until the consistency is like gravy. 

Add the peas and cooked lentils to the pan and allow to simmer for 5 minutes. Pour the vegetable mixture into the casserole dish.

Once the potatoes are tender, remove from the water and mash with a potato masher, incorporating the almond milk, broth, vegan butter and salt. 

Spoon the mashed potatoes over the top of the vegetable mixture.  Cover the dish with foil and pop it into the oven for 20 minutes. 

Remove the foil from the dish and turn the oven to broil.  Broil until the topping is lightly browned, about 5 minutes.

Autumn Chopped Salad

• 8 cups chopped romaine
• 2 medium pears, chopped
• 1 cup dried cranberries
• 1 cup chopped pecans
• 2/3 cup poppy seed dressing
• 1/3 cup balsamic vinaigrette

Add the romaine to a large bowl and top with the pears, cranberries and pecans.  Cover and refrigerate until ready to serve.

Combine the poppy seed dressing with the balsamic vinaigrette and pour over the salad.  Toss to combine.

ENJOY!  Happy Thanksgiving from my family to yours!