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Vegan Mac & Cheese Shepherd's Pie Recipe
Recipe
Robin Robertson Robin Robertson Robin Robertson

Vegan Mac & Cheese Shepherd’s Pie Recipe

If you enjoy both shepherd’s pie and mac ‘n’ cheese, chances are you’ll love this nontraditional union of the two in one delicious casserole.

Servings: 4-6

Ingredients

Lentils

  • 1 Tbsp olive oil
  • 2 ½ cups chopped mushrooms
  • 2 ½ cups cooked lentils
  • 2 ½ cups frozen mixed vegetables, steamed
  • 2 Tbsp tamari, divided
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • Salt and ground black pepper, to taste

Pasta

  • 16 ounces radiatore, or other small pasta

Sauce

  • 2 ½ cups water
  • 1 large russet potato, peeled and diced
  • 1 small carrot, chopped
  • ¾ cup unsalted raw cashews
  • ½ of a small yellow onion, chopped
  • 2 garlic cloves, smashed
  • Salt, to taste
  • ½ cup nutritional yeast
  • 2 Tbsp vegan butter
  • 1 Tbsp fresh lemon juice
  • ½ tsp prepared yellow mustard
  • ¼ tsp ground turmeric
  • ¼ tsp smoked paprika
  • Ground black pepper, to taste

Topping

  • Panko bread crumbs

Directions

  1. Preheat the oven to 375°.
  2. To make the lentils: In a skillet over medium heat, heat the olive oil. Add the mushrooms and cook until soft, about 4 minutes. Stir in the lentils, mixed vegetables, 1 Tbsp of the tamari, the onion powder, and garlic powder and season with salt and pepper. Stir well to mix. Cook, stirring, for 2 minutes to blend the flavors. Remove from the heat and set aside.
  3. To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and set aside.
  4. To make the sauce: In the same pot over high heat, combine the water, potato, carrot, cashews, onion, and garlic and season with salt. Bring to a boil. Reduce the heat to maintain a simmer, cover the pot, and cook until the vegetables are soft, 10 to 15 minutes. Carefully transfer the contents of the pot to a high-speed blender.
  5. Add the nutritional yeast, butter, lemon juice, remaining 1 Tbsp of tamari, mustard, turmeric, and paprika, and season with the pepper. Blend until completely smooth, stopping to scrape down the sides, as needed.
  6. Return the pasta to the pot. Pour the sauce over the pasta and gently stir to combine.
  7. Transfer the lentil mixture to a 9×13-inch baking dish, spreading it evenly. Spread the pasta mixture on top.
  8. To finish: Sprinkle the top with panko bread crumbs. Bake for 20 minutes. Serve hot.

Recipe from Vegan Mac & Cheese: More Than 50 Delicious Plant-Based Recipes for the Ultimate Comfort Food. 2019 Quarto Publishing Group USA Inc. Text © 2019 Robin Robertson. Photography: Jack Adams Photography.

Robin Robertson

@veganwithoutborders

Robin Robertson is a veteran restaurant chef, cooking teacher, and acclaimed writer. She pens a regular column for VegNews magazine and has written for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation magazine, and Better Nutrition. She has written numerous cookbooks, including the best-selling titles Fresh from the Vegan Slow Cooker, Vegan Planet, Vegan on the Cheap, and Quick-Fix Vegan. Robertson currently writes, promotes her books, and teaches classes on her innovative vegan cuisine from her home in the Shenandoah Valley of Virginia. Her website is robinrobertson.com.

Articles by Robin
Robin Robertson

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