High-Protein Shepherd's Pie

Nutrition (per serving)

Instructions

1. 1

   Prepare the mash: Peel and chop the butternut squash into equal-sized pieces.

2. 2

   Place in a large pot of salted cold water. Bring to a boil, lower the heat to medium, then let simmer for 5 minutes.

3. 3

   Add the cauliflower and cook for another 15 minutes, or until the vegetables are very soft.

4. 4

   Drain and mash using a potato masher or fork.

5. 5

   Incorporate the soy milk, and nutritional yeast into the mash. Season with nutmeg, salt, and pepper to taste.

6. 6

   Preheat the oven to 390°F (200°C).

7. 1

   Add the textured vegetable protein to a heat-safe bowl, and cover with boiling water to rehydrate, then set aside.

8. 2

   In a large pot over medium heat, heat the olive oil, then add the onion. Cook for 5 minutes.

9. 3

   Add the celery, garlic, and carrot. Season with the thyme, a pinch of salt and pepper, the chili flakes, and cook for another 5 minutes, stirring regularly.

10. 4

    Add the mushrooms and cook for 5 minutes.

11. 5

    Add the tomato paste, tamari, and flour, and cook for 1 minute, stirring constantly.

12. 6

    Gradually stir in the vegetable stock, 1/2 cup at a time.

13. 7

    Add the lentils and textured vegetable protein, and let simmer for 5 minutes. Adjust the salt and pepper to taste.

14. 8

    Assemble: Divide the filling between 4 oven-safe dishes (minimum 20 fl oz each), spread the mash on top. Optionally, use a fork to make lines on top of the mash.

15. 9

    Bake for 35 minutes. You can also use 1 large oven-safe tray if that is what is available to you.

16. 10

    Remove from the oven and allow it to cool down slightly, enjoy!