Description
Shepherd’s Pie Stuffed Peppers are a wholesome and comforting vegan twist on the classic shepherd’s pie. Featuring tender green bell peppers filled with a savory lentil and mixed vegetable mixture, and topped with creamy dairy-free mashed potatoes, this recipe offers a hearty, nutritious meal perfect for any dinner occasion.
Ingredients
Units
Scale
Vegetables
- 5-6 medium-large green bell peppers
- 4 cups Yukon gold potatoes, peeled and cubed
- 1 1/2 cups sweet yellow onion, chopped
- 1 cup frozen mixed vegetables
- 1 teaspoon minced garlic
For the Filling
- 1 can (15 oz) lentils, drained and rinsed
- 2 tablespoons gluten-free soy sauce
- 2 tablespoons tomato paste
- 1 teaspoon vegan Worcestershire sauce
- 2 teaspoons parsley, finely chopped
- 1/2 teaspoon salt
- Pinch of pepper
- 2 tablespoons water
- 1-2 tablespoons olive oil
For the Mashed Potatoes
- 2 tablespoons dairy-free butter
- 4 tablespoons plant milk
- Salt to taste
Instructions
- Boil Potatoes: Bring a pot of water to a boil and add the peeled and cubed Yukon gold potatoes. Boil them until they are fork-tender, about 20 minutes. Drain and set aside temporarily.
- Prepare Filling: While the potatoes are boiling, heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, sautéing until onions become translucent, about 5 minutes. Stir in lentils, gluten-free soy sauce, tomato paste, vegan Worcestershire sauce, parsley, salt, and pepper. Let the mixture cook on medium-low heat for a few minutes.
- Simmer Filling: Add the frozen mixed vegetables to the skillet along with 2 tablespoons of water. Stir well, then reduce heat to low and let the filling simmer for 10 minutes to meld flavors together.
- Mash Potatoes: Return drained potatoes to the pot and add dairy-free butter, plant milk, and salt to taste. Mash the potatoes with a masher or fork until creamy and smooth. Set aside.
- Prepare Peppers: Preheat the oven to 400°F (200°C). Cut the tops off the green bell peppers and remove all seeds and membranes. Place the hollowed peppers upright in a baking dish.
- Assemble Peppers: Spoon the lentil and vegetable filling into each bell pepper, filling about three-quarters full. Then, top each pepper generously with the mashed potatoes.
- Bake and Broil: Cover the baking dish with foil and bake for 35-40 minutes. After baking, remove the foil and broil the peppers for 5-7 minutes to brown the mashed potato topping, watching carefully to avoid burning.
- Serve: Remove the stuffed peppers from the oven and let cool slightly before serving. Enjoy your hearty and comforting Shepherd’s Pie Stuffed Peppers!
Notes
- This recipe is a vegan and dairy-free version of the classic shepherd’s pie, making it suitable for those following plant-based diets.
- Using Yukon gold potatoes offers a creamy texture perfect for mashed potatoes, but other varieties can be substituted.
- The lentil and vegetable filling is packed with flavor from soy sauce, tomato paste, and vegan Worcestershire sauce, providing a rich umami taste.
- Feel free to customize the mixed vegetables based on availability or preference, such as peas, carrots, corn, or green beans.
- Broiling at the end gives the mashed potato topping a delicious golden crust—keep an eye on them to prevent burning.
- Leftover stuffed peppers can be refrigerated and reheated in the oven for a comforting next-day meal.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
