Sheperd's Pie Stuffed Peppers
These Shepherd’s Pie Stuffed Peppers are a delicious and fun plant-based spin on classic Shepherd’s Pie (or Cottage Pie). This version is made vegan with hearty lentils, onion, and lots of veggies and herbs stuffed inside bell peppers and then topped with dairy-free mashed potatoes for a healthy, comforting lunch or dinner! They're customizable too, so you can add in your favorite protein and they make a great meal prep!
Ingredients
Mashed potatoes
- 24 oz gold potatoes
- 1 1/2 tbsp dairy-free or grass-fed butter or ghee
- 1/4 cup dairy-free sour cream (or regular!) or plain yogurt *I like the brand Kite Hill
- 1 tsp garlic powder
- 1/2-1 tsp sea salt, to taste & pepper, to taste
Stuffed peppers
- 4 bell peppers, halved
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 2 garlic cloves, minced
- 1/2 medium yellow onion, diced
- 1 can lentils, rinsed & drained
- 1 1/2 cups frozen peas & carrots
- 2 tbsp coconut aminos or soy sauce
- 1 tsp Worcestershire sauce (vegan or regular)
- 1 tbsp fresh parsley, chopped or dried
- 1/2 tbsp dried rosemary
- 1/2 tbsp dried thyme
- 1 1/2 tsp sea salt
- pepper, to taste
- 3 tbsp veggie broth or water
Instructions
Mashed potatoes
- Boil the peeled and cubed potatoes until soft, about 15-20 minutes. They should be fork tender.
- Drain, add the potatoes back to the pot and add the milk, dairy-free butter or ghee, sour cream or yogurt, & spices, to taste. Mash the potatoes with a potato masher or fork until you reach desured texture. (cheat code - you can also add the boiled potatoes and remaining ingredients to a food processor & pulse them - just be careful not to over-process or they'll get gummy).
Peppers
- Preheat oven to 400f. Cut the peppers in half and remove the seeds and membranes. Lay them in a square baking dish.
- While the potatoes are cooking, heat the olive oil in a large pan over medium heat. Add the garlic and onion and saute until the onions are translucent, about 5 minutes. Add the frozen vegetables, lentils, soy sauce, tomato paste, worcestershire, parsley, & seasonings. Mix well and cook for a 2-3 minutes. Add the broth or water, stirring well and let the filling simmer over low heat for 10 minutes. You can taste the mixture and adjust any seasonings you'd like.
- Add some of the filling to each pepper, really stuffing it in. Then add some of the mashed potatoes to the top of each, I like to add the potatoes to a piping bag and pipe it over the peppers for a cleaner look, but this is totally optional!
- Cover the baking dish with foil and bake in the oven for 35-40 minutes, remove the foil and broil the peppers for an additional 5-7 minutes - watch them closely so they don't burn! Serve with chopped chives or anything you like!