Eating healthy doesn’t have to be difficult when you’re on a budget! There are many tips and tricks that can be used to ensure you stick within your budget, but there are also many foods that are inexpensive but still nutritious – such as frozen vegetables. This recipe utilizes frozen corn and peas, but frozen carrots and even frozen potatoes could be used to make this recipe even more budget friendly! In addition, this recipe utilizes canned lentils, which are usually $1.
Shepherd’s pie is one of my go-to meals during the winter months because it has a comforting effect when cooking it – the aroma fills my home and reminds me of Thanksgiving and Christmas time. However, shepherd’s pie can be consumed all year round! My trick for making shepherd’s pie in the summertime is to do the majority of the cooking of the filling on the stovetop, so that the oven doesn’t have to be turned on for too long.
This recipe is great for meal prep or for dinner – I hope you try it out!
Here’s the recipe:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- ½ package Beyond Meat ground
- 1 can lentils, drained and rinsed
- 2 medium carrots, peeled and diced
- 1 stalk of celery, diced
- ½ cup frozen peas
- ½ cup frozen corn
- 2 tsp dried parsley
- ¾ tsp dried rosemary
- ½ tsp dried thyme
- 1 tbsp tomato paste
- ½ cup vegetable broth
- ½ cup water
- 1 tbsp ground flaxseed
- 1 tbsp nutritional yeast
- Salt and pepper to taste
- 2 medium-large yellow potatoes, peeled and cubed
- 1 clove garlic
- 1-2 tbsp vegan Becel
- Splash of oat milk
- ½ tsp garlic powder
- Salt, pepper and garlic power to taste
Shepherd’s Pie Filling
- In a large skillet, heat the olive oil and sauté the onion and garlic for 2-3 minutes until they begin to become translucent.
- Add the carrots and Beyond Meat ground and continue to sauté over medium heat, using a spatula to break up the ground into little pieces. Cook for another 2-3 minutes.
- Once the ground has been broken into little pieces, add the peas, corn and celery, along with the parsley, rosemary, thyme and tomato paste.
- Continue to sauté until the vegetables begin to brown, then add the ½ cup vegetable broth. Bring to a simmer, then add the lentils.
- Cook for another 5-8 minutes, adding more water as the vegetable broth is absorbed.
- After that 5-8 minutes, taste the filling and add salt and pepper to taste. Then stir in the flax seed and nutritional yeast. Remove from heat and set aside.
- Bring a large pot of salted water to a boil, then add the potatoes.
- Boil for 5 minutes, then add the garlic clove and continue boiling until the potatoes are tender.
- Drain the potatoes (and garlic clove) then transfer them back into the pot and add the Becel, oat milk and garlic powder and mash the potatoes until smooth.
- Season with salt and pepper to taste.
- In a square glass baking dish, transfer the filling and top with the mashed potatoes.
- Use a fork to smooth the mashed potatoes and create a design on the top (see photo above).
- Sprinkle with some paprika (optional) then broil in the oven until the potatoes are golden brown.