Shepherd's Pie

This nourishing twist on Shepherd’s Pie layers everything you love about comfort food, without the meat! Fluffy mashed potatoes seasoned just right create a creamy top layer, while underneath you’ll find a hearty, flavorful filling made with our Plant Strong Bold Lentil Chili and a healthy handful of chopped kale. A sprinkle of paprika on top adds a warm pop of color and depth, turning a simple dish into something special. Baked until golden and bubbling, this plant-powered Shepherd’s Pie is cozy, wholesome, and packed with real ingredients that fuel you right. We guarantee it will make everyone lick the plate!

Author

PLANTSTRONG Team

Category

Dinner

Ingredients

• 4 Potatoes of choice (Rip uses Yukon gold)
• 2 tbsp Plant Strong Unsweetened Oat Milk
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp red pepper flakes
• ¼ tsp ground black pepper
• 1 tsp smoked paprika
• 2 Boxes of Plant Strong Bold Lentil Chili
• 2 cups chopped kale

Directions

1. Bring large pot of water to boil.
2. Cut potatoes into 1-inch pieces and boil for about 10 minutes, or until tender.
3. Drain and mash potatoes.
4. Add oat milk and spices.
5. In a Dutch oven, cast iron skillet, or oven-safe casserole dish, put in two boxes of Plant Strong Bold Lentil Chili (or homemade chili if you prefer).
6. Add in 2-3 cups of chopped kale and mix.
7. Layer homemade mashed potatoes on top.
8. Add a dash of smoked paprika on top of your potatoes.
9. Bake in the oven for 30-35 minutes at 400 degrees, until golden brown.
10. Let cool slightly before serving.