Like many of the hearty meat comfort food dishes that I take on, both moussaka and shepherd’s pie are traditionally made with lamb or beef. Moussaka is a hearty Greek aubergine casserole with a meat sauce finished with a layer of béchamel on top; likewise, Shepherd’s pie is an English casserole that is layered with meat and vegetables and then topped with mashed potatoes.
Both of these baked and layered dishes had components that I wanted to keep and incorporate together. For the perfect blend, I kept the aubergines from the moussaka and the potatoes from shepherd’s pie. The meat from both was substituted with a hearty tomato and lentil sauce and there you have it – the best of both worlds!
vegan moussaka shepherd’s pie
Greek and English comfort food meet in this vegan layered and baked version of moussaka shepherd’s pie!
Ingredients
- 600 grams aubergine thinly sliced lengthwise
Potato Layer
- 1 kg potatoes
- 15 grams vegan butter
- 60 ml non-dairy milk
- salt and pepper to taste
Tomato Lentil Sauce
- 30 grams extra virgin olive oil
- 200 grams red lentils dried
- 100 grams onions chopped
- 8 grams garlic minced
- 400 grams canned chopped tomatoes
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- ½ tsp dried oregano
- 1 bay leaf
- 1 tsp soy sauce
- 1 tsp tomato paste
Instructions
- Preheat the oven to 190°C (375°F) and grease a square eight-inch square pan (set aside) as well as prepare a baking sheet with parchment.
- Place sliced aubergines on the baking sheet so that they are evenly laid out. Spray with olive oi and salt and pepper and place into the hot oven for 20 minutes until they are soft and lightly browned.
- Meanwhile, boil the dried red lentils according to packet instructions.
- Boil an additional pot of water and add in potatoes and cook for ten minutes until fork soft and easily mashed; strain and whip in a stand mixer with vegan butter and non-dairy milk until fluffy and light, set aside.
- Heat the frying pan over medium heat and add the onion and garlic to the pan and fry for four minutes until softened.
- Add in canned tomatoes and spices and simmer for four to five minutes. When lentils are to desired consistency, pour into the saucepan as well.
- To assemble, layer the aubergine on the bottom of the pan to make an even layer, then a layer of the lentil tomato mixture then follow up with remaining aubergines and alternate until done.
- Top with mashed potatoes (I used a mini cookie scoop to create a nice pattern on top of the casserole).
- Bake for 30 minutes until crispy on top.
Nutrition
Calories: 536kcalCarbohydrates: 91gProtein: 21gFat: 11gSaturated Fat: 2gSodium: 293mgPotassium: 2134mgFiber: 27gSugar: 12gVitamin A: 396IUVitamin C: 68mgCalcium: 139mgIron: 7mg
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