Cozy Vegan Shepard's Pie Soup
A cozy, hearty, nutrient-rich soup. Serve with fresh baked sourdough bread and top with fresh chopped parsley.
Equipment
- Large Soup Pot
- Medium Sized Pot
- Colander
- Potato Masher
Ingredients
For the Soup
- 1 Large Yellow Onion
- 1 10 oz Bag Mixed Vegetables (Peas, carrots, green beans, and corn)
- 2 Cans Brown Lentils
- 1 Cup Mushroom Broth (Use vegetable broth if unavailable)
- 4 Cups Vegetable Broth
- 4 Tablespoons Vegetable Flour (Tapioca, chickpea, all purpose) (See notes)
- 1/2 Teaspoon Ground Sage
- 1/2 Teaspoon Ground Thyme
- Salt & Pepper (To taste)
- Curly Parsley (For garnishing)
For the Mashed Potatoes
- 2 Pounds Potatoes (Russet, red, or even yellow) (I use Russet)
- 1/4 Cup Unsweetened Oat Milk (more or less as necessary)
- Salt & Pepper (To taste)
Instructions
Start your Mashed Potatoes
- Peel your potatoes, then cut them into 4ths. They don’t need to be perfect, but try to get them roughly the same size so they cook evenly.
- Put your potatoes in a pot, cover them with water, and get your potatoes boiling.
While your Potatoes are Boiling,
- Peel and dice one large yellow onion, and throw it into a separate large soup pot with a splash of water.
- Water Saute your onion. Let your Onion become translucent, but not caramelized, splashing water in as necessary. Do not let them stick to the pan!
- In a bowl, add 1 cup of mushroom broth, and 4 tablespoons of flour. Whisk, then pour over onions when they become translucent.
- In your soup pot, add all your spices, vegetable broth, and frozen vegetables. Place on a high heat and let simmer.
Once your potatoes are soft enough to let a fork glide through:
- Strain your potatoes then return them to their original pot.
- To your potatoes - Add oat milk, salt, and pepper, then mash with a masher
- Adjust seasonings as needed in soup and potatoes
Serve your Soup
- Serve your soup with mashed potatoes on top or feel free to just toss them inside the soup. Garnish with fresh cracked pepper and chopped parsley. Serve with your favorite bread.
Notes
1.) If you don’t have tapioca flour, feel free to use chickpea flour, all purpose flour, arrowroot, etc. Do not use sweet flours such as coconut or almond, they will ruin this dish.
2.) If you don’t have mushroom broth, feel free to just use more vegetable broth.
3.) Feel free to add whatever veggies. Some other veggies that are good in this dish are diced mushrooms and edamame.
4.) If your soup is too thin for your liking, add more flour. Try to mix it up in the broth first then pour in to avoid lumps.
5.) If your soup is too thick, add more vegetable broth or water. Add more seasonings to compensate. Taste as you go.
6.) If you don’t have frozen veggies, you can always use fresh or canned. I just find it easiest this way.