Description
A hearty vegan version of the classic shepherd’s pie, packed with lentils, vegetables, and topped with creamy mashed potatoes.
Ingredients
Scale
- 1 cup dried green or brown lentils
- 2 cups vegetable broth
- 2 large potatoes, peeled and diced
- 1/4 cup plant-based milk
- 2 tbsp vegan butter
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lentils in vegetable broth until tender, about 20 minutes. Drain excess liquid.
- Boil potatoes until soft, then mash with plant-based milk, vegan butter, salt, and pepper.
- Sauté onion, carrots, and garlic in a pan until softened.
- Add cooked lentils, peas, tomato paste, thyme, smoked paprika, salt, and pepper. Mix well.
- Spread the lentil mixture in a baking dish, then top with mashed potatoes.
- Bake for 25 minutes or until the top is golden.
- Let cool slightly before serving.
Notes
- For extra flavor, add a splash of soy sauce or Worcestershire sauce to the lentil mix.
- You can substitute sweet potatoes for a different taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg