Description
A hearty and flavorful vegan shepherd’s pie, perfect for a comforting meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 cup green lentils, rinsed
- 4 cups vegetable broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- For the topping:
- 4 large potatoes, peeled and cubed
- 1/4 cup plant-based milk
- 2 tbsp vegan butter
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Stir in garlic and mushrooms. Cook for another 5 minutes, until mushrooms are tender.
- Add rinsed lentils, vegetable broth, tomato paste, thyme, and rosemary. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until lentils are tender and most of the liquid has been absorbed. Season with salt and pepper.
- While the lentil mixture is simmering, prepare the mashed potato topping. Boil cubed potatoes in salted water until very tender, about 15-20 minutes. Drain well.
- Mash the potatoes with plant-based milk and vegan butter until smooth. Season with salt and pepper.
- Preheat oven to 375°F (190°C).
- Transfer the lentil mixture to a 9×13 inch baking dish. Spread the mashed potato topping evenly over the lentil mixture.
- Bake for 25-30 minutes, or until the topping is lightly golden and the filling is bubbly.
- Let rest for 5-10 minutes before serving.
Notes
- You can add other vegetables like peas or corn to the lentil filling.
- For a richer flavor, add a splash of soy sauce or tamari to the lentil mixture.
- If you prefer a crispy topping, you can broil the pie for the last few minutes of baking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1/6 of pie
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg