Description
A hearty vegan shepherd’s pie made with lentils and vegetables, topped with creamy mashed potatoes.
Ingredients
Scale
- 1 cup dried lentils
- 2 cups water
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- 1 tbsp tomato paste
- 1 cup vegetable broth
- 4 large potatoes, peeled and cubed
- 1/4 cup plant-based milk
- 2 tbsp vegan butter
- Salt and pepper to taste
Instructions
- Cook lentils in water until tender, about 20 minutes. Drain and set aside.
- Heat olive oil in a pan. Add onion, carrots, and celery. Cook for 5 minutes.
- Add garlic, thyme, and rosemary. Cook for 1 minute.
- Stir in tomato paste and vegetable broth. Simmer for 5 minutes.
- Add cooked lentils to the vegetable mixture. Mix well and set aside.
- Boil potatoes until soft. Drain and mash with plant-based milk, vegan butter, salt, and pepper.
- Preheat oven to 375°F (190°C).
- Spread the lentil mixture in a baking dish. Top with mashed potatoes.
- Bake for 25 minutes until golden.
- Serve warm.
Notes
- Use any plant-based milk you prefer.
- Add more vegetables if desired.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg