Description
A hearty and flavorful vegan shepherd’s pie made with mushrooms and lentils.
Ingredients
Scale
- 1 cup brown lentils
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1 carrot, diced
- 1 tsp thyme
- 1 tsp rosemary
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- 4 cups mashed potatoes
- Salt and pepper to taste
Instructions
- Cook lentils in vegetable broth until tender, about 20 minutes. Drain and set aside.
- Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until soft.
- Add mushrooms and carrot, cook for 5 minutes.
- Stir in thyme, rosemary, tomato paste, soy sauce, and cooked lentils. Simmer for 10 minutes.
- Preheat oven to 375°F (190°C).
- Spread the lentil mixture in a baking dish. Top with mashed potatoes.
- Bake for 25 minutes until the top is golden.
- Let cool slightly before serving.
Notes
- Use Yukon gold potatoes for creamier mashed potatoes.
- Add nutritional yeast for a cheesy flavor.
- Freeze leftovers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg