Description
A comforting vegan shepherd’s pie packed with hearty vegetables and topped with creamy mashed potatoes.
Ingredients
Scale
- 2 cups lentils, cooked
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup mushrooms, sliced
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- 1 cup vegetable broth
- 4 cups potatoes, mashed
- 1/4 cup plant-based milk
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Heat oil in a pan and sauté onion, carrots, celery until soft.
- Add garlic, mushrooms, thyme, and rosemary. Cook for 3 minutes.
- Stir in lentils and vegetable broth. Simmer for 10 minutes.
- Spread the lentil mixture in a baking dish.
- Top with mashed potatoes and smooth evenly.
- Bake for 25 minutes until golden.
Notes
- Swap lentils for chickpeas for variation.
- Add nutritional yeast for a cheesy flavor.
- Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 6g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg