Description
A hearty and comforting vegan shepherd’s pie made with lentils and vegetables, topped with creamy mashed potatoes.
Ingredients
Scale
- 1 cup lentils
- 2 cups vegetable broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups mashed potatoes
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a pot, combine lentils and vegetable broth, bring to a boil, then simmer until lentils are tender.
- In a skillet, sauté onion, carrots, celery, and garlic until softened.
- Add cooked lentils, peas, tomato paste, thyme, rosemary, salt, and pepper to the skillet and mix well.
- Transfer the lentil mixture to a baking dish and spread evenly.
- Top with mashed potatoes, smoothing them out with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
- Let cool for a few minutes before serving.
Notes
- For a creamier topping, add a splash of plant-based milk to the mashed potatoes.
- Feel free to add other vegetables like corn or bell peppers.
- This dish can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1/4 of the pie
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Vegan Shepherd's Pie, Comfort Food, Healthy Vegan Recipe