Description
A hearty vegan lentil shepherd’s pie topped with creamy mashed potatoes.
Ingredients
Scale
- 1 cup lentils, rinsed
- 2 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 tablespoons tomato paste
- 1 cup frozen peas
- 4 large potatoes, peeled and chopped
- 1/4 cup plant-based milk
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Cook lentils in vegetable broth until tender, about 20 minutes.
- In a pan, heat olive oil. Sauté onion, carrots, and celery until soft.
- Add garlic, thyme, rosemary, and tomato paste. Cook for another 2 minutes.
- Mix in cooked lentils and frozen peas. Stir well.
- Boil potatoes in salted water until tender. Drain and mash with plant-based milk.
- Spread lentil mixture in a baking dish. Top with mashed potatoes.
- Bake for 25-30 minutes until golden brown.
Notes
- For extra flavor, add nutritional yeast to mashed potatoes.
- Use any vegetables you have on hand.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan shepherd's pie, lentil shepherd's pie, plant-based shepherd's pie