Description
A hearty vegan shepherd’s pie packed with vegetables and lentils.
Ingredients
Scale
- 1 cup lentils
- 2 cups vegetable broth
- 1 onion, chopped
- 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 your oven to 400°F (200°C).
- Cook lentils in vegetable broth until tender, about 20 minutes.
- In a pan, sauté onion, carrots, celery, and garlic until softened.
- Add cooked lentils, peas, tomato paste, thyme, and rosemary. Stir well.
- Season with salt and pepper.
- Spread the lentil mixture in a baking dish.
- Top with mashed potatoes, smoothing the surface.
- Bake for 25-30 minutes until golden brown.
Notes
- You can use any vegetables you like.
- Store leftovers in the fridge for up to 3 days.
- Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan shepherd's pie recipe, plant-based shepherd's pie, lentil shepherd's pie