Vegan lentil shepherd’s pie that delights every palate!
A delicious and hearty vegan lentil shepherd’s pie that is perfect for any occasion, packed with flavor and nutrients.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Vegan
Ingredients
Scale
- 1 cup green or brown lentils
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons tomato paste
- 1 cup frozen peas
- 4 cups mashed potatoes (made with plant-based milk and vegan butter)
- 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 reduce heat and simmer until lentils are tender, about 20-25 minutes.
- In a skillet, sauté onion, carrots, and celery until softened, about 5-7 minutes.
- Add garlic, thyme, rosemary, and tomato paste to the skillet, cooking for an additional 2 minutes.
- Stir in the cooked lentils and frozen peas, season with salt and pepper, and mix well.
- Transfer the lentil mixture to a baking dish and spread the mashed potatoes on top.
- Bake in the preheated oven for 25-30 minutes, until the top is golden brown.
- Let cool for a few minutes before serving.
Notes
- Feel free to add other vegetables like corn or bell peppers for extra flavor.
- This dish can be made ahead of time and reheated.
- For a spicier version, add some chili powder or hot sauce.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg