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Vegan Shepherd’s Pie

Vegan Shepherd's Pie
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A hearty and comforting vegan shepherd’s pie made with lentils and vegetables, topped with creamy mashed potatoes.

Ingredients

Scale
  • 1 cup dried green or brown lentils
  • 2 cups vegetable broth
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • 4 large potatoes, peeled and cubed
  • 1/4 cup plant-based milk
  • 2 tbsp vegan butter

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook lentils in vegetable broth until tender, about 20-25 minutes. Drain any excess liquid.
  3. In a large skillet, sauté onion, carrots, and celery until softened, about 5-7 minutes.
  4. Add garlic, tomato paste, thyme, and rosemary. Cook for 1 minute.
  5. Stir in cooked lentils and peas. Season with salt and pepper.
  6. Transfer the lentil mixture to a baking dish.
  7. Boil potatoes until tender, then mash with plant-based milk and vegan butter.
  8. Spread mashed potatoes evenly over the lentil mixture.
  9. Bake for 20-25 minutes until the top is golden.

Notes

  • You can substitute sweet potatoes for regular potatoes.
  • Add mushrooms for extra umami flavor.
  • Store leftovers in the fridge for up to 3 days.

Nutrition

Find it online: https://kitchenvan.com/vegan-shepherds-pie-recipe-with-lentils-and-mashed-potatoes/