Description
A hearty and nutritious vegan version of the classic shepherd’s pie, packed with lentils and topped with creamy mashed potatoes.
Ingredients
Scale
- 1 cup dried green or brown lentils
- 2 cups water
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp tomato paste
- 1 cup vegetable broth
- 4 large potatoes, peeled and cubed
- 1/4 cup plant-based milk
- 2 tbsp vegan butter
- Salt and pepper to taste
Instructions
- Rinse lentils and cook in 2 cups water until tender (about 20 minutes). Drain and set aside.
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan. Add onion, carrots, and celery. Cook until softened.
- Add garlic, thyme, and rosemary. Cook for 1 minute.
- Stir in tomato paste and cooked lentils. Pour in vegetable broth and simmer for 5 minutes.
- Boil potatoes until soft. Drain and mash with plant-based milk, vegan butter, salt, and pepper.
- Spread lentil mixture in a baking dish. Top with mashed potatoes.
- Bake for 20 minutes or until golden brown.
Notes
- You can use sweet potatoes for a sweeter topping.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 5g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan shepherd’s pie, lentil pie, healthy dinner