Description
A hearty and comforting vegan shepherd’s pie made with lentils and vegetables, topped with creamy mashed potatoes.
Ingredients
Scale
- 1 cup dried lentils
- 2 cups vegetable broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- 1 cup frozen peas
- 4 large potatoes, peeled and cubed
- 1/4 cup plant-based milk
- 2 tbsp vegan butter
- Salt and pepper to taste
Instructions
- Cook lentils in vegetable broth until tender, about 20 minutes. Drain and set aside.
- Boil potatoes until soft, then mash with plant-based milk, vegan butter, salt, and pepper.
- Heat olive oil in a pan and sauté onion, carrots, celery, and garlic until softened.
- Add thyme, rosemary, cooked lentils, and peas. Stir well and cook for 5 minutes.
- Spread the lentil mixture in a baking dish, then top with mashed potatoes.
- Bake at 375°F (190°C) for 25 minutes until golden on top.
Notes
- You can substitute sweet potatoes for a different flavor.
- Store leftovers in the fridge for up to 3 days.
- Freezes well for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg