If you’re searching for a comforting and wholesome dish, this Vegan Shepherd’s Pie with Lentils Recipe is exactly what you need. It’s a delightful twist on a classic comfort food, loaded with rich flavors and textures that will satisfy both vegans and meat-lovers alike. With a base of hearty lentils and a creamy potato topping, this dish brings warmth and satisfaction to your dinner table.
Imagine a savory filling of seasoned lentils, vegetables, and herbs, all topped with a fluffy layer of mashed potatoes. Each bite is a harmonious blend of earthy flavors, making it a perfect meal for chilly evenings or family gatherings. This Vegan Shepherd’s Pie is not only filling but also packed with nutrients, ensuring everyone leaves the table happy and satisfied.
Delicious and Nutritious Vegan Shepherd’s Pie
This Vegan Shepherd’s Pie with Lentils Recipe is a plant-based delight featuring a savory lentil filling combined with a variety of colorful vegetables. Topped with buttery mashed potatoes, it’s a fulfilling and nutritious meal that pleases the palate and warms the soul.
Ingredients
- 1 cup green or brown lentils, rinsed and drained
- 2 cups vegetable broth
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari
- 1 cup frozen peas
- 4 large potatoes, peeled and diced
- 1/4 cup plant-based milk
- 2 tablespoons vegan butter
- Salt and pepper to taste
Instructions
- Cook the Lentils: In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain any excess liquid.
- Sauté the Vegetables: In a large skillet, sauté onion, carrots, and celery in a bit of water or oil over medium heat until softened, about 5-7 minutes. Add garlic, thyme, and rosemary, and cook for another minute.
- Combine Filling: Stir in the cooked lentils, tomato paste, soy sauce, and frozen peas. Cook for another 5 minutes, seasoning with salt and pepper to taste.
- Prepare the Mashed Potatoes: In a separate pot, boil the diced potatoes until tender. Drain and return to the pot. Add plant-based milk and vegan butter, and mash until smooth. Season with salt and pepper.
- Assemble the Pie: Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil filling evenly and top with the mashed potatoes, smoothing it out with a spatula.
- Bake: Place in the preheated oven and bake for 25-30 minutes, or until the top is slightly golden. Let it cool for a few minutes before serving.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 320kcal
- Fat: 8g
- Protein: 15g
- Carbohydrates: 50g
