Name: Vegan Lentil Shepherd's Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1 cup brown or green lentils, rinsed; 3 cups vegetable broth; 1 (14.5 ounce) can diced tomatoes, undrained; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 cup frozen peas; 1/2 cup frozen corn; 4 large potatoes, peeled and quartered; 1/4 cup unsweetened plant milk; 2 tablespoons vegan butter; Salt and black pepper to taste

Description

A hearty, plant-based shepherd’s pie topped with creamy mashed potatoes.

Ingredients

Scale

1 tablespoon olive oil
1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 cup brown or green lentils, rinsed
3 cups vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 cup frozen peas
1/2 cup frozen corn
4 large potatoes, peeled and quartered
1/4 cup unsweetened plant milk
2 tablespoons vegan butter
Salt and black pepper to taste

Instructions

Boil potatoes in salted water until tender, about 15-20 minutes. Drain well.
While potatoes cook, heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
Add garlic and cook for 1 minute more.
Stir in lentils, vegetable broth, diced tomatoes, thyme, and rosemary. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until lentils are tender and most liquid is absorbed.
Stir in frozen peas and corn. Season the lentil mixture with salt and pepper. Transfer the mixture to a 9-inch pie dish.
Mash the drained potatoes with plant milk, vegan butter, salt, and pepper until smooth and creamy.
Spread the mashed potatoes evenly over the lentil filling. Create texture on top with a fork.
Bake at 375 degrees Fahrenheit for 20-25 minutes, or until the topping is lightly browned and the filling is bubbling.

Notes

For a richer flavor, add 1 tablespoon of tomato paste with the lentils.
You can use sweet potatoes instead of white potatoes for the topping.
Let the pie rest for 10 minutes before serving.

Prep Time: 20 min
Cook Time: 50 min
Category: Dinner
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 6
Sodium: 450
Fat: 7
Saturated Fat: 1
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 65
Fiber: 15
Protein: 18
Cholesterol: 0

Keywords: Vegan, Lentil, Shepherd's Pie, Vegetarian, Comfort Food, Potato Topping