Vegan Shepherd’s Pie
Vegan Shepherd’s Pie is a comforting and nutritious dish that artfully combines lentils, vibrant vegetables, and creamy mashed potatoes. This hearty recipe is perfect for family dinners or gatherings, offering a delightful blend of flavors that will satisfy everyone at the table, regardless of dietary preferences. With its savory filling and golden-brown crust, this Vegan Shepherd’s Pie is not just a meal; it’s a warm embrace on a plate.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Ingredients
Scale
- 1 cup brown or green lentils (dried)
- 4 cups vegetable broth
- 1 large yellow onion (diced)
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 8 oz mushrooms (sliced)
- 3 cloves garlic (minced)
- 4 lbs russet potatoes (peeled and quartered)
- 1 cup unsweetened plant-based milk
- 4 tablespoons vegan butter
- Frozen peas and corn kernels
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, celery, garlic, and mushrooms until softened.
- Stir in tomato paste, thyme, rosemary, salt, pepper, soy sauce or tamari. Cook briefly until fragrant.
- Add lentils and vegetable broth; bring to a boil. Lower heat and simmer until lentils are tender.
- Stir in frozen peas and corn kernels; remove from heat.
- Boil quartered russet potatoes in salted water until fork-tender. Drain and mash with plant-based milk and vegan butter until smooth.
- Preheat oven to 400°F (200°C). Spread lentil mixture in a baking dish and top with mashed potatoes.
- Bake for about 25-30 minutes or until the top is golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://tastyfeastguide.com/vegan-shepherds-pie/