-
20
minPrep Time -
45
minCook Time -
65
minReady in -
6
perYield -
220
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:–
- Seasons:All
- Cuisines:UK
- Courses:
Recipe Description
Experience the cozy warmth of our Shepherd’s Pie, a plant-based rendition of the classic comfort food that brings together the heartiness of traditional cuisine with the benefits of vegan ingredients. This dish is a symphony of textures and flavors, meticulously layered to offer a comforting embrace with every forkful.
Ingredients
- 1 tbsp olive oil
- 1 onion (diced)
- 2 cloves garlic (minced)
- 2 carrots (diced)
- 2 stalks celery (diced)
- 1 cup brown lentils (rinsed)
- 2 cups vegetable broth2 tbsp tomato paste
- 1 tsp rosemary
- 1 tsp thyme
- salt and pepper
- 1 cop frozen peas
- 4 large potatoes (peeled and chopped)
- 1/4 cup vegan butter
- 1/4 cup unsweetened almond milk
- Preheat oven to 400°F (200°C).
Steps:
- For the filling, heat olive oil in a pan. Add onion, garlic, carrots, and celery. Cook until softened.
- Add lentils, vegetable broth, tomato paste, rosemary, thyme, salt, and pepper. Bring to a boil, then simmer until lentils are cooked, about 25 minutes. Stir in frozen peas.
- For the mashed potatoes, boil potatoes until tender. Drain and mash with vegan butter, almond milk, salt, and pepper.
- Spread the filling in a baking dish. Top with mashed potatoes. Bake for 20 minutes, or until the top is golden.
- Serve
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