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Health

Vegan Shepherd’s Pie

Home
Vegan Shepherd’s Pie

25
min
Prep Time
60
min
Cook Time
85
min
Ready in
per
Yield
400
cal
Calories

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Vegan Shepherd’s Pie

Recipe Overview

Author’s name:Vegor
Recipe type:Main Dish
Allergens:gluten-free,nut-free
Seasons:fall,winter
Cuisines:
Courses:dairyfree,quickeasy,savorymuffins

Recipe Description

A comforting, hearty dish with a flavorful lentil and vegetable filling, topped with creamy mashed potatoes. Perfect for chilly evenings and sharing with family and friends.

Ingredients

1 large onion, chopped
2 cloves garlic, minced
3 carrots, diced
2 stalks celery, diced
1 cup brown lentils
3 cups vegetable broth
1 teaspoon thyme
1 teaspoon rosemary
2 tablespoons tomato paste

Steps:

Preheat the oven to 400°F (200°C).
In a large pan, heat olive oil over medium heat. Add the onion and garlic, and sauté until soft.
Add the carrots, celery, and cook for 5 minutes. Stir in the lentils, vegetable broth, thyme, rosemary, and tomato paste.
Bring to a boil, then reduce the heat and simmer for 25 minutes, or until the lentils are soft.
Stir in the frozen peas and cook for another 5 minutes. Season with salt and pepper to taste.
Add the vegan butter and almond milk to the potatoes and mash until smooth. Season with salt and pepper to taste.
Spread the lentil mixture in an oven-proof dish. Top with the mashed potatoes and smooth with a spoon.
Bake for 25 minutes, or until the top is golden. Let it stand for 5 minutes before serving.

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