-
25
minPrep Time -
60
minCook Time -
85
minReady in -
perYield -
400
calCalories
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
- 2 tablespoons olive oil
- 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
- 1 cup frozen peas
- 2 pounds potatoes, peeled and quartered
- 1/4 cup vegan butter
- 1/2 cup unsweetened almond milk
- Salt and pepper to taste
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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British, Dairy-Free, Quick & Easy, Savory Muffin Recipes | No Comments » on Vegan Shepherd’s Pie