Hearty Vegan Lentil Shepherd’s Pie
Difficulty: EasyServings
4
servingsCalories
350
kcalTotal time
50
minutesThis hearty Vegan Lentil Shepherd’s Pie is the ultimate plant-based comfort food! Packed with protein-rich lentils, savory veggies, and creamy mashed potatoes.
Ingredients
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
1 cup brown or green lentils, rinsed
2 cups vegetable broth
1 can (14 oz) diced tomatoes
1 teaspoon thyme
1 teaspoon rosemary
1 cup frozen peas
Salt & black pepper to taste
4 large potatoes, peeled and cubed
½ cup unsweetened plant-based milk
2 tablespoons vegan butter
Salt & black pepper to taste
Directions
- Boil the potatoes in salted water until fork-tender (about 15 minutes). Drain and mash with plant-based milk, vegan butter, salt, and pepper. Set aside.
- Heat olive oil in a large pan over medium heat. Sauté the onion, carrots, and garlic until soft (about 5 minutes).
- Add the lentils, vegetable broth, diced tomatoes, thyme, and rosemary. Simmer for 20 minutes until the lentils are tender. Stir in the peas and season with salt and pepper.
- Preheat oven to 375°F (190°C). Spread the lentil mixture in a baking dish and top with the mashed potatoes. Smooth with a spatula and create texture with a fork.
- Bake for 20-25 minutes until golden brown on top.
- Let cool slightly before serving. Garnish with fresh herbs if desired.
Notes
- Serve with a simple green salad or steamed greens for a complete meal.
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