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Vegan Shepherd’s Pie

Vegan Shepherd's Pie
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Vegan Shepherd’s Pie is the ultimate comfort food that combines hearty lentils and a medley of vegetables, all topped with creamy mashed potatoes. This plant-based delight is not only rich in flavor but also packed with nutrients, making it a perfect choice for family dinners or meal prep. Whether you’re gathering around the dinner table or enjoying a cozy night in, this satisfying dish will please everyone. With simple ingredients and straightforward preparation, Vegan Shepherd’s Pie is an inviting addition to any meal.

Ingredients

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  • 1 cup dried brown or green lentils
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 8 oz mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup frozen peas
  • 4 lbs russet potatoes, peeled and quartered
  • 1 cup unsweetened plant-based milk
  • 4 tablespoons vegan butter

Instructions

  1. In a large pot over medium heat, add olive oil; sauté diced onions until translucent.
  2. Add minced garlic and cook for about 30 seconds. Stir in carrots, celery, mushrooms, tomato paste, thyme, rosemary; cook for 5-7 minutes until softened.
  3. Add lentils and vegetable broth; bring to a boil then reduce heat to simmer covered for 25-30 minutes until tender.
  4. Remove bay leaf; stir in frozen peas and season with salt and pepper as desired.
  5. Boil quartered russet potatoes in salted water until fork-tender. Drain and return to pot; mash with plant-based milk and vegan butter until smooth.
  6. Preheat oven to 400°F (200°C). Spread lentil mixture in a baking dish; top with mashed potatoes.
  7. Bake uncovered for 20-25 minutes until golden brown. Let cool slightly before serving.

Nutrition

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