Description
A hearty and nutritious twist on the classic Shepherd’s Pie, this Lentil and Vegetable Shepherd’s Pie is a comforting vegan main course. Layers of savory lentils, aromatic vegetables, and creamy mashed potatoes come together in this British-inspired dish that is sure to satisfy your craving for a cozy meal.
Ingredients
Scale
Lentil Filling:
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 garlic cloves (minced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 1 cup mushrooms (chopped)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 teaspoon fresh rosemary (or 1/2 teaspoon dried)
- 1 tablespoon tomato paste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 cup brown or green lentils (rinsed)
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 cup frozen peas
- Salt to taste
Mashed Potato Topping:
- 4 cups mashed potatoes (prepared in advance)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Sauté vegetables: Heat olive oil in a large skillet. Sauté onion, garlic, carrots, and celery until softened.
- Add mushrooms and seasonings: Stir in mushrooms, thyme, rosemary, tomato paste, smoked paprika, and black pepper. Cook for 2 minutes.
- Cook lentils: Add lentils, vegetable broth, and soy sauce. Simmer for 25-30 minutes until tender.
- Finish filling: Stir in peas and season with salt. Transfer to a baking dish.
- Top with mashed potatoes: Spread mashed potatoes over the lentil mixture.
- Bake: Bake for 20 minutes until golden.
- Serve: Let it rest before serving.
Notes
- For extra flavor, mix vegan butter or roasted garlic into the mashed potatoes.
- You can use sweet potatoes as a topping for a different twist.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 6g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
