This Vegan Shepherd’s Pie is a hearty and satisfying dish that’s perfect for a cozy dinner. Made with a layer of savory lentils and vegetables, topped with creamy mashed potatoes, and baked to golden perfection, this shepherd’s pie is both comforting and nutritious. It’s a great option for a family meal or a special occasion, and it’s entirely plant-based. Serve it with a side of green beans or a fresh salad for a complete meal.
Ingredients:
- 1 cup dried green or brown lentils, rinsed
- 2 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 4 large potatoes, peeled and cubed
- 1/4 cup plant-based milk
- 2 tablespoons vegan butter
- Olive oil for cooking
Instructions:
Step 1: Cook the Lentils
In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender and the liquid is absorbed. Set aside.
Step 2: Sauté the Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5 minutes until softened. Add the minced garlic, carrots, and peas, and cook for another 5 minutes until the vegetables are tender. Stir in the tomato paste, soy sauce, thyme, rosemary, and cooked lentils. Season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally. Remove from heat.
Step 3: Make the Mashed Potatoes
In a large pot, bring the cubed potatoes to a boil in salted water. Cook for 15-20 minutes, or until the potatoes are tender. Drain and return the potatoes to the pot. Add the plant-based milk and vegan butter, and mash until smooth and creamy. Season with salt and pepper to taste.
Step 4: Assemble the Shepherd’s Pie
Preheat your oven to 400°F (200°C). Spread the lentil and vegetable mixture evenly in the bottom of a baking dish. Spoon the mashed potatoes on top, spreading them out evenly to cover the filling. Use a fork to create ridges on the surface of the mashed potatoes for a crispy topping.
Step 5: Bake and Serve
Bake the shepherd’s pie in the preheated oven for 20-25 minutes, or until the top is golden and crispy. Let it cool slightly before serving. Enjoy this comforting and hearty meal with a side of green beans or a fresh salad.
Nutritional Information:
This Vegan Shepherd’s Pie is a nutrient-dense dish that’s rich in plant-based protein, fiber, and vitamins. The lentils provide protein and fiber, while the vegetables add a variety of vitamins and minerals. The mashed potatoes add comfort and creaminess, making this dish both satisfying and wholesome.
Tips for Success:
- Customize Your Pie: Feel free to add other vegetables like mushrooms, spinach, or corn for extra flavor and nutrition.
- Make It Ahead: This shepherd’s pie can be assembled ahead of time and baked when ready to serve.
- Serving Suggestions: Pair this shepherd’s pie with a side of green beans, roasted Brussels sprouts, or a fresh salad for a complete meal.
This Vegan Shepherd’s Pie with Lentils and Mashed Potatoes is a delicious and comforting meal that’s perfect for any occasion. It’s easy to make, full of rich and savory flavors, and packed with nutrients. Whether you’re serving it for a family dinner or a special gathering, this shepherd’s pie is sure to impress with its golden, crispy top and hearty, flavorful filling. Enjoy every bite of this satisfying and wholesome dish!