This hearty and comforting Vegan Shepherd's Pie is a delicious plant-based twist on the classic dish. A flavorful filling of lentils, vegetables, and herbs is topped with a creamy layer of mashed potatoes, then baked to perfection. This satisfying meal is perfect for cozy dinners and special occasions alike.
Ingredients
- 2 lb Potato
- 3 tablespoon Olive oil
- 1 Onion
- 2 Carrot
- 2 Celery stalks
- 4 Garlic clove
- 8 oz Mushrooms
- 2 tablespoon Tomato paste
- 1 teaspoon Thyme
- 1 teaspoon Rosemary
- 1 cup Vegetable broth
- 1 cup Green lentils
- 1 cup Frozen green peas
- Soy milk
- 1 teaspoon Salt
Instructions
Cook the lentils
Rinse the lentils and cook them in 2 cups of water for 20 minutes or until tender. Drain and set aside.
Prepare the vegetables
Peel and dice the onion and carrots. Dice the celery stalks. Mince the garlic cloves. Slice the mushrooms.
Sauté the vegetables
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté for 5 minutes until the vegetables are softened. Add the sliced mushrooms and cook for another 5 minutes.
Add seasonings and lentils
Stir in the tomato paste, thyme, rosemary, salt, and black pepper. Add the cooked lentils, vegetable broth, and frozen peas. Simmer for 10 minutes until the mixture thickens.
Prepare the mashed potatoes
Peel and cut the potatoes into chunks. Boil them in salted water for 15 minutes or until tender. Drain and mash the potatoes with the remaining 1 tablespoon of olive oil and soy milk until creamy.
Assemble and bake
Preheat the oven to 400°F (200°C). Transfer the lentil mixture to a 9x13 inch baking dish. Spread the mashed potatoes evenly on top. Bake for 25-30 minutes or until the top is golden brown and the filling is bubbly.
Let cool and serve
Remove the Vegan Shepherd's Pie from the oven and let it cool for 5-10 minutes before serving.
Nutrition Facts
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