Vegan Lentil Shepherd's Pie

 

 

Discover a delicious and wholesome twist on a beloved classic with our Vegan  Lentil Shepherd's Pie. This recipe transforms the traditional meat-based dish into a plant-powered delight, perfect for those seeking a hearty and nutritious meal without animal products.

Our version features a savory filling of lentils simmered with an aromatic mix of onions,  garlic, carrots, celery, and mushrooms, all enhanced with a blend of herbs and spices. This rich, flavorful base is then topped with creamy,  smooth mashed potatoes, creating a delightful contrast that will satisfy your taste buds.

Vegan Lentil Shepherd's Pie is more than just a comforting meal—it celebrates plant-based cooking.  Lentils provide a generous amount of protein and fiber, while the colorful vegetables add essential vitamins and minerals. This dish not only supports a healthy lifestyle but also offers a sustainable and compassionate choice for dinner.

Ideal for family gatherings,  cozy dinners, or meal prepping, this shepherd's pie is as versatile as it is delicious. Easy to make and even easier to enjoy, it promises to become a staple in your recipe collection. Embrace the warmth and nourishment of this Vegan Lentil Shepherd's Pie and enjoy a modern,  plant-based take on a timeless favorite.

 Vegan Lentil Shepherd's Pie
Ingredients

For the Lentil Filling:

-1 cup dried green or brown lentils, rinsed and drained
-3 cups vegetable broth or water
-1 tablespoon olive oil
-1 onion, finely chopped
-2 carrots, diced
-2 cloves garlic, minced
-1 cup frozen peas
-1 teaspoon dried thyme
-1 teaspoon dried rosemary
-1 tablespoon tomato paste
 Salt and pepper to taste

For the Mashed Potato Topping:

-4 large russet potatoes peeled and cubed
-1/4 cup unsweetened almond milk or other plant-based milk
-2 tablespoons vegan butter or olive oil
 Salt and pepper to taste

Instructions

1-Cook the Lentils:
-In a medium pot, mix the lentils with the vegetable broth (or water).. Heat until boiling, then lower the heat to maintain a simmer. Cover and simmer for about 20-25 minutes, or until the lentils are cooked to a tender but firm texture. Drain any excess liquid and set aside.

2-Prepare the Lentil Filling:
-In a large skillet, heat the olive oil over medium heat. Add the chopped onion and diced carrots. Sauté for approximately 5-7 minutes, or until the vegetables have softened.
-Add the minced garlic, frozen peas, dried thyme, and rosemary to the skillet. Sauté for an additional 2 minutes.
-Stir in the cooked lentils and tomato paste. Season with salt and pepper to taste. Continue cooking for a few minutes longer to meld the flavors together. Set aside.

3-Prepare the Mashed Potatoes:
-In a separate pot,  cover the cubed potatoes with water. Bring to a boil, then simmer until the potatoes are tender, approximately 15 minutes.. Drain the potatoes.
-Mash the potatoes with a potato masher or fork. Incorporate the unsweetened almond milk, vegan butter (or olive oil), salt, and pepper. Continue mashing until smooth and creamy.

4-Assemble and Bake:
-Preheat your oven to 375°F (190°C).
-In a baking dish, spread the lentil filling evenly as the bottom layer.
-Evenly spread the mashed potato mixture over the lentil filling.
-Use a fork to create a textured pattern on the mashed potato topping.
-Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and the edges are bubbling.

Nutrition Facts (per serving, based on 6 servings):

-Calories: ~300
-Total Fat: 5g
-Saturated Fat: 1g
-Total Carbohydrates: 53g
-Dietary Fiber: 15g
-Sugars: 7g
-Protein: 14g

Enjoy this hearty, nutritious, and delicious Vegan Lentil Shepherd's Pie as a perfect comfort meal that's good for you and the planet.