Description
A hearty vegan lentil shepherd’s pie featuring a flavorful lentil mix topped with creamy mashed potatoes.
Ingredients
Scale
- 1 cup lentils
- 4 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 cup frozen peas
- 4 large potatoes, peeled and cubed
- 1/4 cup plant-based milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Rinse lentils and cook them in vegetable broth until tender.
- In a pan, heat olive oil and sauté onion, carrots, celery, and garlic until soft.
- Add cooked lentils, thyme, rosemary, peas, salt, and pepper to the pan. Mix well.
- Boil potatoes in water until tender. Drain and mash with plant-based milk, salt, and pepper.
- Spread the lentil mixture in a baking dish and top with mashed potatoes.
- Bake for 25-30 minutes until the top is golden brown.
Notes
- Adjust seasoning as per taste.
- Use any vegetables you have on hand.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan lentil shepherd pie, plant-based shepherd's pie, lentil pie