Description
A hearty, plant-based twist on the classic Shepherd’s Pie, featuring earthy lentils and creamy mashed potatoes, perfect for cozy family dinners.
Ingredients
Scale
- 1 cup brown or green lentils, dried
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup red wine (optional)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- 1 cup corn kernels, frozen or canned
- 1 tablespoon soy sauce or tamari
- Salt and black pepper, to taste
- 4 lbs russet potatoes, peeled and quartered
- 1 cup plant-based milk, unsweetened
- 4 tablespoons vegan butter
- 2 tablespoons nutritional yeast (optional)
- Salt and white pepper, to taste
Instructions
- Rinse the lentils under cool running water.
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes, until translucent.
- Add diced carrots and celery, cooking for an additional 3-4 minutes.
- Toss in sliced mushrooms and minced garlic; sauté for another 5 minutes.
- Stir in tomato paste, dried thyme, dried rosemary, and bay leaf; cook for 1 minute.
- Pour in vegetable broth and rinsed lentils. Add red wine if using, and bring to a boil. Reduce heat and simmer for about 30 minutes, or until lentils are tender.
- Meanwhile, place peeled and quartered russet potatoes in a large pot, cover with water, and bring to a boil. Cook for about 15-20 minutes until fork-tender.
- Drain potatoes and return to pot. Add plant-based milk, vegan butter, salt, and white pepper. Mash until creamy.
- Preheat oven to 400°F (200°C).
- Once lentil filling is done, stir in frozen peas and corn. Remove bay leaf.
- In a greased baking dish, pour in lentil filling and spread mashed potatoes on top. Create texture with a fork.
- Bake for 25-30 minutes until golden brown on top and bubbling around the edges.
- Allow to cool for a few minutes before serving.
Notes
Feel free to customize with extra veggies or spices to suit your taste. This dish is great for meal prep and can be stored in the fridge for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 17g
- Cholesterol: 0mg