Description
A cozy and hearty vegan twist on the classic shepherd’s pie, featuring seasoned lentils and vegetables under creamy mashed potatoes, baked until golden and delicious.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup mushrooms, chopped
- 1 cup green lentils, rinsed
- 3 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper, to taste
- 4 large russet potatoes, peeled and chopped
- 1/2 cup plant-based milk
- 3 tablespoons vegan butter or olive oil
- Fresh parsley, optional for garnish
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9×9 inch baking dish.
- Heat olive oil in a skillet. Sauté onion, garlic, carrots, celery, and mushrooms for 7-8 minutes until softened.
- Add tomato paste, lentils, thyme, rosemary, salt, and pepper. Stir, then pour in vegetable broth. Simmer for 25-30 minutes until lentils are tender and the mixture thickens.
- Meanwhile, boil the potatoes in salted water for 15-20 minutes until tender. Drain and mash with plant-based milk and vegan butter. Season to taste.
- Spread the lentil mixture evenly in the baking dish. Top with mashed potatoes and smooth out the surface. Create ridges with a fork for texture.
- Bake uncovered for 20-25 minutes until golden. For extra browning, broil for 2-3 minutes at the end.
- Let cool for 10 minutes before serving. Garnish with parsley if desired.
Notes
- Use Yukon Gold potatoes for extra creamy mash.
- To make it oil-free, sauté with broth and skip butter in mash.
- Can be prepped ahead and baked later.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 6g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan shepherds pie, plant based dinner, lentil pie, vegan comfort food, mashed potato bake