Description
A hearty vegan lentil shepherd’s pie made with lentils, vegetables, and topped with creamy mashed potatoes.
Ingredients
Scale
- 1 cup lentils
- 2 cups vegetable broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 4 cups mashed potatoes
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the lentils and cook them in vegetable broth until tender.
- In a pan, sauté onion, carrots, celery, and garlic until softened.
- Add cooked lentils, tomato paste, thyme, rosemary, peas, salt, and pepper to the pan.
- Stir well and cook for a few minutes.
- Transfer the lentil mixture to a baking dish.
- Spread mashed potatoes on top of the lentil mixture.
- Bake in the oven for 25-30 minutes until golden brown.
Notes
- Use any vegetables you prefer.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan lentil shepherd pie, lentil pie, vegan comfort food