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Vegan Shepherd’s Pie

Vegan Shepherd's Pie
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Indulge in the comforting warmth of Vegan Shepherd’s Pie, a hearty dish that blends tender lentils with vibrant vegetables beneath a creamy layer of mashed potatoes. This nutritious and satisfying meal is perfect for any occasion, whether you’re gathering with friends or enjoying a cozy night in. With its delightful mix of flavors and textures, this plant-based pie is not only a treat for the taste buds but also a wholesome choice that your family will adore.

Ingredients

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  • 1 cup dried brown or green lentils
  • 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 cup frozen peas
  • 1 cup frozen corn kernels
  • 4 lbs russet potatoes, peeled and quartered
  • 1 cup unsweetened plant-based milk

Instructions

  1. In a large pot over medium heat, add olive oil and sauté onion, carrots, celery, mushrooms, and garlic for about 5-7 minutes until softened.
  2. Stir in tomato paste along with dried thyme and rosemary, followed by vegetable broth.
  3. Add lentils and bay leaf; season with salt and pepper. Bring to a boil then reduce heat to simmer uncovered for 25-30 minutes until lentils are tender.
  4. Stir in frozen peas and corn; remove from heat.
  5. Meanwhile, boil potatoes in another pot until fork-tender (15-20 minutes). Drain and mash with plant-based milk until creamy; season with salt and white pepper.
  6. Preheat oven to 400°F (200°C). Spread lentil filling in a baking dish and top with mashed potatoes.
  7. Bake for about 20-25 minutes until golden brown on top.

Nutrition

Find it online: https://trandtaste.com/vegan-shepherds-pie/

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