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Vegan Shepherd's Pie

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1h 20min

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6 servings

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This hearty and comforting Vegan Shepherd's Pie is a delicious plant-based twist on the classic dish. A flavorful filling of lentils, vegetables, and herbs is topped with a creamy layer of mashed potatoes, then baked to perfection. This satisfying meal is perfect for cozy dinners and special occasions alike.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
8 g
4 g
Allergen Content

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Ingredients

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Steps

Read instructions and get ready to cook

1
Cook the lentils

Rinse the lentils and cook them in 2 cups of water for 20 minutes or until tender. Drain and set aside.

2
Prepare the vegetables

Peel and dice the onion and carrots. Dice the celery stalks. Mince the garlic cloves. Slice the mushrooms.

3
Sauté the vegetables

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté for 5 minutes until the vegetables are softened. Add the sliced mushrooms and cook for another 5 minutes.

4
Add seasonings and lentils

Stir in the tomato paste, thyme, rosemary, salt, and black pepper. Add the cooked lentils, vegetable broth, and frozen peas. Simmer for 10 minutes until the mixture thickens.

5
Prepare the mashed potatoes

Peel and cut the potatoes into chunks. Boil them in salted water for 15 minutes or until tender. Drain and mash the potatoes with the remaining 1 tablespoon of olive oil and soy milk until creamy.

6
Assemble and bake

Preheat the oven to 400°F (200°C). Transfer the lentil mixture to a 9x13 inch baking dish. Spread the mashed potatoes evenly on top. Bake for 25-30 minutes or until the top is golden brown and the filling is bubbly.

7
Let cool and serve

Remove the Vegan Shepherd's Pie from the oven and let it cool for 5-10 minutes before serving.

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