Vegan Lentil Shepherd’s Pie

Vegan Lentil Shepherd’s Pie is a hearty and comforting dish, perfect for those looking for a plant-based version of the classic comfort food. This recipe uses lentils as a nutritious and delicious substitute for meat, combined with a medley of vegetables and topped with creamy mashed potatoes. It’s a complete meal that will satisfy vegans and non-vegans alike. Here’s how to make it:

Ingredients

  • - For the Lentil Vegetable Filling
  • 1 cup dried green or brown lentils, rinsed
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce or tamari (gluten-free if necessary)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 2 cups vegetable broth
  • - For the Mashed Potato Topping
  • 2 pounds potatoes, peeled and cut into chunks (Yukon gold works well)
  • 1/4 cup olive oil or vegan butter
  • 1/2 cup unsweetened almond milk or any plant-based milk
  • Salt and pepper to taste

Instructions

Prepare the Lentil Vegetable Filling
1
Cook the lentils: In a medium saucepan, add the lentils and cover with water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until lentils are tender but not mushy. Drain any excess water and set aside.
2
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
3
Add the carrots and celery to the skillet and cook for about 5 minutes, or until they start to soften.
4
Stir in the cooked lentils, frozen peas, corn, tomato paste, soy sauce, thyme, rosemary, paprika, salt, and pepper. Pour in the vegetable broth and bring to a simmer. Let the mixture cook until it thickens, about 10-15 minutes. Adjust seasoning as needed.
Prepare the Mashed Potato Topping
1
Boil the potatoes in a large pot of salted water until they are tender, about 15-20 minutes.
2
Drain the potatoes and return them to the pot. Add the olive oil or vegan butter, almond milk, salt, and pepper. Mash until smooth and creamy. Adjust seasoning to taste.
Assemble and Bake
1
Preheat the oven to 400°F (200°C).
2
Transfer the lentil vegetable filling to a large baking dish. Spread the mixture evenly.
3
Spoon the mashed potatoes over the lentil mixture, spreading them out in an even layer. Use a fork to create texture on the surface if desired.
4
Bake in the preheated oven for about 20-25 minutes, or until the top is golden and the edges are bubbling.
5
Let it cool for a few minutes before serving.

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