Description
A hearty and comforting plant-based take on a classic Shepherd’s Pie, featuring a rich lentil and vegetable filling topped with creamy mashed potatoes. This dish is perfect for a satisfying weeknight meal or a special occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 1.5 pounds potatoes, peeled and quartered
- 1/4 cup unsweetened plant-based milk
- 2 tablespoons vegan butter
- Optional toppings: fresh parsley
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Add the rinsed lentils, vegetable broth, thyme, and rosemary. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until lentils are tender and most of the liquid is absorbed. Season with salt and pepper.
- While the lentil filling simmers, boil the potatoes in salted water until fork-tender. Drain well.
- Mash the potatoes with plant-based milk and vegan butter until smooth and creamy. Season with salt and pepper.
- Spread the mashed potatoes evenly over the lentil filling in the skillet.
- Bake for 20-25 minutes, or until the top is golden brown and the filling is bubbling.
- Let it rest for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- You can add other vegetables like peas, corn, or mushrooms to the lentil filling for extra flavor and texture.
- For a richer topping, you can add a tablespoon of nutritional yeast to the mashed potatoes.
- Ensure your vegetable broth is low sodium if you are watching your salt intake.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/6 of pie
- Calories: Approximately 400-450 kcal
- Sugar: Approximately 8-10g
- Sodium: Approximately 600-800mg (can vary based on broth)
- Fat: Approximately 10-15g
- Saturated Fat: Approximately 2-3g
- Unsaturated Fat: Approximately 8-12g
- Trans Fat: 0g
- Carbohydrates: Approximately 60-70g
- Fiber: Approximately 15-20g
- Protein: Approximately 20-25g
- Cholesterol: 0mg