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Description
A hearty and healthy vegan version of shepherd’s pie with lentils and vegetables topped with creamy mashed potatoes.
Ingredients
- 1 cup dried green or brown lentils
- 3 cups vegetable broth
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
- 4 large potatoes, peeled and diced
- 1/4 cup plant-based milk
- 2 tbsp vegan butter
Instructions
- Rinse lentils and cook in vegetable broth for 20-25 minutes until tender. Drain any excess liquid.
- Preheat oven to 375°F (190°C).
- Sauté onion, carrots, and celery in a pan until softened. Add garlic, peas, tomato paste, thyme, and paprika. Stir in cooked lentils and season with salt and pepper.
- Boil potatoes until soft. Drain and mash with plant-based milk and vegan butter.
- Spread lentil mixture in a baking dish, top with mashed potatoes, and smooth evenly.
- Bake for 25-30 minutes until golden on top. Let cool slightly before serving.
Notes
- Store leftovers in the fridge for up to 3 days.
- Swap lentils for mushrooms for a different texture.
- Use sweet potatoes for a sweeter topping.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British