Ingredients
For the Lentil Filling:
1 cup dry green or brown lentils
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
2 large carrots, diced
1 cup frozen peas
1 cup frozen corn
2 tablespoons tomato paste
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon ground black pepper
2 cups vegetable broth
Salt to taste.
For the Mashed Potato Topping:
4 large potatoes, peeled and chopped
1/4 cup vegan butter
1/4 cup unsweetened almond milk (or any plant-based milk)
Salt and pepper to taste.
Instructions
1. Prepare the Lentil Filling:
Cook the Lentils: Start by rinsing the lentils under cold water. 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 the lentils are tender but not mushy. Drain and set aside.
Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 5 minutes. Add the diced carrots and continue cooking until they begin to soften, another 5-7 minutes.
Add Flavorings: Stir in the tomato paste, soy sauce, smoked paprika, thyme, rosemary, and black pepper. Cook for 1-2 minutes, allowing the flavors to meld.
Add Lentils and Broth: Add the cooked lentils and vegetable broth to the skillet. Stir in the frozen peas and corn. Bring to a simmer and let cook for about 10 minutes, or until the mixture has thickened slightly. Adjust seasoning with salt as needed.
2. Prepare the Mashed Potato Topping:
Cook the Potatoes: Place the chopped potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain and return the potatoes to the pot.
Mash the Potatoes: Add the vegan butter and almond milk to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
3. Assemble the Shepherd’s Pie:
Preheat your oven to 400°F (200°C). In a large baking dish, spread the lentil mixture evenly across the bottom. Top with the mashed potatoes, spreading them evenly over the filling. Use a fork to create texture on the surface, which will help it brown.
4. Bake the Shepherd’s Pie:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the filling is bubbly. If desired, you can broil the top for an additional 2-3 minutes for extra browning.
5. Serve:
Remove the shepherd’s pie from the oven and let it cool for a few minutes before serving. Enjoy it warm as a comforting meal.
Additional Tips
Make Ahead: You can prepare the lentil filling and mashed potatoes ahead of time. Assemble the pie and refrigerate it until you’re ready to bake.
Gluten-Free Option: Ensure that the soy sauce or tamari used is gluten-free.
Variations: Feel free to add other vegetables such as mushrooms, bell peppers, or zucchini for more variety.
Nutritional Information (Approximate, Per Serving)
Calories: 320-380 kcal
Total Fat: 10-12g
Saturated Fat: 2-3g
Cholesterol: 0mg (vegan recipe)
Sodium: 500-600mg
Total Carbohydrates: 50-55g
Dietary Fiber: 10-12g
Sugars: 4-6g
Protein: 10-12g.
This vegan shepherd’s pie is a perfect comfort food dish that’s hearty, filling, and full of flavor. The combination of lentils, vegetables, and mashed potatoes creates a balanced meal that’s both nutritious and satisfying. Whether for a family dinner or a cozy night in, this recipe is sure to please everyone at the table. Enjoy!
