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Vegan Shepherd’s Pie

Writer: justcallmelelejustcallmelele

 

This Vegan Shepherd’s Pie is a hearty and comforting dish that’s perfect for family dinners. Made with a savory lentil and vegetable filling, topped with creamy mashed potatoes, it’s a deliciously satisfying, plant-based take on the classic.


Ingredients You'll Need


 
  • 1 cup dried green or brown lentils, cooked (or 2 cans cooked lentils)

  • 2 medium potatoes, peeled and diced

  • 1 cup carrots, diced

  • 1 cup peas (fresh or frozen)

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 2 tbsp tomato paste

  • 1 cup vegetable broth

  • 2 tbsp olive oil (for sautéing)

  • 1 tsp dried thyme

  • 1/2 tsp rosemary

  • Salt and pepper, to taste

  • 1/4 cup non-dairy milk (for mashed potatoes)

  • 2 tbsp vegan butter (for mashed potatoes)


Prepare the Potatoes

  • Boil the diced potatoes in salted water for about 10-15 minutes, until tender.

  • Drain, then mash with non-dairy milk and vegan butter.

  • Season with salt and pepper.


Make the Filling

  • While the potatoes cook, heat olive oil in a large skillet.

  • Add the onion and garlic, and cook for 3-4 minutes until softened.

  • Add:

    • carrots

    • peas

    • cooked lentils

    • tomato paste

    • vegetable broth

    • thyme

    • rosemary.

  • Simmer for 10 minutes, until the mixture thickens. Season with salt and pepper to taste.


Assemble the Pie

  • Preheat the oven to 400°F (200°C).

  • Transfer the lentil mixture to a baking dish, then spread the mashed potatoes evenly on top.


Bake

  • Bake in the preheated oven for 20-25 minutes, until the top is golden and slightly crispy.


Enjoy!


 

 
 
 

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