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Description
A hearty and flavorful Vegan Shepherd’s Pie made with beans and lentils, topped with creamy mashed potatoes.
Ingredients
Scale
- 1 cup dried lentils, rinsed
- 1 cup cooked beans (any variety)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tsp thyme
- 1 tsp rosemary
- 2 cups vegetable broth
- 4 large potatoes, peeled and cubed
- 1/4 cup plant-based milk
- 2 tbsp vegan butter
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Boil potatoes until tender, then mash with plant-based milk, vegan butter, salt, and pepper. Set aside.
- In a pan, sauté onion, carrots, celery, and garlic until softened.
- Add lentils, beans, tomato paste, soy sauce, thyme, rosemary, and vegetable broth. Simmer until lentils are cooked and mixture thickens.
- Transfer the lentil mixture to a baking dish and spread the mashed potatoes on top.
- Bake for 25-30 minutes until golden and bubbly.
- Let cool slightly before serving.
Notes
- You can use canned lentils and beans for a quicker version.
- Add nutritional yeast for a cheesy flavor.
- Freeze leftovers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg