A hearty and filling vegan shepherd’s pie loaded with vegetables and lentils, topped with creamy mashed potatoes, and baked to perfection.
A hearty and filling vegan shepherd’s pie loaded with vegetables and lentils, topped with creamy mashed potatoes, and baked to perfection.
Ingredients
- 2 cups green lentils rinsed and drained
- 4 cups vegetable broth low-sodium
- 1 tbsp olive oil extra virgin
- 1 onion diced
- 2 carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1 cup frozen peas
- 1 cup corn frozen
- 1 tsp thyme dried
- 1 tsp rosemary dried
- to taste Salt and pepper
- 4 cups mashed potatoes prepared, for topping
Instructions
- Preheat your oven to 400°F (200°C).
- In a large pot, combine the green lentils and vegetable broth. Bring to a boil, then reduce heat and let simmer for 20-25 minutes until lentils are tender. Drain any excess liquid.
- While lentils are cooking, heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery and sauté for 5-7 minutes until vegetables are softened.
- Add minced garlic and tomato paste to the skillet and cook for another 2 minutes.
- Stir in the cooked lentils, frozen peas, frozen corn, dried thyme, and dried rosemary. Cook for an additional 5 minutes, stirring occasionally. Season with salt and pepper to taste.
- Transfer the lentil and vegetable mixture to a baking dish and spread it out evenly.
- Spread the prepared mashed potatoes over the top of the lentil mixture, smoothing it out to cover completely.
- Bake in the preheated oven for 25-30 minutes, until the top is lightly browned and the filling is bubbling.
- Let the shepherd’s pie cool for a few minutes before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.5gSodium: 500mgPotassium: 900mgFiber: 15gSugar: 8gVitamin A: 8500IUVitamin C: 20mgCalcium: 100mgIron: 6mg
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