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Vegan Shepherd's Pie

Vegan Shepherd's Pie

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Dinner
Cuisine: Plant-Based, vegan
Ingredients Method

Ingredients
  

  • 1 ½ cups cooked lentils green or brown
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 carrots diced
  • 1 celery stalk diced
  • 1 cup mushrooms chopped
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce or tamari
  • 1 cup vegetable broth
  • ½ cup frozen peas
  • Salt and pepper to taste
  • For the Mashed Potato Topping:
  • 3 large potatoes peeled and diced
  • ¼ cup unsweetened plant-based milk almond, oat, or soy
  • 2 tablespoons vegan butter
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • Instructions

Method
 

  1. Place diced potatoes in a pot of salted water. Bring to a boil and cook for 15-20 minutes until tender.
  2. Drain and mash with plant-based milk, vegan butter, garlic powder, salt, and pepper. Set aside.
  3. Heat olive oil in a large pan over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
  4. Add mushrooms, thyme, rosemary, and smoked paprika. Cook for another 3 minutes.
  5. Stir in tomato paste and soy sauce, mixing well.
  6. Add cooked lentils and vegetable broth. Simmer for 10 minutes, allowing flavors to meld.
  7. Stir in frozen peas, season with salt and pepper, and remove from heat.
  8. Preheat oven to 375°F (190°C).
  9. Transfer the lentil filling to a baking dish and spread evenly.
  10. Top with the mashed potatoes, spreading evenly with a spatula.
  11. Bake for 20 minutes until slightly golden on top. For extra crispiness, broil for the last 5 minutes.
  12. Serve