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Vegan Shepherd’s Pie

Vegan Shepherd's Pie
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Indulge in the comforting goodness of Vegan Shepherd’s Pie, a hearty dish that’s perfect for family dinners or meal prep. This flavorful plant-based version features a rich lentil filling, loaded with nutritious vegetables and topped with creamy mashed potatoes. It’s not only satisfying but also customizable to suit your taste preferences. Whether you’re enjoying it on a chilly evening or serving it at a gathering, this wholesome recipe is sure to become a favorite.

Ingredients

Scale
  • 1 cup dried brown or green lentils
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 8 oz sliced mushrooms
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 cup red apple vinegar (optional)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 cup frozen peas
  • 1 cup corn kernels (frozen or canned)
  • 1 tablespoon soy sauce or tamari
  • 4 lbs russet potatoes, peeled and quartered
  • 1 cup unsweetened plant-based milk
  • 4 tablespoons vegan butter
  • Salt and black pepper to taste
  • 2 tablespoons nutritional yeast (optional)

Instructions

  1. In a large pot, heat olive oil over medium heat. Sauté onions until translucent.
  2. Add garlic, carrots, and celery; cook until softened. Stir in mushrooms and cook until they release moisture.
  3. Mix in tomato paste and vegetable broth with lentils, thyme, rosemary, soy sauce/tamari, salt, and pepper. Simmer until lentils are tender (20-25 minutes).
  4. Meanwhile, boil potatoes in salted water until fork-tender (15-20 minutes). Drain and mash with plant-based milk and vegan butter.
  5. Preheat oven to 400°F (200°C). Spread lentil filling in a baking dish and layer mashed potatoes on top.
  6. Bake for about 25-30 minutes until golden brown.

Nutrition

Find it online: https://weekendsrecipe.com/vegan-shepherds-pie-2/