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Vegan Shepherd’s Pie

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Vegan Shepherd’s Pie is a heartwarming dish that combines nourishing lentils and fresh vegetables, all topped with creamy mashed potatoes. This plant-based twist on the classic comfort food offers a delightful medley of flavors and textures, making it perfect for family dinners or cozy gatherings. Packed with protein and fiber, this nutritious pie not only satisfies your taste buds but also supports your health goals.

Ingredients

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  • 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
  • 4 lbs russet potatoes, peeled and quartered
  • 1 cup unsweetened plant-based milk
  • 4 tablespoons vegan butter

Instructions

  1. Prepare the Lentil Filling: In a large pot over medium heat, add olive oil and sauté onions for about 5 minutes until translucent. Add garlic, carrots, and celery; cook until softened (5-7 minutes). Stir in mushrooms until they release moisture. Add lentils, vegetable broth, tomato paste, vinegar (if using), herbs, salt, and pepper. Bring to a boil then simmer until lentils are tender (25-30 minutes).
  2. Make the Mashed Potatoes: Boil potatoes in salted water until fork-tender (15-20 minutes). Drain and return to pot. Add plant-based milk and vegan butter; mash until creamy with desired chunkiness. Season with salt and white pepper.
  3. Assemble & Bake: Preheat oven to 400°F (200°C). Remove bay leaf from lentil mixture; stir in peas and corn. Pour filling into a baking dish and top with mashed potatoes. Bake for approximately 25-30 minutes or until golden brown on top.

Nutrition

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