Go Back
–+ servings
lentil-shepherds-pie-recipe

Lentil Shepherd's Pie

A hearty and comforting vegan shepherd's pie made with lentils and vegetables.
Print Recipe Pin This
Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: British
Servings: 6 servings
Calories: 350 kcal

Ingredients 

Filling

  • 1 cup green or brown lentils rinsed and drained
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 1 cup frozen peas
  • 2 tablespoon tomato paste
  • 1 teaspoon thyme dried
  • 1 teaspoon rosemary dried
  • to taste salt and pepper

Mashed Potato Topping

  • 4 large potatoes peeled and chopped
  • ½ cup unsweetened plant-based milk
  • 2 tablespoon vegan butter
  • to taste salt and pepper

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. In a large pot, bring lentils and vegetable broth to a boil. Reduce heat and simmer for 20 minutes, or until lentils are tender. Drain and set aside.
  3. In the same pot, heat olive oil over medium heat. Add onion and garlic, and sauté until softened.
  4. Add carrots and cook for another 5 minutes. Stir in cooked lentils, peas, tomato paste, thyme, rosemary, salt, and pepper. Cook for another 5 minutes.
  5. Meanwhile, in another pot, boil potatoes until tender. Drain and mash with plant-based milk, vegan butter, salt, and pepper.
  6. Transfer lentil mixture to a baking dish. Spread mashed potatoes evenly on top.
  7. Bake for 20 minutes, or until the top is golden brown. Let cool for a few minutes before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 1200mg | Fiber: 12g | Sugar: 6g | Vitamin A: 5000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 4mg

Keywords

Comfort Food, Vegan
Tried this recipe?Let us know how it was!