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vegan-shepherds-pie-recipe

Vegan Shepherd's Pie

A hearty and comforting vegan shepherd's pie made with lentils and vegetables, topped with creamy mashed potatoes.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: British
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Filling

  • 1 cup Lentils cooked
  • 1 cup Carrots diced
  • 1 cup Peas frozen
  • 1 cup Corn frozen
  • 1 cup Onion chopped
  • 2 cloves Garlic minced
  • 2 tablespoon Tomato paste
  • 2 cups Vegetable broth
  • 1 teaspoon Thyme dried
  • 1 teaspoon Rosemary dried
  • to taste Salt and pepper

Mashed Potatoes

  • 4 cups Potatoes peeled and chopped
  • ½ cup 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, sauté the onions and garlic until translucent.
  3. Add the carrots, peas, corn, and cooked lentils. Cook for a few minutes.
  4. Stir in the tomato paste, vegetable broth, thyme, and rosemary. Simmer for 10 minutes.
  5. Season with salt and pepper to taste. Transfer the mixture to a baking dish.
  6. In another pot, boil the potatoes until tender. Drain and mash with plant-based milk and vegan butter. Season with salt and pepper.
  7. Spread the mashed potatoes over the vegetable mixture in the baking dish.
  8. Bake for 20 minutes or until the top is golden brown.

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 1000mg | Fiber: 12g | Sugar: 6g | Vitamin A: 5000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 4mg

Keywords

Comfort Food, Vegan
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