Vegetarian Shepherd's Pie
A hearty and delicious vegan version of the classic Shepherd's Pie, made with lentils and vegetables.
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Ingredients
Filling
- 2 tablespoon Olive Oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 2 cups Mixed Vegetables (carrots, peas, corn)
- 1 cup Lentils, cooked
- 2 tablespoon Tomato Paste
- 1 cup Vegetable Broth
- 1 teaspoon Thyme
- 1 teaspoon Rosemary
- to taste Salt and Pepper
Mashed Potato Topping
- 4 cups Potatoes, peeled and chopped
- ¼ cup Vegan Butter
- ½ cup Plant-Based Milk
- to taste Salt and Pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Add the mixed vegetables and cook for about 5 minutes until they start to soften.
- Stir in the cooked lentils, tomato paste, vegetable broth, thyme, rosemary, salt, and pepper. Let it simmer for about 10 minutes.
- While the filling is simmering, boil the potatoes in a large pot of water until tender, about 15 minutes. Drain and return to the pot.
- Add the vegan butter and plant-based milk to the potatoes. Mash until smooth. Season with salt and pepper to taste.
- Transfer the filling to a baking dish and spread it out evenly. Top with the mashed potatoes, spreading them out to cover the filling completely.
- Bake in the preheated oven for about 20 minutes, until the top is golden and the filling is bubbling.
- Let it cool for a few minutes before serving. Enjoy!
Nutritional Value
Calories: 350kcal | Carbohydrates: 60g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 900mg | Fiber: 10g | Sugar: 5g | Vitamin A: 3000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 4mg
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