Indulge in a plant-based twist on a classic comfort food with our vegan lentil shepherd’s pie. This wholesome dish is a symphony of flavors and textures that will leave you craving more with every bite. Imagine a rich, savory lentil filling encased in a blanket of velvety mashed potatoes, topped with a golden-brown crust that melts in your mouth.
Packed with plant-based protein, fiber, and an array of nutrients, this dish is a nutritional powerhouse that will satisfy even the heartiest of appetites. Whether you’re a dedicated vegan or simply seeking a delicious and nourishing meal, our vegan lentil shepherd’s pie is sure to become a staple in your culinary repertoire.
Ingredients:
- 1 cup dried green or brown lentils, rinsed
- 4 cups vegetable broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 4 large russet potatoes, peeled and quartered
- 1/4 cup plant-based milk
- 2 tablespoons vegan butter
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
- Drain the lentils, reserving the cooking liquid.
- In a large skillet, sauté the onion, garlic, carrots, and celery in a bit of the reserved cooking liquid or vegetable broth until softened, about 5-7 minutes.
- Add the cooked lentils, frozen peas, tomato paste, thyme, salt, and pepper to the skillet. Stir to combine and set aside.
- In a large pot, cover the quartered potatoes with water and bring to a boil. Cook until fork-tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add the plant-based milk and vegan butter, and mash until smooth and creamy.
- Transfer the lentil mixture to a large baking dish and spread it evenly.
- Top the lentil mixture with the mashed potatoes, spreading them evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown.
- Let cool for 5 minutes before serving.
Enjoy this hearty and nutritious vegan lentil shepherd’s pie as a comforting main dish or share it with loved ones for a memorable plant-based feast that will leave everyone feeling satisfied and nourished.