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vegan-shepherds-pie-recipe

Vegan Shepherd's Pie

A hearty and comforting vegan version of the classic shepherd's pie, made with lentils and vegetables.
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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

  • 2 tablespoon Olive Oil
  • 1 large Onion, diced
  • 3 cloves Garlic, minced
  • 2 cups Carrots, diced
  • 1 cup Frozen Peas
  • 1 cup Corn Kernels
  • 1 cup Lentils, cooked
  • 2 tablespoon Tomato Paste
  • 2 cups Vegetable Broth
  • 1 teaspoon Thyme
  • 1 teaspoon Rosemary
  • to taste Salt and Pepper

Mashed Potato Topping

  • 4 large Potatoes, peeled and cubed
  • ¼ cup Vegan Butter
  • ½ cup Plant-Based Milk
  • to taste Salt and Pepper

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
  3. Add the carrots, peas, corn, and cooked lentils. Stir in the tomato paste, vegetable broth, thyme, rosemary, salt, and pepper. Simmer for 10-15 minutes.
  4. Meanwhile, boil the potatoes in a large pot until tender. Drain and mash with vegan butter and plant-based milk. Season with salt and pepper.
  5. Transfer the filling to a baking dish. Spread the mashed potatoes on top. Bake for 20 minutes or until the top is golden brown.
  6. Let cool slightly before serving. Enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 1000mg | Fiber: 10g | Sugar: 5g | Vitamin A: 5000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 4mg

Keywords

Comfort Food, Vegan
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