Description
A hearty vegan shepherd’s pie made with lentils and vegetables, topped with creamy mashed potatoes.
Ingredients
Scale
- 2 cups cooked lentils
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- 4 cups mashed potatoes
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan and sauté onion, carrots, celery, and garlic until soft.
- Add lentils, vegetable broth, tomato paste, thyme, and rosemary. Simmer for 10 minutes.
- Spread the lentil mixture in a baking dish.
- Top with mashed potatoes, spreading evenly.
- Bake for 25 minutes or until the top is golden.
- Let cool slightly before serving.
Notes
- You can use sweet potatoes for a variation.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg