Classic Vegan Shepherd's Pie

This comforting classic shepherd's pie has been reinvented as a vegan dish, featuring hearty lentils and mixed vegetables in a rich, savory gravy, all topped with creamy, fluffy mashed potatoes. Perfect for a cozy family dinner, this dish will delight even the most dedicated meat-eaters with its satisfying flavors.

Ingredients

• 2 cups cooked lentils
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup peas
• 1 cup corn
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 2 cups vegetable broth
• 3 medium potatoes, peeled and cubed
• 1/4 cup almond milk
• 2 tablespoons vegan butter
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, saute until the onion is translucent.
3. Add carrots, peas, and corn to the skillet. Stir in tomato paste, soy sauce, thyme, and rosemary. Cook for another 5 minutes.
4. Add cooked lentils and vegetable broth, simmer for about 10 minutes until the mixture thickens.
5. Meanwhile, boil potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash with almond milk and vegan butter.
6. Pour the lentil mixture into a baking dish, spread mashed potatoes over the top. Smooth with a spatula.
7. Bake in the preheated oven for 20-25 minutes until the top is golden brown.
8. Allow to cool slightly before serving.

Health Benefits

• Rich in plant-based protein from lentils
• High in fiber which is beneficial for digestive health
• Low in saturated fats, contributing to heart health

Nutrition Facts

Calories: 410 | Protein: 16g | Carbs: 72g | Fat: 10g | Fiber: 18g | Sugar: 7g