Vegan Shepherd’s Pie recipe is a hearty and comforting dish that replaces traditional meat with lentils and a medley of vibrant vegetables, creating a nutritious and flavorful meal that everyone will enjoy. This Vegan Shepherd’s Pie recipe features a savory filling of protein-packed lentils, sweet carrots, and tender peas, all simmered together in a rich, aromatic broth. The dish is then topped with creamy, buttery mashed potatoes that provide a satisfying contrast to the filling. Perfect for a plant-based dinner option, Vegan Shepherd’s Pie is not only easy to make but also packed with protein, fiber, and essential nutrients, making it an ideal choice for both vegans and those looking to incorporate more plant-based meals into their diet. This dish is sure to warm your heart and fill your belly, making it a go-to comfort food for any occasion.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Ingredients:
For the Mashed Potato Topping:
- 4 medium potatoes, peeled and chopped
- 1/4 cup unsweetened almond milk (or plant-based milk of choice)
- 2 tablespoons vegan butter
- Salt and pepper to taste
For the Lentil Filling:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 cup frozen peas
- 1 cup cooked lentils (brown or green)
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari (for gluten-free option)
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
1. Prepare the Mashed Potatoes:
- In a large pot, boil the potatoes in salted water until tender (about 15 minutes).
- Drain and mash the potatoes with almond milk, vegan butter, salt, and pepper until smooth. Set aside.
2. Cook the Lentil Filling:
- Heat olive oil in a large pan over medium heat. Sauté the onion and garlic until softened (about 5 minutes).
- Add the diced carrot and cook for another 5 minutes.
- Stir in the lentils, frozen peas, tomato paste, soy sauce, smoked paprika, thyme, salt, and pepper. Cook for another 3-5 minutes until everything is well combined.
3. Assemble the Shepherd’s Pie:
- Preheat your oven to 375°F (190°C).
- Transfer the lentil filling to a baking dish and spread it out evenly.
- Spoon the mashed potatoes on top and smooth them over the filling. Use a fork to create ridges on top for a crispy finish.
- Bake for 20-25 minutes until the potatoes are golden and crispy.
4. Serve:
- Let the pie cool for a few minutes before serving. Enjoy the comforting flavors of this Vegan Shepherd’s Pie, packed with protein and fiber.
Flavor-Enhancing Tips:
- Make It Creamier: Add a splash of plant-based cream to the mashed potatoes for extra richness.
- Herb It Up: Add fresh herbs like rosemary or parsley for added freshness.
- Spice It: For a little kick, mix in a pinch of chili powder or cayenne pepper to the lentil filling.
Quick Info:
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