Name: Vegan Shepherd’s Pie
Ingredients: 1 cup green or brown lentils; 2 carrots, diced; 1 onion, diced; 2 garlic cloves, minced; 1 cup peas; 1 cup corn kernels; 1 cup vegetable broth; 1 can diced tomatoes; 1 tbsp olive oil; 1 tsp thyme; Salt and pepper to taste; 4 cups mashed potatoes (prepared with plant-based milk and vegan butter)

Description

This recipe, “Vegan Shepherd’s Pie,” is a plant-based adaptation of the classic shepherd’s pie, traditionally made with ground meat and topped with mashed potatoes

Ingredients

Scale

1 cup green or brown lentils
2 carrots, diced
1 onion, diced
2 garlic cloves, minced
1 cup peas
1 cup corn kernels
1 cup vegetable broth
1 can diced tomatoes
1 tbsp olive oil
1 tsp thyme
Salt and pepper to taste
4 cups mashed potatoes (prepared with plant-based milk and vegan butter)

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Instructions

Preheat Oven: Preheat the oven to 375°F (190°C).
Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and minced garlic, and sauté until softened, about 5 minutes.
Add Lentils and Liquids: Add the lentils, vegetable broth, diced tomatoes, thyme, salt, and pepper to the pot. Stir to combine.
Simmer Lentils: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
Add Peas and Corn: Stir in the peas and corn, and cook for another 5 minutes, or until heated through.
Transfer to Baking Dish: Transfer the lentil and vegetable mixture to a baking dish and spread it out evenly.
Top with Mashed Potatoes: Spread the mashed potatoes evenly over the top of the lentil mixture, smoothing it out with a spatula or the back of a spoon.
Bake: Bake for 20-25 minutes, or until the mashed potato topping is golden brown and the filling is bubbling.
Cool and Serve: Let the shepherd’s pie cool slightly before serving. This allows the filling to set and makes it easier to serve.