Hearty Lentil Shepherd's Pie
Prep
25m
Cook
45m
Total
70m
Serves
6
Cal
450
“Gather your loved ones around the table for a warm and satisfying vegan shepherd's pie that's bursting with flavor and comfort!”
Gather your loved ones around the table for a warm and satisfying vegan shepherd's pie that's bursting with flavor and comfort! Inspired by Comfort Food flavors, this worth-the-wait hearty lentil shepherd's pie comes together with just a handful of ingredients and yields a crowd-pleasing 6 servings. At 450 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 70 minutes (25 min prep, 45 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes until softened.
- 3
Add the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant.
- 4
Stir in the rinsed lentils, vegetable broth, tomato paste, and soy sauce. Bring to a simmer, then reduce heat, cover, and cook for 25-30 minutes, or until the lentils are tender.
- 5
While the lentils are cooking, prepare the mashed potato topping. Boil the quartered potatoes in salted water until very tender, about 15-20 minutes. Drain well.
- 6
Return the drained potatoes to the pot. Add the plant-based milk and vegan butter. Mash until smooth and creamy. Season with salt and pepper to taste.
- 7
Once the lentils are tender, stir in the frozen peas and corn into the lentil mixture. Season with salt and pepper to taste. If the mixture seems too liquidy, simmer uncovered for a few more minutes to thicken slightly.
- 8
Spoon the lentil mixture into an oven-safe baking dish (if not using a Dutch oven). Evenly spread the mashed potato topping over the lentil mixture.
- 9
You can create a decorative pattern with a fork on top of the mashed potatoes for extra crispiness.
- 10
Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbling. Let stand for a few minutes before serving. Enjoy your comforting vegan shepherd's pie!
Pro Tips
This recipe packs 22g of protein per serving. For even more protein, add a scoop of plant-based protein powder or extra beans.
High in fiber at 18g per serving, this dish will keep you full and satisfied for hours.
Don't skip the seasoning. Vegan comfort food shines when you're generous with salt, pepper, garlic powder, and smoked paprika.
This makes a big batch. Leftovers store well in the fridge for 3-4 days, and most components freeze beautifully for up to 3 months.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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