Hearty & Healthy Vegan Lentil Shepherd’s Pie
Hello, wonderful plant-based friends! If you’re craving a comforting, nutritious meal that’s both satisfying and easy to make, you’re in the right place. My Vegan Lentil Shepherd’s Pie is a perfect blend of hearty lentils, vibrant vegetables, and creamy mashed potatoes, all topped with a golden, crispy crust. It’s ideal for cozy dinners, meal prepping, or impressing guests with your culinary skills—all while keeping things wholesome and entirely plant-based. Let’s dive into this delicious, protein-packed recipe that’s sure to become a staple in your kitchen!
Ingredients
Method
- Cook the Lentils:
- Combine the lentils with 3 cups of water in a medium saucepan. Bring to a boil, then simmer for 25-30 minutes until tender. Drain and set aside.
- Prepare the Filling:
- Heat olive oil in a large skillet. Add onion and garlic, sauté for 5 minutes until translucent.
- Stir in carrots, celery, and mushrooms. Cook for 7-8 minutes until softened.
- Add tomato paste, thyme, rosemary, and smoked paprika. Mix well.
- Stir in lentils and vegetable broth. Simmer for 10 minutes.
- Add peas and corn. Cook for 5 more minutes. Season with salt and pepper.
- Make the Mashed Potatoes:
- Boil potatoes until tender (15-20 minutes). Drain and mash with plant-based milk and vegan butter. Season with salt and pepper.
- Assemble the Shepherd’s Pie:
- Preheat oven to 400°F (200°C).
- Spread lentil filling evenly in a baking dish.
- Top with mashed potatoes, using a fork to create ridges.
- Sprinkle with paprika (optional).
- Bake:
- Bake for 20-25 minutes, or until golden and crispy.
- For extra crisp, broil for 2-3 minutes, watching carefully.
- Serve:
- Garnish with fresh parsley. Serve hot and enjoy!
Notes
Tips for Perfection:
- Add breadcrumbs for extra crunch.
- Flavor boost: Add balsamic vinegar or soy sauce to the filling.
- Customize with spinach, kale, or sweet potatoes for added nutrition.
