Vegan Shepherd's Pie
If you’re looking for a hearty and healthy winter dish, then you need to add this Vegan Shepherd’s Pie to the menu. Made with plant-based nutritious ingredients, this recipe is comfort food with a healthy twist.
The base is made with fiber-rich veggies including celery, carrots, peas, corn, onion, and garlic, fresh herbs, and protein-rich lentils. Creamy, satisfying mashed potatoes are then added on top and the whole dish is quickly baked to create the ultimate easy winter dish. If you want to make this recipe even simpler and quicker, skip any prep work and use a bag of mixed frozen vegetables for your base.
Thanks to the lentils and peas, just one serving of this Vegan Shepherd’s Pie has 16 grams of plant-based protein. You’ll also be doing your wallet a favor with this recipe, as one serving costs about $1.00. Eating well doesn’t have to be expensive when you stick to simple whole food ingredients.
Recipe for this filling and nourishing dish below:
Vegan Shepherd’s Pie
Serves 10
Ingredients:
Filling:
1 white onion, diced
2 cloves garlic, minced
1 tbsp olive oil
3 medium carrots, diced
3 stalks celery, diced
1.5 cups brown or green lentils, dry
1 cup frozen peas
1 cup frozen corn
2 tsp fresh thyme, chopped
2 tsp fresh rosemary, chopped
5 cups low-sodium vegetable broth
2 tbsp tomato paste
1/4 tsp salt
1/2 tsp pepper
Mashed Potatoes
3 lbs yukon gold potatoes
4 tbsp vegan butter
1/4 tsp paprika
1/4 tsp salt
1/2 tsp pepper
Instructions:
Add potatoes to a large pot and fill with water until they’re covered. Bring to a low boil on medium and cook for 20-30 minutes until fork tender.
Once cooked, drain and then transfer to a mixing bowl and mash until smooth. Add vegan butter and season with salt and pepper to taste. Loosely cover and set aside.
While potatoes are cooking, preheat oven to 425° F and lightly grease a 4-quart baking dish.
In a large saucepan over medium heat, sauté onions and garlic in 1 tbsp olive oil until lightly browned and caramelized (about 3-5 minutes).
Add salt, pepper, carrots, celery, 2 cups vegetable broth, thyme and rosemary and stir. Bring to a low boil. Then reduce heat to simmer. Continue to cook until vegetables are tender (about 20 minutes).
In a separate saucepan, add lentils and 3 cups vegetable stock and bring to a low boil then reduce heat to simmer. Cook until lentils are tender (about 35 minutes).
In the last minute of cooking, add the frozen corn and peas, tomato paste and lentils to saucepan with carrots and celery and stir to combine.
Transfer to your prepared baking dish and top with mashed potatoes. Smooth down with a spoon or fork and season with a sprinkle of paprika.
Bake for 10-15 minutes until the mashed potatoes are lightly browned on top.
