Vegan Shepherd's Pie
Ingredients
Mashed Potatoes
-
3
pounds
yukon gold potatoes
-
3-4
Tbsp
vegan butter
-
to taste
sea salt and black pepper
Filling
-
1
Tbsp
olive oil
-
1
medium
onion (diced)
-
2
cloves
garlic (minced)
-
2
Tbsp
tomato paste (optional)
-
1 ½
cups
uncooked brown or green lentils (rinsed and drained)
-
4
cups
vegetable stock
-
2
tsp
fresh thyme (or 1 tsp dried thyme)
-
1
10-ounce bag
frozen mixed veggies (peas, carrots, green beans, corn)
-
1 pinch
sea salt and black pepper
Instructions
- Boil the potatoes in salted water until tender, about 20-30 minutes.
- Drain the potatoes, return them to the pot to evaporate remaining water, then mash with vegan butter and season with salt and pepper.
- Preheat the oven to 425°F (218°C) and grease a baking dish.
- Sauté onions and garlic in olive oil until browned, about 5 minutes.
- Stir in tomato paste, lentils, stock, and thyme, bring to a boil, then simmer until lentils are tender, about 35-40 minutes.
- Add frozen veggies in the last 10 minutes of cooking, adjust seasoning, and transfer to the baking dish.
- Top the lentil mixture with mashed potatoes, smoothing them down.
- Bake for 10-15 minutes until the top is lightly browned.
Nutrition Facts (estimated)
Servings
6
Calories
396
Total fat
5.3g
Total carbohydrates
72g
Total protein
17.7g
Sodium
109mg
Cholesterol
0mg
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