Vegan Shepherd's Pie
Ingredients
The filling
-
3
cups
cooked brown lentils
-
3
ribs
celery
-
1/2
medium
yellow onion
-
3
medium
carrots
-
1
cup
frozen corn
-
1
cup
frozen peas
-
2
cloves
garlic
-
2
teaspoons
dried thyme
-
2
teaspoons
salt
-
2
bay leaves
bay leaves
-
1
dash
paprika (optional)
-
1
tablespoon
fresh parsley (optional)
The mashed potatoes
-
6
medium
Yukon Gold potatoes
-
1
cup
rice milk
-
4
tablespoons
vegan buttery spread
-
1
teaspoon
garlic powder
Instructions
- Preheat the oven to 375°F and coat a baking dish with oil.
- Boil the potatoes in a pot until fork-tender, about 20 minutes.
- Heat the rice milk, 2 tablespoons of vegan buttery spread, and garlic powder in a small pot over low heat.
- In a skillet, melt the remaining buttery spread and sauté the carrots, celery, onion, corn, peas, garlic, thyme, bay leaves, lentils, and salt until the vegetables soften.
- Remove bay leaves, drain the potatoes, and mash them with the milk mixture and remaining salt until smooth.
- Spread the vegetable mixture in the baking dish, top with mashed potatoes, and sprinkle with paprika if desired.
- Bake for 25 minutes until the potatoes brown, garnish with parsley, and serve.
Nutrition Facts (estimated)
Servings
8 servings
Calories
295
Total fat
6g
Total carbohydrates
51g
Total protein
12g
Sodium
667mg
Cholesterol
0mg
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