Vegan Shepherd's Pie
Ingredients
The filling
-
1
tablespoon
vegan butter or olive oil
-
2
cups
mushrooms, chopped
-
½
cup
carrots, sliced
-
3
cloves
garlic, minced
-
1
small
onion, finely chopped
-
2
stalks
celery, chopped
-
1
teaspoon
fresh thyme, finely diced
-
1
tablespoon
gluten-free flour
-
1
cup
vegetable broth
-
½
cup
fresh or frozen peas
-
1
cup
cooked lentils
-
½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
The topping
-
1
batch
Best Vegan Garlic Mashed Potatoes
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare a batch of Vegan Mashed Potatoes and set aside.
- In a skillet, heat the vegan butter or olive oil over medium-high heat.
- Add the mushrooms, carrots, garlic, onion, celery, and thyme; cook until the onion is translucent and the vegetables are tender, about 10 to 12 minutes.
- Stir in salt and pepper to taste.
- Add the flour and stir to coat the vegetables, then pour in the vegetable broth and simmer for 5 minutes until thickened.
- Remove from heat and fold in the cooked lentils and peas; adjust seasoning if necessary.
- Pour the filling into a casserole dish and spread the mashed potatoes evenly on top.
- Bake for 15 minutes, then broil on low until the top is golden brown.
- Allow to cool slightly before serving.
Nutrition Facts (estimated)
Servings
6 servings
Calories
123
Total fat
3g
Total carbohydrates
20g
Total protein
6g
Sodium
365mg
Cholesterol
0mg
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