Vegan Lentil Shepherd’s Pie
Prep Time: 15 min
Cook Time: 45 min
Servings: 4–6
Mashed Potato Topping:
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4 large potatoes, peeled and chopped
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2–3 tbsp plant-based milk (almond, soy, oat, etc.)
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2 tbsp vegan butter or olive oil
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Salt & pepper to taste
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(Optional) 1 tsp garlic powder or nutritional yeast for extra flavor
Instructions:
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Boil potatoes in salted water until fork-tender.
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Drain and mash with plant milk, vegan butter, salt, and pepper. Set aside.
Lentil-Veggie Filling:
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1 tbsp olive oil
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1 medium onion, diced
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2 garlic cloves, minced
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2 carrots, chopped
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2 celery stalks, chopped
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1 cup mushrooms, chopped
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1 cup green or brown lentils (cooked)
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2 tbsp tomato paste
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1 tsp dried thyme
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1 tsp rosemary
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1/2 tsp smoked paprika (optional)
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1 ½ cups vegetable broth
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Salt & pepper to taste
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1 tbsp soy sauce or tamari (optional for umami)