Vegan Shepherd's Pie Recipe
Just when you think eating vegan couldn't get any more delicious, this Vegan Shepherd's Pie comes along and raises the bar to a whole new level...
Ingredients
- 3 pounds russet potatoes peeled and chopped
- 1/4 cup vegan butter
- 1/2 cup unsweetened almond milk
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 1/2 cups brown lentils rinsed and drained
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup frozen mixed vegetables peas, carrots, corn
- 2 tablespoons tomato paste
- 1 tablespoon vegan Worcestershire sauce or soy sauce
Instructions
- Place potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 20 minutes. Drain and return to pot.
- Add vegan butter and almond milk to the potatoes. Mash until smooth. Season with salt and pepper to taste. Set aside.
- Preheat oven to 400 degrees F.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened, about 5 minutes.
- Stir in lentils, vegetable broth, thyme, rosemary, and tomato paste. Bring to a boil, then reduce heat and simmer until lentils are tender, about 25 to 30 minutes.
- Add frozen mixed vegetables and vegan Worcestershire sauce to the lentil mixture. Cook for another 5 minutes.
- Transfer the lentil mixture to a baking dish. Spread the mashed potatoes evenly on top.
- Bake in the preheated oven for 20 minutes, or until the potatoes are slightly golden.
- Allow to cool for a few minutes before serving.
Nutrition
Calories: 470kcalCarbohydrates: 80gProtein: 19gFat: 10gSaturated Fat: 2gSodium: 823mgFiber: 19g
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