A hearty and flavorful vegan version of the classic shepherd's pie, made with lentils and vegetables, topped with creamy mashed potatoes.
Preparation time
30min
Cooking time
45min
Ingredients
6 Servings
- 0.5 tsp black pepper
- 2 carrots
- 2 celery stalks
- 150 g frozen peas
- 3 garlic cloves
- 200 g green lentils
- 2 tbsp olive oil
- 1 onion
- 900 g potatoes
- 1 tsp salt
- 2 tbsp soy sauce
- 1 tsp thyme
- 2 tbsp tomato paste
- 120 ml unsweetened plant milk
- 4 tbsp vegan butter
- 480 ml vegetable broth
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
Step 3
While the potatoes are cooking, heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, and sauté until soft, about 5-7 minutes.
Step 4
Add the garlic and tomato paste to the skillet, and cook for another 1-2 minutes.
Step 5
Add the lentils, vegetable broth, soy sauce, thyme, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for about 25 minutes, or until the lentils are tender and the mixture has thickened.
Step 6
Stir in the frozen peas and cook for another 5 minutes.
Step 7
Drain the cooked potatoes and return them to the pot. Add the vegan butter and plant milk, and mash until smooth. Season with salt and pepper to taste.
Step 8
Spread the lentil and vegetable mixture in an even layer in a baking dish. Top with the mashed potatoes, spreading them out evenly with a spatula.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the top is golden and the filling is bubbling.
Step 10
Let the pie cool for a few minutes before serving.