Vegan Shepherd's Pie

A comforting Vegan Shepherd's Pie that combines savory lentils and vegetables with a creamy mashed potato topping. This hearty dish is perfect for warming up on chilly evenings.

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 lbs russet potatoes, peeled and quartered

1/4 cup unsweetened almond milk

2 tbsp vegan butter

Salt and pepper to taste

2 tbsp olive oil

1 onion, chopped

2 cloves garlic, minced

2 carrots, diced

1 cup frozen peas

1 cup cremini mushrooms, chopped

1 1/2 cups cooked lentils

2 tbsp tomato paste

1 cup vegetable broth

1 tsp thyme

1 tsp rosemary

Instructions

1. Preheat your oven to 400°F.

2. Boil the potatoes in a large pot of salted water until tender, about 20 minutes.

3. Drain and mash the potatoes with almond milk, vegan butter, salt, and pepper.

4. In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.

5. Add carrots, peas, and mushrooms to the skillet, cooking for about 5 minutes.

6. Stir in the lentils, tomato paste, vegetable broth, thyme, and rosemary. Allow to simmer for 10 minutes.

7. Transfer the lentil mixture to a baking dish and spread mashed potatoes on top.

8. Bake in the oven for 25-30 minutes or until the top is golden brown.

9. Let cool slightly before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated 350°F oven for 15-20 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.