Delicious Lentil Vegan Shepherd’s Pie Recipe for Ultimate Plant-Based Comfort
Vegan shepherd’s pie is a cozy, hearty dish that provides a perfect balance of flavours and textures. This plant-based version of the classic shepherd’s pie is a wonderful take on the traditional recipe, providing all the comfort and satisfaction while being packed full of plant-based goodness. Lentils add protein, fiber, and a meaty texture, while a flavorful vegetable medley forms the base for this satisfying dish. If you’re looking for a nourishing and comforting meal that will please both vegans and non-vegans alike, this Lentil Vegan Shepherd’s Pie is a must-try.
Ingredients:
For the Lentil Filling:
– 1 cup dried green or brown lentils
– 2 ½ cups vegetable broth
– 1 tablespoon olive oil
– 1 medium onion, finely diced
– 2 cloves garlic, minced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 teaspoon smoked paprika
– Salt and pepper to taste
For the Mashed Potato Topping:
– 2 pounds potatoes, peeled and cut into chunks
– 2 tablespoons vegan butter
– ½ cup non-dairy milk
– Salt and pepper to taste
Instructions:
1. Cook the Lentils: In a saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes or until the lentils are tender but not mushy. Drain any excess liquid and set aside.
2. Prepare the Vegetable Base: In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, cooking until they are translucent and fragrant. Add the diced carrots and celery, cooking for a few minutes until they begin to soften.
3. Combine the Ingredients: Add the cooked lentils to the skillet with the vegetables. Stir in the dried thyme, rosemary, smoked paprika, salt, and pepper. Mix well to ensure all the flavours are combined.
4. Make the Mashed Potatoes: Boil the potatoes in a large pot of salted water until tender. Drain the potatoes and return them to the pot. Mash the potatoes with the vegan butter and non-dairy milk until smooth and creamy. Season with salt and pepper to taste.
5. Assemble the Shepherd’s Pie: Preheat the oven to 200°C (400°F). Transfer the lentil and vegetable mixture to a baking dish, spreading it out evenly. Spoon the mashed potatoes on top of the lentil mixture, smoothing it out with a spatula.
6. Bake the Shepherd’s Pie: Place the assembled shepherd’s pie in the preheated oven and bake for 25-30 minutes or until the mashed potatoes are golden brown and slightly crispy on top.
7. Serve and Enjoy: Once the shepherd’s pie is done, remove it from the oven and let it cool slightly before serving. Garnish with fresh herbs like parsley or thyme if desired. Enjoy this comforting and nutritious Lentil Vegan Shepherd’s Pie with your loved ones!
By following this recipe, you can create a delightful Lentil Vegan Shepherd’s Pie that is not only delicious but also nutritious and satisfying. This plant-based twist on a classic dish is sure to become a favorite in your household and will impress even the most discerning palate.