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Tasty Vegan Lentil Shepherd's Pie
This Vegan Shepherd's Pie is a hearty, comforting classic made meatless and dairy-free but just as flavorful and satisfying!
Ingredients
- 1 Cup of Green Lentils
- 2 cups of vegetable broth
- 2 tbls olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 2 cups of diced Mushrooms
- 1 teaspoon dried thyme
- 1 teaspoon Dried Rosemary
- Salt and black pepper, to taste
- 2 tbls tomato paste
- 1 Cup of frozen peas
- 1 Cup of frozen Corn
- 1 batch of Vegan Mashed Potatoes (four large potatoes, peeled boiled and mashed with three tbsp of vegan butter quarter cup of unsweetened almond milk and salt to taste.)
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Directions
Begin by rinsing and soaking the green lentils for at least an hour before cooking. I've found that soaked lentils hold their shape better while cooking - a good tip if you want a good texture for your pie.
Then, in a large pot bring the lentils and vegetable broth to a boil over medium-high heat. Reduce the heat to low, cover, and let simmer for about 25-30 minutes, until the lentils are tender. Drain off any excess liquid.
While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the onions, carrots, and garlic, and sauté until the onions are translucent - around 7 to 8 minutes. Here, a slow and moderate heat procedure is crucial to give the onions and carrots a caramelized, sweet flavor.
Stir in the mushrooms, thyme, rosemary, a pinch of salt, and pepper, and continue to cook until the mushrooms are browned, about 5 more minutes.
Add the tomato paste to the skillet and cook for another 2 minutes. The tomato paste will add a tangy richness to your dish.
Once cooked, combine the sautéed vegetables with the lentils, peas, and corn in a large mixing bowl.
Preheat your oven to 400°F (200°C). In a large baking dish, evenly distribute the lentil and vegetable mixture.
Carefully spread the mashed potatoes over the lentil mixture. I usually use a fork to create peaks in the potatoes - these parts will get crispy and golden in the oven, which adds a beautiful texture to your pie.
Bake in the preheated oven for 15-20 minutes, or until the potatoes are golden and the filling is bubbly.
Allow your shepherd's pie to rest for a few minutes before serving. This step enables the flavors to meld further and makes the dish easier to serve.