Description
A hearty plant-based shepherd’s pie with savory lentils, vegetables, and creamy mashed potatoes.
Ingredients
- Green or brown lentils (1 cup)
- Vegetable broth (2 cups)
- Onion (1 medium)
- Carrots (2 medium)
- Garlic (2 cloves)
- Frozen peas (1 cup)
- Dried thyme (1 tsp)
- Olive oil (2 tbsp)
- Potatoes (2 large, for mashing)
- Plant-based milk (1/2 cup)
- Nutritional yeast (optional, 2 tbsp)
Instructions
- Preheat the oven to 400°F (200°C).
- Heat olive oil over medium heat; sauté onion and garlic for about 5 minutes.
- Add carrots and cook for 3–4 minutes until slightly softened.
- Add lentils, broth, thyme, and salt; simmer covered for 25–30 minutes until tender.
- Boil chopped potatoes for 15 minutes until fork-tender; drain.
- Mash potatoes with plant-based milk and nutritional yeast until creamy.
- Stir peas into cooked lentils; season with salt and pepper.
- Transfer the lentil mixture to a baking dish.
- Spread mashed potatoes over the lentils and create texture with a fork.
- Bake for 20–25 minutes until slightly golden.
- Broil for 2–3 minutes for a crispier topping, if desired.
- Rest for a few minutes before serving.
Notes
Sauté the onions and garlic thoroughly for deeper flavor.
Add tomato paste for extra flavor depth.
Store leftovers refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Cuisine: American