Description
A comforting classic reimagined with hearty lentils and creamy mashed potatoes, perfect for chilly evenings.
Ingredients
Scale
- 1 cup dried brown or green lentils
- 4 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup dry red wine (optional)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- 1 cup corn kernels (frozen or canned)
- 1 tablespoon soy sauce or tamari
- Salt and black pepper to taste
- 4 lbs russet potatoes, peeled and quartered
- 1 cup unsweetened plant-based milk
- 4 tablespoons vegan butter
- 2 tablespoons nutritional yeast (optional)
- Salt and white pepper for seasoning mashed potatoes
Instructions
- Rinse the dried lentils and combine with 4 cups vegetable broth in a saucepan. Bring to a boil, then simmer for 15-20 minutes until tender.
- In a skillet, heat olive oil and sauté the onion, carrots, and celery for 5-7 minutes until soft.
- Add the mushrooms and garlic, cooking for another 2-3 minutes until tender.
- Stir in the tomato paste, wine, thyme, rosemary, and bay leaf. Cook for 5 minutes.
- Add the cooked lentils, peas, corn, and soy sauce to the skillet. Season with salt and pepper, then remove from heat.
- Boil the quartered potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash with plant-based milk, vegan butter, nutritional yeast, salt, and white pepper.
- In a baking dish, layer the lentil mixture and top with creamy mashed potatoes. Spread evenly.
- Preheat the oven to 400°F (200°C) and bake for 25-30 minutes until golden brown.
Notes
Customize with your favorite veggies or spices. This pie is great for meal prep and can be made ahead of time.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 17g
- Cholesterol: 0mg
Keywords: vegan, shepherd's pie, comfort food, plant-based, lentils
