Description
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Lentil Shepherd’s Pie
This comforting vegan Lentil Shepherd’s Pie is perfect for cozy nights! It’s rich, flavorful, and protein-packed, with tender lentils topped by creamy mashed potatoes that turn golden and crispy in the oven. The recipe is budget-friendly, easy to make, and tastes so good you won’t miss the meat. Whether it’s a weekday dinner or a special occasion, this dish will warm you right up.
6 large potatoes (Yukon Gold preferred)
½ tsp salt
⅓ cup non-dairy milk
Vegan butter (optional)
1 onion, chopped
4 cloves garlic, chopped
1 large carrot, diced
2½ tsp dried herbs (thyme, rosemary)
190g cooked green/brown lentils
2 tbsp arrowroot/cornstarch
3 tbsp tamari/soy sauce
240 ml canned crushed tomatoes
240 ml vegetable stock
Salt & pepper to taste
Directions:
1. Preheat oven to 400°F (200°C).
2. Boil potatoes, mash with milk & butter.
3. Sauté onion, garlic, carrot; add herbs, lentils, tamari, tomatoes, and stock.
4. Top lentil mix with mash, bake for 30 min, broil for crispiness.
Prep Time: 15 min
Kcal: 316 per serving
