Vegan Shepherd’s Pie
Vegan Shepherd’s Pie is a hearty and comforting dish that brings the warmth of home cooking to your table. This plant-based version features a savory filling of lentils and fresh vegetables, all topped with creamy mashed potatoes for an indulgent finish. Perfect for family dinners or meal prep, this recipe is not only delicious but also nutritious, making it a great option for any occasion. Packed with protein and essential nutrients, it’s a satisfying meal that everyone will enjoy—vegan or not!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Plant-Based
Ingredients
Scale
- 1 cup brown or green lentils (dried)
- 4 cups 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)
- 4 lbs russet potatoes (peeled and quartered)
- 1 cup unsweetened plant-based milk
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onion until translucent.
- Add minced garlic, carrots, and celery; cook until softened.
- Stir in sliced mushrooms and dried lentils; add vegetable broth. Bring to boil, then simmer for 20-25 minutes until lentils are tender.
- While the filling simmers, boil peeled potatoes in salted water until fork-tender (~15-20 minutes). Drain and mash with plant-based milk until creamy; season with salt and pepper.
- Preheat oven to 400°F (200°C). Spread the lentil filling in a baking dish; top with mashed potatoes using a fork to create peaks.
- Bake for 25-30 minutes until golden brown on top.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://lowfatfoodie.com/vegan-shepherds-pie/