Vegan Shepherd’s Pie with Mashed Potatoes

Enjoy a rich Vegan Shepherd’s Pie, complete with creamy mashed potatoes. This dish combines a spectrum of vegetables, lentils, and a fluffy potato topping into a comforting dinner option. Suitable for any evening, it offers a delicious way to enjoy a plant-based meal. Despite its gourmet feel, the recipe is accessible even for those new to vegan cooking, allowing customization with preferred herbs and spices. A pleasure for both vegans and those simply looking to diversify their diet.

Ingredients

• 1 cup green lentils, cooked
• 1 cup carrots, diced
• 1 cup peas
• 1 cup corn kernels
• onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 4 cups potatoes, peeled and cubed
• 1/2 cup non-dairy milk
• 2 tbsp vegan butter

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat a tablespoon of oil over medium heat. Add onions and garlic, sauté for about 2 minutes until fragrant.
3. Stir in carrots, peas, corn, cooked lentils, thyme, and rosemary. Cook for 10 minutes or until vegetables are just tender, stirring occasionally.
4. Transfer the cooked vegetable mixture to a greased baking dish.
5. Boil potatoes in a pot of water until tender, about 15 minutes. Drain well and return them to the pot. Add non-dairy milk and vegan butter, and mash until smooth and creamy.
6. Evenly spread the mashed potatoes over the vegetable mixture in the baking dish.
7. Place the baking dish in the oven and bake for 20-25 minutes or until the top is golden brown and crispy.
8. Allow the pie to sit for 5 minutes after baking before serving.

Keywords: Vegan, Comfort Food, Lentils, Dinner, Main Dish

Spice Rack: Dried Thyme, Dried Rosemary

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