Vegan Lentil Shepherd's Pie

About this recipe

This updated vegan lentil shepherd's pie is a warm and comforting dish, perfect for any season. Packed with protein-rich lentils and nourishing vegetables, it's topped with creamy mashed potatoes for a satisfying and wholesome meal that delights both vegans and non-vegans alike.

Ingredients

• 1 cup green lentils, rinsed and drained
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 cup frozen mixed vegetables (peas, carrots, beans, corn)
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 4 cups mashed potatoes
• 1 tablespoon olive oil (for drizzling)
• Fresh thyme leaves, for garnish

Directions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Cook the lentils in a pot according to package instructions until tender.

3. 3

   In a separate skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.

4. 4

   Add carrots and celery, cook for another 5 minutes.

5. 5

   Stir in cooked lentils, mixed vegetables, vegetable broth, tomato paste, thyme, rosemary, smoked paprika, salt, and pepper. Simmer for 10 minutes.

6. 6

   Transfer the lentil mixture to a baking dish. Spread mashed potatoes on top, drizzle with olive oil, and garnish with thyme leaves.

7. 7

   Bake in the oven for 30 minutes or until golden brown.

8. 8

   Let the pie rest for a few minutes before serving hot.