Hearty Vegan Shepherd’s Pie

Vegan Shepherd’s Pie Recipe:

Ingredients:

For the Mashed Potato Topping:

• 4 large potatoes (peeled and diced)
• 1/4 cup plant-based milk (almond, soy, or oat)
• 2 tbsp vegan butter
• Salt and pepper to taste

For the Filling:

• 1 tbsp olive oil
• 1 onion (chopped)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 2 cloves garlic (minced)
• 1 cup mushrooms (chopped)
• 1 can lentils (15 oz, drained and rinsed)
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1 cup frozen peas

Instructions:

1. Prepare the Mashed Potatoes:
   • In a large pot, boil the diced potatoes in salted water until tender (about 15-20 minutes). Drain and return to the pot.
   • Add plant-based milk and vegan butter to the potatoes. Mash until creamy, then season with salt and pepper to taste. Set aside.
2. Make the Vegetable Filling:
   • In a large skillet, heat olive oil over medium heat. Add chopped onion, diced carrots, and celery, sautéing until softened (about 5-7 minutes).
   • Stir in minced garlic and chopped mushrooms, cooking until the mushrooms release their moisture and are tender (about 5 minutes).
   • Add the drained lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Stir well and let simmer for about 5-7 minutes.
   • Stir in frozen peas and cook for an additional 2-3 minutes until heated through.
3. Assemble the Shepherd’s Pie:
   • Preheat the oven to 375°F (190°C).
   • In a baking dish, spread the vegetable-lentil filling evenly. Top with the mashed potatoes, smoothing the surface with a spatula.
4. Bake:
   • Bake in the preheated oven for about 25-30 minutes, until the top is golden brown and the filling is bubbling.
5. Serve:
   • Allow to cool for a few minutes before serving. Enjoy warm!