Description
A delicious and hearty vegan shepherd’s pie made with mushrooms and lentils, topped with creamy mashed potatoes and savory gravy.
Ingredients
Scale
- 2 cups lentils, cooked
- 1 cup mushrooms, chopped
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 4 cups mashed potatoes
- 1/4 cup nutritional yeast
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, sauté onions, carrots, and celery until softened.
- Add garlic and mushrooms, cooking until mushrooms are browned.
- Stir in cooked lentils, tomato paste, thyme, rosemary, and vegetable broth. Simmer for 10 minutes.
- Season with salt and pepper to taste.
- Transfer the lentil mixture to a baking dish and spread evenly.
- Top with mashed potatoes, smoothing them out with a spatula.
- Bake in the preheated oven for 25-30 minutes, until the top is golden.
- Let cool for a few minutes before serving.
Notes
- For a creamier mashed potato topping, add plant-based milk or vegan butter.
- Feel free to add other vegetables like peas or corn for extra flavor.
- This dish can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg