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vegan-shepherds-pie-recipe

Vegan Shepherd's Pie

A hearty and comforting vegan version of the classic shepherd's pie, made with lentils and vegetables.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: British
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Filling

  • 1 cup Lentils cooked
  • 1 cup Carrots diced
  • 1 cup Peas frozen
  • 1 cup Corn frozen
  • 1 cup Vegetable Broth
  • 2 tablespoon Tomato Paste
  • 1 teaspoon Thyme dried
  • 1 teaspoon Rosemary dried
  • to taste Salt and Pepper

Mashed Potato Topping

  • 4 cups Potatoes peeled and diced
  • ½ cup Unsweetened Plant Milk
  • 2 tablespoon Vegan Butter
  • to taste Salt and Pepper

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. In a large pot, cook the lentils according to package instructions. Drain and set aside.
  3. In the same pot, add carrots, peas, corn, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Cook until vegetables are tender.
  4. Add the cooked lentils to the vegetable mixture and stir well. Transfer to a baking dish.
  5. In another pot, boil the potatoes until tender. Drain and mash with plant milk, vegan butter, salt, and pepper.
  6. Spread the mashed potatoes over the lentil mixture in the baking dish. Smooth the top with a spatula.
  7. Bake for 20 minutes or until the top is golden brown. Let it cool for a few minutes before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 1200mg | Fiber: 10g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 4mg

Keywords

Comfort Food, Shepherds Pie, Vegan
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