Description
A hearty vegan shepherd’s pie made with lentils, topped with creamy mashed potatoes and cauliflower for a satisfying weeknight dinner.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons tomato paste
- 1 cup frozen peas
- 1 head of cauliflower, chopped
- 2 medium potatoes, peeled and chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Combine lentils and vegetable broth in a pot and bring to a boil. Reduce heat and simmer until lentils are tender, about 25-30 minutes.
- Heat olive oil in a skillet over medium heat. Add onion, carrots, celery, and garlic; sauté until softened.
- Stir in thyme, rosemary, tomato paste, and peas. Combine with cooked lentils and season with salt and pepper.
- Steam cauliflower and potatoes until tender, then mash together with a pinch of salt.
- Spread the lentil mixture in a baking dish and top with the mashed potato and cauliflower mixture.
- Bake for 25-30 minutes, until the top is golden and bubbly.
- Serve hot, garnished if desired.
Notes
Use fresh herbs for better flavor. Be careful not to overcook the lentils for best texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 16g
- Protein: 15g
- Cholesterol: 0mg