Ingredients
Filling
- 450 g lentils or mixed legumes (e.g., green or brown lentils)
- 1 onion finely chopped
- 2 carrots diced
- 2 garlic cloves minced
- 2 tbsp olive oil
- 400 g canned diced tomatoes
- 200 ml vegetable broth
- 2 tbsp tomato paste
- 2 tsp soy sauce or tamari (for umami flavor)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- salt and pepper to taste
- 150 g frozen peas
- 150 g frozen corn
Mashed Potato Topping
- 800 g potatoes peeled and diced
- 60 ml unsweetened almond milk or any non-dairy milk
- 2 tbsp vegan margarine or olive oil
Instructions
Prepare the Lentil Filling:
- Rinse the lentils or mixed legumes and cook them according to the package instructions until they are tender but not mushy. Drain and set aside.
Make the Filling:
- In a large skillet or pan, heat the olive oil over medium heat.
- Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
- Stir in the minced garlic and cook for another 30 seconds.
- Add the diced carrots and cook for about 5 minutes until they start to soften.
- Pour in the diced tomatoes, vegetable broth, tomato paste, soy sauce, dried thyme, dried rosemary, salt, and pepper. Stir well.
- Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
- Stir in the cooked lentils, frozen peas, and frozen corn. Cook for an additional 5 minutes. Adjust seasoning if necessary.
Prepare the Mashed Potato Topping:
- While the filling is cooking, place the peeled and diced potatoes in a large pot of salted water.
- Bring the water to a boil, then reduce the heat and simmer for about 20 minutes or until the potatoes are fork-tender.
- Drain the potatoes and return them to the pot.
- Mash the potatoes with a potato masher or fork, adding the almond milk and vegan margarine or olive oil. Season with salt and pepper to taste. Mix until smooth and creamy.
Assemble and Bake:
- Preheat your oven to 180°C (350°F).
- Transfer the lentil filling to a large ovenproof dish.
- Spread the mashed potato topping evenly over the filling, creating peaks with a fork for a nice texture.
- Place the dish in the preheated oven and bake for 20 minutes or until the top is golden brown and the filling is bubbling.
Serve:
- Allow the shepherd's pie to cool for a few minutes before serving.
- Enjoy your delicious vegan shepherd's pie!This recipe should serve approximately 4-6 people. Adjust the ingredients and servings as needed.
Nutrition Facts
Vegan shepherds pie
Amount per Serving
Calories
534
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Sodium
428
mg
19
%
Potassium
1694
mg
48
%
Carbohydrates
86
g
29
%
Fiber
30
g
125
%
Sugar
8
g
9
%
Protein
26
g
52
%
Vitamin A
3859
IU
77
%
Vitamin C
52
mg
63
%
Calcium
117
mg
12
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.