Vegan Shepherd's Pie

This Vegan Shepherd’s Pie is a hearty and comforting dish packed with savory vegetables and lentils, topped with creamy mashed potatoes. It’s a delicious plant-based twist on the classic shepherd’s pie, perfect for cozy dinners.

Ingredients:

For the filling:

• 2 tablespoons olive oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 large carrots, diced

• 2 celery stalks, diced

• 1 cup mushrooms, chopped

• 1 1/2 cups cooked brown lentils (or canned, drained)

• 1 tablespoon tomato paste

• 1 tablespoon soy sauce or tamari

• 1 cup vegetable broth

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and pepper to taste
  
  

For the mashed potato topping:

• 4 large potatoes, peeled and chopped

• 1/4 cup vegan butter or olive oil

• 1/4 cup unsweetened plant milk (such as almond or soy)

• Salt and pepper to taste
  
  

Directions:

1. Preheat oven to 400°F (200°C).

2. Boil potatoes in salted water until tender, about 15-20 minutes. Drain and mash with vegan butter, plant milk, salt, and pepper. Set aside.

3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.

4. Add carrots, celery, and mushrooms. Cook until vegetables are tender, about 8-10 minutes.

5. Stir in cooked lentils, tomato paste, soy sauce, vegetable broth, thyme, rosemary, salt, and pepper. Simmer for 10 minutes until thickened.

6. Transfer the filling to a baking dish and spread evenly. Top with mashed potatoes, spreading to cover the filling completely.

7. Bake for 25-30 minutes or until the top is golden and slightly crispy.

8. Let cool for a few minutes before serving.
   
   

Nutritional Information (per serving):

• Calories: Approximately 350

• Protein: 15g

• Fat: 7g

• Carbohydrates: 55g

• Fiber: 12g

• Sugar: 6g

• Sodium: 600mg