Vegan Lentil Shepherd’s Pie

Ingredients:

For the lentil filling:

  • 1 cup dried green or brown lentils, rinsed and drained
  • 3 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce or tamari
  • 1 cup frozen peas

For the mashed potato topping:

  • 4 large potatoes, peeled and diced
  • 1/4 cup non-dairy milk (such as almond milk or soy milk)
  • 2 tablespoons vegan butter
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside.
  3. In a separate pan, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and cook until softened, about 5-7 minutes. Add the minced garlic, thyme, rosemary, salt, and pepper, and cook for another 2 minutes.
  4. Stir in the tomato paste and soy sauce, then add the cooked lentils and frozen peas. Cook for an additional 5 minutes, stirring occasionally, until everything is heated through and well combined. Adjust seasoning if necessary.
  5. Meanwhile, prepare the mashed potato topping. Place the diced potatoes in a pot of water and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
  6. Mash the potatoes with a potato masher or fork until smooth. Stir in the non-dairy milk and vegan butter until creamy. Season with salt and pepper to taste.
  7. Transfer the lentil filling to a baking dish and spread the mashed potatoes evenly over the top.
  8. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the mashed potatoes are golden brown and the filling is bubbling around the edges.
  9. Remove from the oven and let cool for a few minutes before serving. Enjoy your vegan lentil shepherd’s pie!

This hearty dish is perfect for a comforting dinner, and it’s sure to satisfy vegans and non-vegans alike!

Ingredients:

For the lentil filling:

  • 1 cup dried green or brown lentils, rinsed and drained
  • 3 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce or tamari
  • 1 cup frozen peas

For the mashed potato topping:

  • 4 large potatoes, peeled and diced
  • 1/4 cup non-dairy milk (such as almond milk or soy milk)
  • 2 tablespoons vegan butter
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside.
  3. In a separate pan, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and cook until softened, about 5-7 minutes. Add the minced garlic, thyme, rosemary, salt, and pepper, and cook for another 2 minutes.
  4. Stir in the tomato paste and soy sauce, then add the cooked lentils and frozen peas. Cook for an additional 5 minutes, stirring occasionally, until everything is heated through and well combined. Adjust seasoning if necessary.
  5. Meanwhile, prepare the mashed potato topping. Place the diced potatoes in a pot of water and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
  6. Mash the potatoes with a potato masher or fork until smooth. Stir in the non-dairy milk and vegan butter until creamy. Season with salt and pepper to taste.
  7. Transfer the lentil filling to a baking dish and spread the mashed potatoes evenly over the top.
  8. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the mashed potatoes are golden brown and the filling is bubbling around the edges.
  9. Remove from the oven and let cool for a few minutes before serving. Enjoy your vegan lentil shepherd’s pie!

This hearty dish is perfect for a comforting dinner, and it’s sure to satisfy vegans and non-vegans alike!

Introduction: Deborah Snow Shaghaghi’s Vegan Lentil and Vegetable Shepherd’s Pie is a culinary masterpiece that seamlessly combines hearty lentils, wholesome vegetables, and creamy mashed potatoes. This plant-based twist on a classic dish offers a delectable dining experience that satisfies both the palate and the conscience.

Ingredients:

For the lentil filling:

  • 1 cup dried green or brown lentils, rinsed and drained
  • 3 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce or tamari
  • 1 cup frozen peas

For the mashed potato topping:

  • 4 large potatoes, peeled and diced
  • 1/4 cup non-dairy milk (such as almond milk or soy milk)
  • 2 tablespoons vegan butter
  • Salt and pepper to taste

Instructions:

  1. Prepare Lentil Filling: In a large pot, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender. Drain any excess liquid and set aside.
  2. Sauté Vegetables: In a separate pan, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic, thyme, rosemary, salt, and pepper. Cook for an additional 2 minutes.
  3. Combine Ingredients: Stir in tomato paste and soy sauce. Add cooked lentils and frozen peas. Cook for 5 minutes, stirring occasionally, until heated through and well combined. Adjust seasoning if necessary.
  4. Prepare Mashed Potatoes: While the lentil filling cooks, place diced potatoes in a pot of water and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain and return to the pot. Mash potatoes with non-dairy milk and vegan butter until creamy. Season with salt and pepper.
  5. Assemble Shepherd’s Pie: Preheat oven to 375°F (190°C). Transfer lentil filling to a baking dish and spread mashed potatoes evenly over the top.
  6. Bake: Place baking dish in preheated oven and bake for 25-30 minutes until mashed potatoes are golden brown and filling is bubbling around the edges.

Nutritional Information:

  • Servings: 6
  • Calories per serving: Approximately 320
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 670mg
  • Total Carbohydrates: 55g
  • Dietary Fiber: 12g
  • Sugars: 7g
  • Protein: 13g

Weight Watchers (WW) SmartPoints:

  • Green Plan: 7 SmartPoints per serving
  • Blue Plan: 6 SmartPoints per serving
  • Purple Plan: 4 SmartPoints per serving

Conclusion: Deborah Snow Shaghaghi’s Vegan Lentil and Vegetable Shepherd’s Pie is a delightful blend of flavors and textures, providing a nutritious and satisfying meal for vegans and non-vegans alike. With its rich nutritional profile and irresistible taste, this recipe is a must-try for anyone seeking a comforting and wholesome dining experience.