Vegan Lentil Shephard’s Pie

Introduction: Delight your taste buds with our Vegan Lentil Shepherd’s Pie, a hearty and flavorful rendition of the beloved classic comfort food. Packed with wholesome ingredients and bursting with savory goodness, this dish is perfect for satisfying cravings while nourishing your body with plant-based goodness.

Ingredients: For the Filling:

  • 1 cup green or brown lentils, rinsed
  • 3 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 tablespoons tomato paste
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons all-purpose flour or cornstarch (for thickening)

For the Mashed Potato Topping:

  • 4 large potatoes, peeled and diced
  • 1/4 cup unsweetened almond milk or any plant-based milk
  • 2 tablespoons vegan butter or olive oil
  • Salt and pepper to taste

Instructions:

  1. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside.
  2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
  3. Add the minced garlic, dried thyme, dried rosemary, smoked paprika, salt, and pepper to the skillet. Cook for an additional 2 minutes, or until the garlic is fragrant.
  4. Stir in the frozen peas, frozen corn, cooked lentils, tomato paste, and soy sauce (or tamari). Cook for another 2-3 minutes, allowing the flavors to meld together.
  5. Sprinkle the flour or cornstarch over the filling mixture and stir until well combined. Cook for another minute to thicken the filling slightly. Remove from heat and set aside.
  6. Preheat your oven to 375°F (190°C).
  7. To make the mashed potato topping, place the diced potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and return them to the pot.
  8. Add the almond milk and vegan butter to the pot with the cooked potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
  9. Transfer the lentil filling to a large baking dish. Spread the mashed potatoes evenly over the top, using a spatula to smooth the surface.
  10. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the filling is bubbly and the mashed potato topping is lightly golden brown.
  11. Remove from the oven and let it cool for a few minutes before serving.

Nutritional Information:

  • Serving Size: 1/6 of the pie
  • Calories: 320
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 470mg
  • Total Carbohydrates: 56g
  • Dietary Fiber: 12g
  • Sugars: 7g
  • Protein: 14g

Smart WW Points: 8 points per serving

Conclusion: Savor the comforting flavors of our Vegan Lentil Shepherd’s Pie, a plant-based twist on a timeless classic. With hearty lentils, vibrant vegetables, and creamy mashed potatoes, this dish is a wholesome and satisfying meal that will warm your soul and nourish your body. Whether you’re a committed vegan or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to become a staple in your kitchen. Serve it up for family dinners, potlucks, or cozy nights in—it’s guaranteed to be a crowd-pleaser that everyone will love!

Introduction: Indulge in the hearty goodness of our Vegan Lentil Shepherd’s Pie, a culinary masterpiece that celebrates plant-based nutrition without compromising on flavor. This delectable dish combines the earthy richness of lentils with vibrant vegetables and savory seasonings, all crowned with a velvety layer of mashed potatoes. Perfect for family dinners, gatherings with friends, or a cozy night in, this recipe promises to satisfy every palate while nourishing your body with essential nutrients.

Ingredients:

  • 2 cups green or brown lentils, rinsed and drained
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 cup mushrooms, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon balsamic vinegar
  • 1 cup frozen peas
  • 4 cups mashed potatoes (prepared separately)
  • Fresh parsley, for garnish (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish or a similarly sized oven-safe dish.
  2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
  3. Stir in the diced carrots, celery, and mushrooms. Cook for 5-7 minutes until the vegetables start to soften.
  4. Add the lentils, vegetable broth, dried thyme, dried rosemary, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and most of the liquid is absorbed.
  5. Stir in the tomato paste, soy sauce or tamari, and balsamic vinegar. Cook for another 5 minutes, allowing the flavors to meld together. Taste and adjust seasoning if necessary.
  6. Remove the pot from heat and stir in the frozen peas.
  7. Transfer the lentil mixture to the prepared baking dish, spreading it out evenly.
  8. Spread the mashed potatoes over the lentil mixture, smoothing it out with a spatula.
  9. 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.
  10. Once done, remove from the oven and let it cool for a few minutes before serving.
  11. Garnish with fresh parsley if desired, then slice and serve hot.

Nutritional Information (per serving):

  • Calories: 320
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 550mg
  • Total Carbohydrate: 55g
  • Dietary Fiber: 14g
  • Sugars: 7g
  • Protein: 13g

Smart WW Points: 7 points per serving

Conclusion: Our Vegan Lentil Shepherd’s Pie is not only a feast for the taste buds but also a nutritional powerhouse packed with protein, fiber, vitamins, and minerals. Whether you’re a seasoned vegan, experimenting with plant-based meals, or simply looking for a wholesome dish to enjoy, this recipe is sure to become a staple in your kitchen. Embrace the goodness of plant-based eating with every comforting bite of this savory pie.