Vegan Lentil Shepherd’s Pie Receipe

Ingredients:

For the lentil filling:

  • 1 cup dry brown lentils, rinsed and drained
  • 2 1/2 cups vegetable broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup mushrooms, chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

For the mashed potato topping:

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

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet or pot, sauté the onion and garlic in a bit of olive oil over medium heat until softened, about 5 minutes.
  3. Add the carrots, celery, and mushrooms to the skillet and cook for another 5 minutes, until the vegetables start to soften.
  4. Stir in the lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are tender and most of the liquid has been absorbed. If needed, add more vegetable broth or water during cooking.
  5. While the lentil mixture is simmering, cook the potatoes in a large pot of boiling water until tender, about 15 minutes. Drain the potatoes and transfer them to a mixing bowl.
  6. Mash the potatoes with a potato masher or fork until smooth. Stir in the non-dairy milk, vegan butter or olive oil, salt, and pepper until well combined.
  7. Transfer the lentil mixture to a baking dish and spread the mashed potatoes evenly over the top.
  8. Place the shepherd’s pie in the preheated oven and bake for 25-30 minutes, or until the mashed potatoes are lightly golden on top.
  9. Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious vegan lentil shepherd’s pie!

Introduction: Indulge in the rich flavors and wholesome goodness of our Vegan Lentil Shepherd’s Pie, a delightful twist on the classic comfort food. Packed with nutritious ingredients and bursting with savory flavors, this dish is sure to satisfy your cravings while nourishing your body with plant-based goodness.

Ingredients: For the lentil filling:

  • 1 cup dry brown lentils, rinsed and drained
  • 2 1/2 cups vegetable broth
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 1 cup mushrooms, finely chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

For the mashed potato topping:

  • 4 large potatoes, peeled and cubed
  • 1/4 cup non-dairy milk (almond, soy, or oat milk)
  • 2 tablespoons vegan butter or olive oil
  • Salt and pepper to taste

Instructions:

  1. Prepare the Lentil Filling:
    • In a large skillet or pot, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 5 minutes.
    • Incorporate the diced carrots, celery, and mushrooms into the skillet, cooking for an additional 5 minutes until the vegetables begin to soften.
    • Stir in the rinsed lentils, vegetable broth, tomato paste, dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 25-30 minutes, or until the lentils are tender and the liquid has reduced, stirring occasionally.
  2. Prepare the Mashed Potato Topping:
    • In a separate large pot, boil the peeled and cubed potatoes in salted water until fork-tender, approximately 15 minutes. Drain the potatoes thoroughly and return them to the pot.
    • Mash the potatoes using a potato masher or fork until smooth. Incorporate the non-dairy milk, vegan butter or olive oil, salt, and pepper, blending until creamy and well-combined.
  3. Assemble and Bake the Shepherd’s Pie:
    • Preheat your oven to 375°F (190°C).
    • Transfer the prepared lentil filling into a baking dish, spreading it evenly to create a smooth layer.
    • Carefully spoon the mashed potato topping over the lentil filling, spreading it out with a spatula to cover the entire surface.
    • Place the assembled shepherd’s pie in the preheated oven and bake for 25-30 minutes, or until the mashed potatoes develop a golden crust on top.

Nutritional Information:

  • Serving Size: 1 slice (1/6 of the pie)
  • Calories: Approximately 300 kcal per serving
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 480mg
  • Total Carbohydrates: 53g
  • Dietary Fiber: 11g
  • Sugars: 6g
  • Protein: 11g

Smart WW Points:

  • Each serving of our Vegan Lentil Shepherd’s Pie amounts to approximately 7 SmartPoints® on the Weight Watchers program, making it a wholesome and satisfying option for those seeking healthier meal choices.

Conclusion: Elevate your culinary experience with our Vegan Lentil Shepherd’s Pie, a nourishing masterpiece that brings together the goodness of lentils, vegetables, and creamy mashed potatoes in every bite. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this hearty dish promises to delight your taste buds while providing essential nutrients for a balanced lifestyle. Enjoy the satisfaction of a comforting classic made with compassion and creativity, one delectable slice at a time.