Vegan Lentil Shepherd’s Pie
Envision the edginess of a well-traveled chef combined with a gentle feminine touch. Our recipe will take you on a flavorful journey while ensuring the utmost in plant-based satisfaction.
- 1/2 cup green lentils (rinsed and drained)
- 2 cup water
- 1 small carrot (finely chopped)
- 1/2 onion (finely chopped)
- 1 garlic clove (minced)
- 1/2 cup peas (fresh or frozen)
- 1/2 tsp dried thyme
- 1/4 tsp rosemary (chopped)
- Salt and pepper (to taste)
- 1/2 cup mashed potatoes (use vegan butter and almond milk to prepare)
- 1 tbsp olive oil
In a medium saucepan, combine lentils and water. Bring to a boil, then reduce to a simmer, covering and cooking for about 25 minutes or until tender.
In a skillet, heat olive oil. Sauté onions and carrots until softened, about 5 minutes.
Add minced garlic, and sauté for another 2 minutes.
Add cooked lentils, peas, thyme, rosemary, salt, and pepper. Mix well and cook for 5 more minutes.
Preheat oven to 375°F (190°C).
In a single-serving oven-safe dish, layer the lentil mixture.
Top with mashed potatoes, smoothing the surface.
Bake for 20 minutes or until the top begins to golden.
Let sit for a few minutes before serving.
Servings 1
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1g5%
- Sodium 140mg6%
- Potassium 974mg28%
- Total Carbohydrate 80g27%
- Dietary Fiber 18g72%
- Sugars 6g
- Protein 23g46%
- Vitamin A 5123 IU
- Vitamin C 29 mg
- Calcium 68 mg
- Iron 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Substitutions:
- You can replace green lentils with red lentils or even chickpeas. If peas aren't your favorite, green beans or corn are lovely substitutes.
Pairing:
- This pie pairs beautifully with a crisp green salad with a tangy vinaigrette or a simple steamed vegetable side like broccoli or asparagus.
Tip:
- For an extra rich flavor, add a splash of vegan red wine to the lentil mixture while cooking.