This vegan lentil shepherd's pie will leave your guests impressed
Shepherd's pie, with its British and Irish origins, is traditionally a meat and potato dish. This vegan rendition uses lentils instead of meat, offering a plant-based version that's both filling and nutritious. The vegan lentil shepherd's pie promises a satisfying meal with a blend of flavors to please the palate. Ready to cook this comforting classic? Let's begin.
Gather the following ingredients
You'll need one cup of dried green lentils, two cups of vegetable broth, a chopped onion, two minced garlic cloves, and two diced carrots. Include one cup of frozen peas, a tablespoon of tomato paste, and a teaspoon each of thyme and rosemary. Season with salt and pepper. For the topping, gather three peeled, chopped large potatoes, four tablespoons plant-based milk, two tablespoons vegan butter, and salt to taste.
Prepare the lentil filling
Rinse the green lentils under cold water. In a medium saucepan, bring vegetable broth to a boil and stir in the lentils. Reduce heat to a simmer, cooking for about 25 minutes until they are tender yet firm. Avoid overcooking to prevent mushiness. Once done, drain any excess broth and set the lentils aside for the next steps of your vegan shepherd's pie.
Cook the vegetables
Heat oil in a skillet over medium heat, then saute onions until translucent. Add garlic and carrots, cook until they soften. Stir in tomato paste, thyme, rosemary, salt, and pepper and then cook for five minutes. Finally, fold in the cooked lentils and peas, mixing well to ensure the ingredients are fully combined and the flavors meld together.
Prepare the potato topping
Boil the peeled and chopped potatoes in a pot of salted water until fork-tender. Drain them thoroughly and return to the pot. Add in the plant-based milk and vegan butter, mashing the potatoes until they become smooth and creamy. Taste and season with additional salt as needed, ensuring the topping is flavorful, ready to crown your vegan shepherd's pie.
Assemble and bake
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Evenly spread the lentil mixture into a baking dish. Then, spoon or pipe the creamy mashed potato topping over the lentils, covering them thoroughly. Place the dish into the oven and bake for about 20 minutes, or until the potatoes achieve a golden brown hue on top.
