Vegan Lentil Shepherd's Pie
This vegan lentil shepherd’s pie is flavorful and hearty with a veggie lentil mix topped with fluffy mashed potatoes.
Ingredients
- 1 yellow onion (diced)
- 2 carrots (diced)
- 2 celery ribs (diced)
- 3 garlic cloves (minced)
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 3 teaspoons dried thyme leaves
- 1 cup frozen corn
- 1 cup crushed tomatoes
- 2 tablespoons tamari
- 1 cup dry lentils (brown or green)
- 2 cups vegetable broth
- 1300 grams potatoes (russet or yellow)
- ½ cup oat milk
- Sprinkle of salt and pepper
- 1 tablespoon vegan butter (optional)
Instructions
- Add the onion, carrots, celery, and garlic to a pot or deep pan on the stove and heat on medium for about 10 minutes. Stir occasionally and add a splash of water if sticking occurs.
- Next, add the salt, pepper, thyme, corn, crushed tomatoes, and tamari. Mix everything together before adding the broth and lentils.
- Cover your pot, bring the broth to a boil, then lower to a simmer. Simmer, covered, for 30 minutes, then check to see if the lentils are cooked. If they are not soft enough, cook for about 10 more minutes, adding a bit of water if needed. Ensure that most of the liquid is gone before placing the lentil mixture in your baking dish.
- While your lentil mix is cooking, set the oven to 400 degrees Fahrenheit and start prepping your mashed potatoes.
- Peel and chop your potatoes, then add to a pot and cover them with water. Boil on the stove for 10 minutes or until they are easily pierced with a fork.
- When the potatoes are soft, drain the water, then add the oat milk, salt, and pepper. Add some vegan butter if desired, then mash the potatoes and set them aside until your lentil mixture is ready.
- When the lentil mixture is ready, spread it evenly in a 9 x 13 inch baking dish. Spoon the mashed potatoes evenly over the lentil filling, then gently spread them out.
- Bake in the oven for 20 minutes.
Notes
Make sure you don’t use red lentils for this recipe. Only use green or brown lentils.
