Hearty Vegetable and Lentil Shepherd’s Pie
Shepherd’s Pie is a classic comfort food, traditionally made with ground meat and mashed potatoes.
However, for those looking for a healthier, plant-based alternative, this Hearty Vegetable and Lentil Shepherd’s Pie is a perfect choice.
Packed with nutrients and flavour, it’s a satisfying dish that will please vegans and meat-eaters alike.
Why Choose a Plant-Based Shepherd’s Pie?
Opting for a plant-based version of Shepherd’s Pie comes with several benefits:
- Healthier Ingredients: Lentils and vegetables are low in fat and high in fiber, vitamins, and minerals.
- Environmentally Friendly: Plant-based meals have a lower carbon footprint compared to meat-based dishes.
- Inclusive Dining: This recipe is suitable for vegans and those with dietary restrictions concerning meat.
The Ingredients: A Symphony of Flavours and Nutrients
The beauty of this dish lies in its simplicity and the rich flavours of its ingredients. Lentils provide a hearty base, full of protein and fibre. A medley of vegetables such as carrots, peas, and onions, add a burst of colour, texture, and vitamins. The mashed potato topping, creamy and smooth, perfectly complements the savoury filling.
This Hearty Vegetable and Lentil Shepherd’s Pie is more than just a meal; it’s a celebration of wholesome, plant-based ingredients coming together to create a dish that’s both nutritious and delicious. It proves that comfort food can be healthy and environmentally friendly, without sacrificing flavor. Whether you’re a long-time vegan or just looking to incorporate more plant-based meals into your diet, this Shepherd’s Pie is sure to satisfy.
Hearty Vegetable and Lentil Shepherd's Pie
Ingredients
- 1 cup dried green lentils rinsed
- 2 tablespoons olive oil
- 1 large onion diced
- 2 carrots peeled and diced
- 2 cloves garlic minced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cups vegetable broth
- Salt and pepper to taste
- For the Mashed Potato Topping:
- 4 large potatoes peeled and quartered
- 1/4 cup plant-based milk
- 2 tablespoons vegan butter
- Salt and pepper to taste
Instructions
- Prepare the Lentils: In a medium saucepan, add the lentils and enough water to cover them. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain and set aside.
- Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add onions and carrots, cooking until softened, about 5 minutes. Add garlic, peas, tomato paste, thyme, and rosemary, stirring to combine.
- Combine Lentils and Vegetables: Add the cooked lentils to the skillet with the vegetables. Pour in the vegetable broth, and bring the mixture to a simmer. Cook for 10 minutes, or until the mixture thickens. Season with salt and pepper.
- Make the Mashed Potatoes: While the lentil mixture is cooking, boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain and return to the pot. Add plant-based milk and vegan butter, mashing until smooth. Season with salt and pepper.
- Assemble the Pie: Preheat the oven to 375°F (190°C). Spread the lentil-vegetable mixture in the bottom of a baking dish. Top with the mashed potatoes, spreading evenly.
- Bake the Pie: Bake in the preheated oven for 20-25 minutes, or until the top is golden and the edges are bubbly.
- Serve and Enjoy: Let the Shepherd's Pie cool for a few minutes before serving.
