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Irresistibly Hearty Vegan Shepherd’s Pie Recipe

Vegan Shepherd’s Pie
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A hearty vegan version of shepherd’s pie packed with vegetables and topped with creamy mashed potatoes.

Ingredients

Scale
  • 2 cups diced carrots
  • 1 cup diced onions
  • 1 cup diced celery
  • 3 cloves minced garlic
  • 1 cup diced mushrooms
  • 1 cup green peas
  • 1 cup cooked lentils
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tsp thyme
  • 1 tsp rosemary
  • 4 cups mashed potatoes
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a pan over medium heat.
  3. Sauté onions, carrots, and celery for 5 minutes.
  4. Add garlic and mushrooms, cook for 3 more minutes.
  5. Stir in lentils, peas, tomato paste, soy sauce, thyme, and rosemary.
  6. Cook for another 5 minutes, season with salt and pepper.
  7. Transfer the mixture to a baking dish.
  8. Spread mashed potatoes evenly on top.
  9. Bake for 25 minutes or until golden.
  10. Let cool slightly before serving.

Notes

  • Use sweet potatoes for a sweeter twist.
  • Can be stored refrigerated for up to 3 days.
  • Freezes well for up to a month.

Nutrition

Find it online: https://www.recipekitchenhub.com/vegan-shepherds-pie-recipe/