1-Hour Vegan Shepherd's Pie
Servings
6
Prep Time
15
Cook Time
45
About This Recipe
A hearty, 10-ingredient Vegan Shepherd's Pie that's loaded with veggies and savory lentils and topped with fluffy mashed potatoes.
From our friends at Minimalist Baker - https://minimalistbaker.com/wprm_print/1-hour-vegan-shepherds-pie
Ingredients
3 pounds yukon gold potatoes, partially peeled
3-4 Tbsp vegan butter
Sea salt and black pepper (to taste)
1 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 Tbsp tomato paste (optional)
1 1/2 cups uncooked brown or green lentils, rinsed and drained
4 cups vegetable stock
2 tsp fresh thyme (or 1 tsp dried thyme)
1 10-ounce bag frozen mixed veggies (peas, carrots, green beans, corn)
Instructions
Slice large potatoes in half, place in a pot, cover with water, and boil for 20-30 minutes until tender.
Drain the potatoes, allow to steam dry, then mash with vegan butter, salt, and pepper.
Preheat oven to 218°C and grease a 2-quart baking dish.
Sauté onions and garlic in olive oil for about 5 minutes until golden.
Add optional tomato paste, salt, and pepper, then stir in lentils, stock, and thyme. Bring to a boil, cover, and simmer for 35-40 minutes until lentils are tender.
Add frozen veggies in the last 10 minutes of cooking and adjust seasonings as needed.
Transfer the filling to the baking dish, top with mashed potatoes, and bake for 10-15 minutes until lightly browned.
Let cool briefly before serving.