Vegan Shepherd's Pie

In a world where plant-based diets are gaining traction, finding satisfying and delicious meals can be a delightful journey. The Hearty Vegan Shepherd's Pie Delight is an ideal representation of how vibrant and fulfilling vegan cuisine can be. This comforting dish, rooted in tradition, offers a rich filling of lentils and vegetables topped with creamy mashed potatoes. It’s not only a feast for the palate but also a nourishing option for those looking to enjoy a wholesome meal without animal products.

Discover the ultimate comfort food with the Hearty Vegan Shepherd's Pie Delight! This delicious plant-based twist on a classic dish features a savory filling of lentils and vegetables, topped with creamy mashed potatoes. Ideal for vegans and non-vegans alike, this recipe provides a wholesome meal that's both satisfying and nourishing. Follow our step-by-step guide to create an impressive dish that will warm your heart and delight your taste buds. Perfect for any occasion!

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Ingredients

For the filling:

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 bell pepper (any color), diced

1 cup mushrooms, chopped

1 cup green peas (fresh or frozen)

1 cup canned lentils, drained and rinsed

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 tablespoon soy sauce or tamari

Salt and pepper to taste

1 tablespoon tomato paste

1 cup vegetable broth

For the mashed potato topping:

4 large potatoes, peeled and chopped

1/4 cup unsweetened plant milk (almond, soy, or oat)

2 tablespoons vegan butter (or olive oil)

Salt and pepper to taste

A pinch of nutmeg (optional)

Instructions

Prepare the mashed potato topping:

- Boil the chopped potatoes in a pot of salted water until they are tender, about 15-20 minutes. Drain and return the potatoes to the pot.

- Add the plant milk, vegan butter, salt, pepper, and nutmeg (if using). Mash until smooth and creamy. Set aside.

Make the filling:

- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

- Add the minced garlic, carrots, celery, and bell pepper, cooking for another 5-7 minutes until the vegetables begin to soften.

- Stir in the chopped mushrooms and cook for another 3-4 minutes until they release their moisture.

- Mix in the lentils, thyme, rosemary, soy sauce, tomato paste, vegetable broth, and green peas. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld. If the filling is too thick, add a little more vegetable broth to achieve the desired consistency.

Assemble the Shepherd's Pie:

- Preheat your oven to 400°F (200°C).

- In a baking dish, spread the lentil and vegetable filling evenly on the bottom. Carefully spoon the mashed potato topping over the filling, smoothing it out with a spatula. Create a textured pattern on the top for extra crispness.

Bake the Shepherd's Pie:

- Place the assembled pie in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and slightly crispy.

Serve:

- Remove from the oven and let it cool for a few minutes before serving. Enjoy your hearty vegan shepherd's pie warm, garnished with fresh herbs if desired.

Prep Time, Total Time, Servings: 20 mins | 1 hour | 6 servings