Description
A cozy and hearty plant-based twist on the classic shepherd’s pie, perfect for a comforting dinner.
Ingredients
- 1 cup lentils
- 2 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 1 cup peas
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups mashed potatoes
- Salt and pepper to taste
- 1 teaspoon thyme
- 1 teaspoon rosemary
Instructions
- Preheat your oven to 375°F (190°C).
- In a pot, cook lentils in vegetable broth until tender, about 20 minutes.
- In a skillet, heat olive oil and sauté onions, garlic, carrots, and peas until soft.
- Add cooked lentils to the skillet and season with thyme, rosemary, salt, and pepper.
- Transfer the lentil mixture to a baking dish and spread evenly.
- Top with mashed potatoes, spreading them smoothly over the lentil mixture.
- Bake in the preheated oven for 25-30 minutes, until the top is golden brown.
- Let it cool slightly before serving.
Notes
- You can use canned lentils to save time.
- For a creamier texture, add a splash of plant-based milk to the mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg