American · Dinner
Vegan Lentil Shepherd's Pie
A meatless casserole of brown lentils simmered with carrot, celery, mushroom and tomato paste in a herb-seasoned gravy, topped with mashed potato and baked until golden. Root vegetables and thyme define the savoury base. Served hot as a hearty main.
$3
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
448Calories
14.2gProtein
15.6gFat
70.8gCarbs
8.1gSugar
16.1gFiber
1141mgSodium
0mgChol
2.2gSat Fat
1089mgPotassium
92mgCalcium
4.8mgIron
0mcgVitamin B12
12.4mgVitamin C
vegan
vegetarian
gluten-free
egg-free
high-fiber
low-calorie
herb-salt
hidden-gems
vegan
gluten-free
Instructions
1
Prep
Peel and cube the potato, finely dice the carrot, celery and onion, chop the mushroom and mince the garlic.
2
Boil
Cover the potato with water in a saucepan and boil over medium-high heat 15 minutes until a knife slides through with no resistance.
3
Mash
Drain the potato, then mash in the pan with the oat milk and a pinch of salt until smooth with no lumps.
4
Saute
Heat the olive oil in a skillet over medium heat, cook the onion, carrot, celery and thyme 6 minutes until translucent, then add mushroom and garlic 3 minutes.
5
Simmer
Stir in tomato paste 1 minute, then add cooked brown lentils, vegetable stock, pepper and salt and simmer over medium-low heat 8 minutes until thickened.
6
Plate
Spoon the lentil mixture into a dish, spread the mash on top, bake at 400F 20 minutes until golden, then rest and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 cup320g cooked brown lentils
- 2 cup400g potato
- 2/3 cup80g carrot
- 1/2 cup60g celery
- 1 cup70g mushroom
- 1/2 cup80g onion
- 2 clove2 clove garlic
- 2 tbsp30g tomato paste
- 1 cup240ml vegetable stock
- 2 tbsp30ml olive oil
- 4 tbsp60ml oat milk
- 1 tsp1 tsp dried thyme
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
