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Shepherd’s Pie is a beloved dish with its origins in the British Isles, traditionally made with minced meat and topped with a creamy mashed potato layer. However, as plant-based diets continue to gain popularity, many are seeking alternatives that maintain the comforting essence of this classic dish while being kinder to animals and the environment. Enter the Hearty Lentil and Vegetable Shepherd’s Pie—a nutritious and delicious twist that incorporates lentils and a medley of vegetables.

Hearty Lentil and Vegetable Shepherd’s Pie

Discover the delicious and nutritious twist on a classic comfort food with our Hearty Lentil and Vegetable Shepherd’s Pie. This plant-based version features protein-packed lentils combined with a medley of vegetables, all topped with creamy mashed potatoes. Perfect for chilly nights or family gatherings, this dish offers a comforting blend of flavors while being kind to the environment. Enjoy a hearty meal that satisfies both the palate and dietary preferences while nourishing your body.
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Ingredients
  

1 cup green or brown lentils (rinsed and drained)

2 cups vegetable broth

1 medium onion (diced)

2 carrots (diced)

2 celery stalks (diced)

2 cloves garlic (minced)

1 cup frozen peas

1 cup chopped mushrooms

1 tablespoon tomato paste

1 teaspoon Worcestershire sauce (vegan, if desired)

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

4 large potatoes (peeled and chopped)

1/4 cup plant-based milk (such as almond or soy)

2 tablespoons vegan butter or olive oil

Instructions
 

Cook the Lentils: In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes or until the lentils are tender. Drain any excess liquid.

    Sauté the Vegetables: In a large skillet over medium heat, add a splash of olive oil. Sauté the onion, carrots, and celery until they are soft (about 5-7 minutes). Add minced garlic and mushrooms; cook for an additional 3-4 minutes until the mushrooms are tender.

      Combine Filling Ingredients: Stir in the cooked lentils, tomato paste, Worcestershire sauce, peas, dried thyme, dried rosemary, salt, and pepper. Mix until everything is well combined and heated through. Remove from heat and set aside.

        Prepare the Mashed Potatoes: While the filling cools, boil the chopped potatoes in a large pot of salted water until fork-tender (about 15-20 minutes). Drain and return to the pot. Add plant-based milk and vegan butter; mash until smooth and creamy. Season with salt and pepper to taste.

          Assemble the Shepherd's Pie: Preheat the oven to 400°F (200°C). In a baking dish, spread the lentil and vegetable mixture evenly across the bottom. Top with the mashed potatoes, spreading them evenly and creating peaks (for extra crispiness when baked).

            Bake: Place the assembled Shepherd's Pie in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and crispy.

              Serve: Allow to cool slightly before serving. Enjoy hearty portions with a side salad for a complete meal!

                Prep Time, Total Time, Servings: 15 mins | 1 hour | 6 servings