Description
This 1-Hour Vegan Shepherd’s Pie is a comforting, hearty dish packed with lentils and mixed vegetables, topped with creamy mashed potatoes. It’s perfect for a quick weeknight dinner.
Ingredients
Scale
3 pounds yukon gold potatoes
3–4 Tbsp vegan butter
Sea salt and black pepper
1 Tbsp olive oil
1 medium onion
2 cloves garlic
2 Tbsp tomato paste
1 1/2 cups uncooked brown or green lentils
4 cups vegetable stock
2 tsp fresh thyme
1 10-ounce bag frozen mixed veggies
Instructions
- Preheat your oven to 400°F (200°C).
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash with vegan butter, sea salt, and black pepper to taste.
- In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened.
- Stir in tomato paste, lentils, vegetable stock, thyme, and mixed veggies; bring to a boil. Reduce heat and simmer for about 20 minutes, until lentils are tender.
- Transfer the lentil filling to a baking dish and spread the mashed potatoes over the top.
- Bake in the preheated oven for 20 minutes, until the top is golden.
Notes
Feel free to customize the mixed vegetables according to your preference. You can use fresh veggies, just make sure they are cut small enough to cook quickly.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 14 g
- Protein: 17 g
- Cholesterol: 0 mg
Keywords: 1-Hour Vegan Shepherd’s Pie, vegan shepherd's pie, lentil pie, comfort food