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- 1 cup green or brown lentils - 3 cups vegetable broth - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 cup peas (fresh or frozen) - 2 tablespoons tomato paste - 1 tablespoon soy sauce or tamari - 4 large potatoes, peeled and chopped - 1/4 cup unsweetened plant-based milk (almond or soy) - 2 tablespoons vegan butter or olive oil - Salt and pepper to taste I love using lentils in this shepherd's pie. They are hearty and full of protein. You can use either green or brown lentils. Both work well. Vegetable broth adds rich flavor. Make sure you choose a good quality broth. The onion and garlic bring warmth and depth. Dicing them finely helps them cook evenly. For vegetables, I choose carrots and celery. They add color and crunch. Peas are a must for sweetness. I often use frozen peas, as they are easy and tasty. Tomato paste gives a nice base for the filling. Soy sauce or tamari adds umami. You can adjust these to your taste. For the topping, I use large potatoes. They mash up creamy and smooth. Adding plant-based milk and vegan butter gives richness. Don’t forget to season with salt and pepper. This recipe is simple yet flavorful. You can find the full recipe in the article. Enjoy the process of creating this warm dish! - Step 1: Cook the lentils in vegetable broth. In a pot, mix 1 cup of rinsed lentils with 3 cups of vegetable broth. Bring this to a boil. Then reduce the heat and simmer for about 20-25 minutes. The lentils should be soft. Drain any extra liquid and set the lentils aside. - Step 2: Drain and set aside. After cooking, make sure to remove any excess broth. This keeps the mixture from being too watery later on. - Step 3: Sauté onion and garlic. In a large skillet, add a drizzle of olive oil. Heat it over medium heat. Add the diced onion and cook until it becomes soft and translucent, which takes about 5 minutes. - Step 4: Add carrots, celery, and cook until tender. Next, stir in the minced garlic, diced carrots, and diced celery. Cook for another 5-7 minutes until the veggies are tender. - Step 5: Incorporate lentils and seasonings. Add the cooked lentils, along with peas, tomato paste, soy sauce, thyme, rosemary, salt, and pepper. Mix everything well and let it simmer for about 5 minutes. This helps the flavors blend nicely. - Step 6: Boil potatoes until fork-tender. In a large pot, boil the chopped potatoes in salted water for about 15-20 minutes. They should be soft enough to pierce with a fork. - Step 7: Mash with plant-based milk and butter. Drain the potatoes and return them to the pot. Use a masher to mix in 1/4 cup of plant-based milk and 2 tablespoons of vegan butter. Mash until creamy and smooth. Add salt and pepper to taste. - Step 8: Preheat the oven. Set your oven to 375°F (190°C) while you prepare the dish. - Step 9: Layer lentil mixture and mashed potatoes. In a baking dish, spoon the lentil mixture evenly across the bottom. Then, spread the creamy mashed potatoes on top, covering the filling entirely. - Step 10: Create texture and bake. Use a fork to create little peaks on the mashed potatoes. This will help them get crispy in the oven. Bake the shepherd's pie for 25-30 minutes, or until the top is golden brown. Now, you have a hearty Vegan Lentil Shepherd's Pie that is flavorful and simple to make! For the full recipe, check out the recipe section. To make perfect mashed potatoes for your shepherd's pie, start with starchy potatoes. Russets or Yukon Golds work best. Boil the potatoes in salted water until they are fork-tender, about 15-20 minutes. Drain them well to remove excess water. Then, mash the potatoes with plant-based milk and vegan butter. Keep mashing until smooth and creamy. Season with salt and pepper to taste. For cooking lentils to the right texture, rinse them first. Use green or brown lentils for this pie. Boil them in vegetable broth. Simmer for 20-25 minutes until they are tender but not mushy. Drain any extra liquid, and they are ready to mix with your veggies. Garnish your shepherd's pie with fresh parsley right before serving. This adds color and a fresh taste. You can also create a rustic look by using a fork to texture the mashed potatoes. This will help them crisp up nicely in the oven. For side dishes, consider a mixed green salad or roasted vegetables. These light sides balance the hearty nature of the pie. You can add a simple vinaigrette or lemon dressing to the salad for a refreshing touch. To boost the flavor, think about adding herbs like fresh parsley or basil to the lentil mix. You can also try adding a pinch of smoked paprika for a warm, smoky flavor. If you want to switch up the toppings, use mashed cauliflower or sweet potatoes. Both offer a different taste and texture, making your dish unique. Another option is to sprinkle nutritional yeast on top for a cheesy flavor without dairy. {{image_2}} You can easily swap lentils for other fun ingredients. Chickpeas work well for a nutty flavor. Mushrooms add a rich taste and texture. Try using a mix of both for a hearty bite. You can change up the veggies too. Think about adding bell peppers for sweetness. Zucchini can bring a nice texture, and spinach adds a pop of color. Use what you have on hand for a unique twist. If you need gluten-free options, try tamari instead of soy sauce. It gives a great taste without gluten. You can also use coconut aminos for a sweeter option. For nut-free choices, check your sauces. Some brands add nuts. Make sure your plant-based milk is nut-free too. Soy milk or oat milk works great as a substitute. Want to spice things up? Add chili powder or hot sauce for heat. Start small, then add more to taste. You can create a fun kick without overpowering the dish. To give it a Mediterranean vibe, use herbs like oregano or basil. These herbs add a fresh flair. Mix in sun-dried tomatoes for a tangy bite that complements the lentils. For the full recipe, check out the detailed instructions above. To store your Vegan Lentil Shepherd’s Pie, let it cool first. This keeps the dish fresh. Place it in an airtight container. Glass or plastic containers work well. Make sure the lid fits snugly. Your pie will stay good for about 3 to 5 days in the fridge. To freeze the shepherd's pie, first, let it cool completely. Then, wrap it tightly in plastic wrap or foil. You can also use a freezer-safe container. Label it with the date. This way, you won't forget what it is. To thaw, put it in the fridge overnight. Reheat it in the oven at 350°F (175°C) until it is warm all the way through. In the fridge, your shepherd's pie lasts for about 3 to 5 days. In the freezer, it can last up to 3 months. If you see any mold or it smells off, it’s best to discard it. Always trust your senses to know if it's still good. To make this vegan lentil shepherd's pie gluten-free, simply replace the soy sauce with tamari. Tamari is a gluten-free soy sauce alternative. Always check labels to ensure your vegetable broth is gluten-free as well. Yes, you can use canned lentils instead of dried. Just rinse them well and skip the cooking step. Canned lentils save time and still provide great flavor and texture. If you want to replace potatoes, consider cauliflower or sweet potatoes. Cauliflower makes a lighter topping, while sweet potatoes add a hint of sweetness. Both options create a creamy texture when mashed. To reheat leftovers, use a microwave or oven covered with foil. This keeps moisture in. If using a microwave, heat in short bursts to avoid overcooking. Add a splash of vegetable broth if it seems dry. Absolutely! This recipe is great for meal prep. You can store the pie in the fridge for up to four days. It also freezes well, making it a perfect make-ahead meal. This vegan lentil shepherd's pie is packed with nutrients. Lentils are high in protein and fiber, which helps you feel full. The vegetables provide vitamins and minerals, while potatoes offer carbs for energy. Enjoy a hearty meal that is good for you! This shepherd's pie recipe combines nutritious lentils and savory vegetables for a hearty meal. You learned to make the perfect mashed potato topping and how to season each layer. Remember to store your leftovers properly, so they stay fresh for later. You can also customize this dish with fun variations and flavors. Enjoy creating this simple, tasty meal that everyone will love. Get cooking and savor each bite of your delicious shepherd's pie!

Vegan Lentil Shepherd’s Pie

Savor the flavors of comfort with this Hearty Vegan Lentil Shepherd's Pie! Made with nutritious lentils, fresh veggies, and creamy mashed potatoes, this dish is perfect for any dinner. Discover easy step-by-step instructions to create a warm, delicious meal that everyone will love. Click through to explore the recipe and bring a taste of home to your table—your family will thank you!
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Ingredients
  

1 cup green or brown lentils, rinsed

3 cups vegetable broth

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup peas (fresh or frozen)

2 tablespoons tomato paste

1 tablespoon soy sauce or tamari

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

4 large potatoes, peeled and chopped

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

2 tablespoons vegan butter or olive oil

Instructions
 

Start by cooking the lentils: In a pot, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes until tender. Drain any excess liquid and set aside.

    In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

      Stir in the minced garlic, carrots, and celery, cooking for another 5-7 minutes until the vegetables are tender.

        Add the cooked lentils to the skillet along with the peas, tomato paste, soy sauce, thyme, rosemary, salt, and pepper. Mix well and allow to simmer for 5 more minutes, letting the flavors meld together.

          Meanwhile, in a large pot, boil the chopped potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to the pot.

            Mash the potatoes with plant-based milk and vegan butter until smooth and creamy. Season with salt and pepper to taste.

              Preheat your oven to 375°F (190°C).

                In a baking dish, spoon the lentil mixture evenly. Top with the creamy mashed potatoes, spreading them to cover the filling completely.

                  Use a fork to create texture on the top of the mashed potatoes, which will crisp up in the oven.

                    Bake the shepherd's pie in the preheated oven for 25-30 minutes, or until the top is golden and slightly crispy.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6

                        - Presentation Tips: Allow the pie to cool for a few minutes before serving. Garnish with fresh parsley for a pop of color and serve hot in bowls, alongside a mixed green salad for a complete meal.