Description
A hearty and nutritious plant-based version of the classic shepherd’s pie using protein-rich lentils and a savory vegetable gravy.
Ingredients
Scale
- 1.5 cups dried brown lentils
- 2.5 lbs potatoes
- 1 yellow onion
- 3 cloves garlic
- 2 carrots
- 1 cup frozen peas
- 3 cups vegetable broth
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tsp balsamic vinegar
- Fresh thyme and rosemary
- 1/4 cup vegan butter
- 1/2 cup plant milk
Instructions
- Boil and mash the potatoes with vegan butter and milk.
- Sauté onions, carrots, and garlic in a large skillet.
- Add lentils, broth, tomato paste, soy sauce, and herbs; simmer until tender.
- Stir in peas and transfer the mixture to a baking dish.
- Top with mashed potatoes and bake at 400°F for 20-25 minutes until golden.
Notes
High in fiber, excellent source of plant-based protein, budget-friendly, and gluten-free optional.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 320 kcal