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- 1 cup green or brown lentils, rinsed and drained - 3 cups vegetable broth - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, peeled and diced - 1 celery stalk, diced - 1 cup frozen peas - 1 tablespoon tomato paste - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper, to taste - 4 medium potatoes, peeled and cubed - 1/4 cup almond milk (or any favorite plant-based milk) - 2 tablespoons vegan butter - Fresh parsley, chopped (for garnish) This dish serves six. Each serving has about: - Calories: 300 - Protein: 12g - Fiber: 8g - Carbohydrates: 50g - Fat: 7g This vegan lentil shepherd's pie is not just tasty; it is also a healthy choice. You get a good amount of protein and fiber from the lentils. The vegetables add vitamins and minerals, making the dish both hearty and nourishing. The mashed potatoes on top provide a comforting texture. To start, we need to cook the lentils and make the broth. In a medium pot, mix the rinsed lentils with three cups of vegetable broth. Bring this to a boil, then lower the heat. Let it simmer for about 25 to 30 minutes. The lentils will soften nicely. Drain any extra liquid and set them aside. Next, let’s prep the vegetables. Chop one medium onion finely. Mince two garlic cloves. Dice two peeled carrots and one celery stalk. This will add great flavor to our filling. Now, let’s sauté the veggies. In a large skillet, pour a splash of water or broth over medium heat. Add the diced onion, minced garlic, carrots, and celery. Cook them for about 5 to 7 minutes. They should become soft and fragrant. Once the veggies are ready, mix in the cooked lentils. Add one cup of frozen peas, one tablespoon of tomato paste, one teaspoon of dried thyme, one teaspoon of dried rosemary, salt, and pepper. Stir everything well. Let this simmer for another 5 minutes. While the filling simmers, we can make the mashed potatoes. Fill a pot with water and bring it to a boil. Add four cubed potatoes and cook until they are fork-tender, which takes about 15 to 20 minutes. When they’re soft, drain the potatoes and return them to the pot. Add one-fourth cup of almond milk and two tablespoons of vegan butter to the potatoes. Mash them until smooth and creamy. Taste and add more salt and pepper if needed. Now it’s time to layer our dish. Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil mixture evenly at the bottom. Then, carefully spread the creamy mashed potatoes on top. Use a fork to create peaks and texture. This helps with browning while it bakes. Transfer your shepherd's pie to the oven. Bake it for 25 to 30 minutes. Keep an eye on it. You want the top to be golden and crispy. Once it looks perfect, remove it from the oven and let it cool for a few minutes before you dig in. Enjoy your hearty vegan lentil shepherd's pie! To boost flavor in your vegan lentil shepherd’s pie, try these tips: - Add spices: A pinch of smoked paprika or cumin can add warmth. - Use fresh herbs: Fresh thyme or rosemary gives a bright taste. - Roasted garlic: Roast garlic before adding it for a deep and rich flavor. Roasting garlic is easy. Just wrap cloves in foil and bake until soft. This can change your dish from good to great. For creamy mashed potatoes, follow these tips: - Perfect consistency: Boil potatoes until fork-tender, then mash well. - Alternative milks: If almond milk isn’t your favorite, try oat or soy milk for creaminess. Make sure to taste your mash. Adjust the seasonings to suit your palate for the best outcome. Make your shepherd’s pie look inviting with these ideas: - Serving style: Serve it in individual ramekins for a personal touch. - Garnish: Sprinkle chopped parsley on top for a pop of color. - Pairing options: A fresh side salad adds crunch and balances the meal. These simple touches can elevate your dish and impress your guests. {{image_4}} You can switch lentils in this recipe. Use red lentils for a quicker cook. Green and brown lentils hold their shape better. They add a nice texture to the pie. You can also mix in other veggies. Try bell peppers or mushrooms for more flavor. They make the filling even heartier. Herbs can change the flavor a lot. Add basil or oregano for a fresh taste. You can also try thyme or rosemary for depth. For an extra kick, consider vegan cheese. Nutritional yeast gives a cheesy flavor without dairy. It also adds a nice golden color when baked. You can make this dish on the stovetop or in the oven. Stovetop cooking is faster and easier. It lets you keep an eye on the filling. Baking gives a crisp top that many love. You can also use a slow cooker for meal prep. Just combine the filling ingredients and let it cook. This method is great for busy days. To keep your vegan lentil shepherd’s pie fresh, place leftovers in the fridge. Use airtight containers to prevent moisture loss. This way, the flavors stay strong. For long-term storage, you can freeze the shepherd’s pie. Let it cool completely before wrapping. Use plastic wrap followed by aluminum foil for best results. When you want to enjoy it, thaw it overnight in the fridge. Reheat it in the oven at 350°F (175°C) until warm, about 20-25 minutes. In the fridge, the shepherd’s pie lasts up to 4 days. If frozen, it stays good for about 3 months. Always check for signs of spoilage before eating. You can try chickpeas or black beans. Both add good protein and taste. If you want a different texture, consider crumbled tempeh or mushrooms. They also provide a hearty feel. Yes, it is great for meal prep! You can make it in advance and store it. Simply assemble the pie and cover it well. When ready to eat, just bake it. It heats up nicely and keeps flavor. Yes, you can! Just check your vegetable broth. Some broths may have gluten. Use a gluten-free broth and ensure your almond milk is also gluten-free. Look for a golden-brown top. It should be firm but not hard. You can also check if it is hot in the center. Use a thermometer to see if it reaches 165°F (74°C). To reheat, cover it with foil. This keeps it moist and prevents drying out. You can bake it at 350°F (175°C) for about 20-25 minutes. Stirring the filling helps warm it evenly. You learned how to make a delicious vegan lentil shepherd’s pie. We covered the key ingredients, step-by-step cooking methods, and handy tips for a perfect dish. You can enjoy this meal while knowing it’s healthy and easy to customize. Whether you’re trying new flavors or storing leftovers, this recipe works for every occasion. Dive in and make this comforting recipe for yourself and your loved ones. Enjoy every bite of your creation!

Vegan Lentil Shepherd’s Pie

Indulge in a hearty Vegan Lentil Shepherd’s Pie that's perfect for any cozy meal! This delicious recipe combines seasoned lentils with vibrant vegetables and creamy mashed potatoes for a filling and nutritious dish. Ready in just an hour, it's an easy way to impress at dinner time. Click through to explore this mouthwatering recipe and enjoy a delightful plant-based twist on a classic favorite!
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Ingredients
  

1 cup green or brown lentils, rinsed and drained

3 cups vegetable broth

1 medium onion, finely diced

2 cloves garlic, minced

2 medium carrots, peeled and diced

1 celery stalk, diced

1 cup frozen peas

1 tablespoon tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

4 medium potatoes, peeled and cubed

1/4 cup almond milk (or any favorite plant-based milk)

2 tablespoons vegan butter

Fresh parsley, chopped (for garnish)

Instructions
 

In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring the mixture to a rolling boil, then reduce the heat to low and allow it to simmer gently. Cook for 25-30 minutes, or until the lentils are tender. Drain any excess liquid and set aside.

    In a large skillet over medium heat, pour in a splash of water or a bit of vegetable broth. Add the diced onion, minced garlic, carrots, and celery. Sauté the vegetables for approximately 5-7 minutes, stirring frequently, until they are softened and fragrant.

      Introduce the cooked lentils to the skillet along with the frozen peas, tomato paste, dried thyme, dried rosemary, salt, and pepper. Mix everything thoroughly until well combined, then allow the mixture to simmer for an additional 5 minutes. Remove the skillet from the heat.

        While the lentil mixture is simmering, fill a separate pot with water and bring it to a boil. Add the cubed potatoes and cook until they are fork-tender, roughly 15-20 minutes. Once soft, drain the potatoes and return them to the pot.

          To the drained potatoes, add the almond milk and vegan butter. Mash the mixture until it achieves a smooth and creamy consistency. Taste and adjust the seasoning with additional salt and pepper if needed.

            Preheat your oven to 400°F (200°C).

              In a baking dish, layer the lentil mixture evenly across the bottom. Carefully spread the creamy mashed potatoes on top, using a fork to create peaks and texture to enhance browning.

                Transfer the shepherd's pie to the preheated oven and bake for 25-30 minutes, or until the top is beautifully golden and crispy.

                  Once done, remove the shepherd's pie from the oven and let it cool for a few minutes before serving.

                    Prep Time: 20 min | Total Time: 1 hr | Servings: 6

                      - Presentation Tips: For an appealing finish, garnish the dish with freshly chopped parsley before serving. Pair the pie with a refreshing side salad for a balanced meal. For an extra touch of flavor, consider drizzling a bit of olive oil over the mashed potatoes just before serving.