Vegan Shepherd's Pie

Name: Vegan Shepherd's Pie
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: British
Ingredients: 1/2 tbsp vegetable oil; 1 onion (diced); 2 cloves of garlic (minced); 2 medium carrots (diced); 1 stalk of celery (diced (see recipe notes)); 1 tsp onion powder; 1 tsp dried thyme ((or 2 tsp fresh)); 1/2 tsp dried rosemary ((or tarragon)); 1/2 tsp sugar ((or maple syrup)); Salt & pepper (to taste); 2 tbsp tomato paste; 2 tbsp soy sauce (or coconut aminos); 1 tbsp balsamic vinegar; 1/4 cup vegetable stock; 1/4 cup red wine (OR more veggie stock); 2 cups cooked lentils ((cooked from dry or use canned)); 1/2 cup peas ((frozen or canned)); 1/2 cup corn (fresh, frozen or canned); 2 pounds of potatoes; 1/4 cup plant-based milk; 2 tbsp vegan butter (OR vegetable oil (or use plant-based milk if oil-free)); nutmeg, salt, and black pepper (to taste)

Instructions

Prep:25minCook:20min

This vegan shepherd’s pie is hearty, filling, and combines a veggie-packed lentil filling with a fluffy mashed potato topping for ultimate comfort food! Even better, this lentil shepherd’s pie is gluten-free, dairy-free, meat-free, ready in under an hour, perfect for a mid-week meal or impressing at Thanksgiving!

Updated at: Sat, 16 Nov 2024 02:28:41 GMT