Vegan Shepherd’s Pie
A warm and hearty Vegan Shepherd’s Pie that is gluten-free, easy to prepare, and perfect for comforting mealtime experiences.
Ingrédients
Lentil & Vegetable Base
- 2 cups lentils, cooked Use your preferred lentils cooked according to package instructions.
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 cup vegetable broth Ensure it is gluten-free.
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Mashed Potato Topping
- 4 cups mashed potatoes Can be made with vegan butter for extra creaminess.
Instructions
Preparation
- Gather all your ingredients and prepare them for use.
- Cook the lentils according to package instructions until tender.
- Chop the onion, dice the carrots, celery, and mince the garlic.
Cooking the Base
- Heat a tablespoon of olive oil over medium heat in a large pan.
- Add the chopped onion and minced garlic, cooking until fragrant and translucent (about 3-4 minutes).
- Add the diced carrots and celery, sauté for another 5 minutes until softened.
- Mix in the cooked lentils, vegetable broth, and tomato paste.
- Let the mixture simmer for about 10 minutes.
- Season the lentil mixture with thyme, rosemary, salt, and pepper.
Assembly and Baking
- Preheat your oven to 400°F (200°C).
- Spread the lentil and vegetable mixture evenly in a baking dish.
- Spread prepared mashed potatoes over the lentil mixture, covering it completely.
- Bake for 25-30 minutes until the top is golden and slightly crispy.
- Let the Vegan Shepherd’s Pie cool for a few minutes before serving.
Notes
This Vegan Shepherd’s Pie is versatile; feel free to mix and match vegetables or proteins. To enhance creaminess, mix some vegan butter or plant-based milk into the mashed potatoes before spreading.