This hearty shepherd's pie is a great classic comfort food, and this version is entirely meat-free. Fluffy mashed potatoes top a mixture of lentils, vegetables, and fresh thyme for a baked dish that's as delicious as it is healthy. Smart Recipes, Vegan Recipes, Vegetables Recipes, Recipes Vegetables Vegan Vegan Shepherds Pie Vegan Shepherds Pie Recipe | PT1H50M Serves 6 Ingredients: 3 Pounds Yukon Gold Potatoes 1 Tablespoon Olive Oil 1 Medium Onion 1.5 Cups Uncooked Green Or Brown Lentils 2 Cloves Garlic 2 Teaspoons Fresh Thyme 4 Cups Vegetable Broth 0 To Taste Salt & Pepper 1 Ounce Mixed Frozen Vegetables 1 Tablespoon Vegan Butter Preheat oven to 425 degrees F. Grease a 2-quart baking dish with vegan butter. While potatoes are cooking, heat 1 tablespoon of olive oil in a large saucepan over medium heat. Sauté onion and garlic for about 5 minutes or until lightly caramelized. Sprinkle onion and garlic lightly with salt and pepper. Add broth, lentils and thyme and mix. Bring it to a boil and then reduce heat to cook on low, covered, until lentils are tender, 30 to 40 minutes. Add frozen veggies in last 10 minutes of cooking, stir and cover again. Peel off the boiled potatoes and transfer to a large mixing bowl. Mash potatoes using a potato masher until smooth. Add vegan butter and season with salt and pepper to your taste. Transfer the cooked lentils mixture to the greased baking dish. Top with mashed potatoes. Smoothen the top with the fork or a spoon and season to your taste. Place baking dish over a baking sheet and bake for about 10 to 15 minutes or until top is lightly browned. Once baked, let it cool and get thicken for a few minutes before serving. You can store this pie in refrigerator for a few days and reheat in microwave when to serve.

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