Vegan Lentil Shepherd's Pie Recipe

lentils

🥗Healthier: green peas

💰Cheaper: canned beans

Green peas add protein while canned beans are often less expensive.

nut milk

🥗Healthier: oat milk

💰Cheaper: water + cornstarch

Oat milk is creamier, while the alternative is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola oil is cost-effective.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: cauliflower

Sweet potatoes provide more nutrients, while cauliflower is low-cost and low-carb.

Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the mushrooms, onion, carrots, celery, ¼ teaspoon salt, and pepper. Cook until the vegetables are soft and lightly brown, 12-15 minutes.

Add the garlic, thyme, and paprika, and cook for 1 minute more.

Next, add the lentils, broth, and tomato puree. Cover tightly with a lid and bring to a boil. Reduce the heat to low and simmer until the lentils are tender, stirring occasionally, 30-40 minutes.

Meanwhile, place the potatoes in a medium pot with the remaining teaspoon of salt and add enough water to cover by about 2 inches. Cover with a lid and bring to a boil. Then simmer with the lid ajar until the potatoes are tender, about 15 minutes. Drain the potatoes, add the milk, and remaining 2 tablespoons of olive oil, and mash until smooth. Season with salt, if needed.

Preheat the oven to 400 F.

When the filling is ready, stir in the peas and turn the heat off. Taste and adjust the seasonings, if needed.

To assemble, transfer the filling to a baking dish, dollop the potatoes on top, and spread gently into an even layer. Bake for 20 minutes.

Cooking Techniques

Spice Level:

Dietary

Allergens