Shepherd's pie is traditionally made with ground meat, but this vegan version uses lentils as a protein source. Lentils are a great source of fiber, iron, and protein, making them a healthy addition to any diet. This dish is perfect for colder weather, and it's a great way to use up vegetables that might be languishing in the fridge.
A Personal Story
Growing up, my family had a tradition of making shepherd's pie on cold winter nights. It was a warm and comforting dish that we all loved. When I became vegan, I thought I would never be able to enjoy shepherd's pie again. But then I discovered this lentil version, and it's just as delicious as the original. Now I make it for my own family, and it's become a new tradition.
- 2 cups cooked lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 cup frozen peas
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 4 cups mashed potatoes
- Preheat the oven to 375F.
- In a large skillet, sauté the onion and garlic in a little bit of oil until the onion is translucent.
- Add the carrot and celery and sauté for a few more minutes.
- Add the lentils, peas, vegetable broth, tomato paste, thyme, salt, and pepper to the skillet. Stir everything together and let it cook for a few more minutes until everything is heated through.
- Transfer the lentil mixture to a baking dish.
- Spread the mashed potatoes on top of the lentil mixture.
- Bake for 20-25 minutes, or until the mashed potatoes are golden brown.
This vegan lentil shepherd's pie is perfect for a cozy winter dinner. Serve it with a green salad or some crusty bread. It's also a great dish to bring to a potluck or to make ahead of time for meal prep.