Vegan Lentil Shepherd’s Pie

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.

Ingredients

• 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

Cooking Instructions

1. Preheat the oven to 375F.
2. In a large skillet, sauté the onion and garlic in a little bit of oil until the onion is translucent.
3. Add the carrot and celery and sauté for a few more minutes.
4. 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.
5. Transfer the lentil mixture to a baking dish.
6. Spread the mashed potatoes on top of the lentil mixture.
7. Bake for 20-25 minutes, or until the mashed potatoes are golden brown.

Serving Suggestions

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.