Vegan Lentil and Vegetable Shepherd's Pie

Name: Vegan Lentil and Vegetable Shepherd's Pie
Ingredients: 1 cup lentils; 1 onion, chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 stalks celery, diced; 1 bell pepper, diced; 1 zucchini, diced; 1 cup mushrooms, sliced; 1 can crushed tomatoes; 2 tablespoons tomato paste; 1 tablespoon soy sauce; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; Salt and pepper to taste; 2 large potatoes; 2 tablespoons dairy-free butter; 3 tablespoons non-dairy milk; 2 tablespoons nutritional yeast

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Vegan | Vegetarian

615 recipes

Ingredients

Filling

1 cup lentils
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 bell pepper, diced
1 zucchini, diced
1 cup mushrooms, sliced
1 can crushed tomatoes
2 tablespoons tomato paste
1 tablespoon soy sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and pepper to taste

Topping

2 large potatoes
2 tablespoons dairy-free butter
3 tablespoons non-dairy milk
2 tablespoons nutritional yeast

Preparation

Cook lentils according to package directions until tender, then drain
In a large skillet, sauté onion and garlic until softened
Add carrots, celery, bell pepper, zucchini, and mushrooms; cook until vegetables are slightly softened
Stir in crushed tomatoes, tomato paste, soy sauce, dried thyme, dried oregano, smoked paprika, salt, and pepper; simmer for 10-15 minutes until thickened
Preheat oven to 375°F (190°C)
Boil potatoes until tender, then drain
Mash potatoes with dairy-free butter, non-dairy milk, and nutritional yeast until smooth
Transfer the lentil-vegetable mixture to a baking dish and spread evenly
Top with mashed potatoes, spreading to cover the filling
Bake for 20-25 minutes until the top is golden and the filling is bubbling
Let cool for 5 minutes before serving