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- 1 cup green or brown lentils, thoroughly rinsed - 3 cups vegetable broth - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, finely diced - 1 cup frozen peas - 1 cup corn - 2 tablespoons tomato paste - 2 teaspoons soy sauce or tamari - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and black pepper, to taste - 4 large potatoes, peeled and cut into cubes - 1/4 cup almond milk - 2 tablespoons nutritional yeast (optional) - 2 tablespoons olive oil When making the Vegan Lentil Shepherd’s Pie, the ingredients play a vital role. The lentils provide a hearty base, while the vegetables add color and flavor. You can easily swap in your favorite veggies too. Frozen peas and corn work great, but fresh options are fun if you have them. The flavorings bring everything together. Tomato paste and soy sauce add depth, while thyme and rosemary offer a touch of earthiness. Adjust the salt and pepper based on your taste. The potato topping is creamy and comforting. You can mix in nutritional yeast for a cheesy flavor, but it’s not needed. The almond milk makes the potatoes nice and smooth. This dish is all about layers of flavor and texture. You can find the Full Recipe with all the steps to create this comforting meal. Trust me, it’s worth it! To start, heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add 1 medium onion, finely diced, and 2 cloves of minced garlic. Sauté these until they smell great and the onion turns soft, about 3 to 4 minutes. Then, toss in 2 medium carrots, finely diced. Cook for another 3 to 4 minutes until the carrots soften. Next, add in 1 cup of rinsed green or brown lentils. Pour in 3 cups of vegetable broth, 2 tablespoons of tomato paste, and 2 teaspoons of soy sauce. Sprinkle in 1 teaspoon each of dried thyme and rosemary. Don’t forget to season with salt and black pepper. Stir well and bring the mix to a boil. Once it boils, lower the heat and cover the pan. Let it simmer for 25 to 30 minutes until the lentils are tender. While the lentils cook, grab a large pot and add 4 large potatoes, peeled and cut into cubes. Cover them with water and bring it to a boil. Cook the potatoes until soft, about 15 to 20 minutes. After that, drain the potatoes and put them back in the pot. Add 1/4 cup of almond milk and, if you like, 2 tablespoons of nutritional yeast for a cheesy taste. Mash everything together until smooth and creamy. Once the lentil mixture is ready, stir in 1 cup of frozen peas and 1 cup of corn. Let this simmer for another 5 minutes, then remove it from the heat. Now, preheat your oven to 400°F (200°C). Take a baking dish and layer the lentil mixture evenly across the bottom. Spread the creamy mashed potatoes on top, smoothing them out. Place the baking dish in your preheated oven and bake for 20 to 25 minutes until the top is golden. Let it cool for a few minutes before you serve. Enjoy this hearty meal that warms the soul! For the full recipe, check out the details above. To get the right consistency for your lentil mix, cook the lentils until they are tender. This usually takes about 25 to 30 minutes. If the mixture looks too thick, add a splash of vegetable broth. If it's too watery, let it simmer a bit longer. For seasoning, I like to balance the flavors. Use salt and pepper to taste. Dried thyme and rosemary add depth. You can also try adding a dash of smoked paprika for a unique twist. If you want to change up the almond milk, you can use other plant-based milks like oat or soy. Each gives a different flavor and creaminess. To add flavor to your mashed potatoes, mix in roasted garlic or fresh herbs. You can also try a bit of nutritional yeast for a cheesy taste without dairy. For serving, I recommend garnishing with fresh parsley. It adds a nice pop of color and freshness. Pair your shepherd's pie with a vibrant green salad. A simple mix of greens, tomatoes, and a light vinaigrette makes a great side. You can also serve it with crusty bread for a heartier meal. Try these tips and you’ll make a vegan lentil shepherd's pie that looks as good as it tastes! For the full recipe, check out the details above. {{image_4}} You can swap out some vegetables in your lentil shepherd’s pie. Try using mushrooms for a meaty texture. Sweet potatoes add a nice sweetness, too. Peppers and zucchini can give extra color and flavor. For those needing a gluten-free option, use tamari instead of soy sauce. Most vegetable broths are gluten-free, but double-check the label. You can also use gluten-free flour if you want to thicken your mixture. Adding spices or herbs can make your dish shine. Try smoked paprika for a rich flavor. A pinch of cumin can also add warmth. Fresh herbs like parsley or cilantro can brighten the dish. You can mix them in just before you bake it. Incorporating other plant-based proteins can boost nutrition. Try adding cooked quinoa or chickpeas. They blend well with lentils and add different textures. If you want to make mini shepherd’s pies, use ramekins. They cook faster and make a fun presentation. Just layer your lentil mix with mashed potatoes in the ramekins. You can also create a vegan shepherd’s pie with a cauliflower topping. Simply boil and mash cauliflower instead of potatoes. This makes the dish lighter but still creamy. For the full recipe, check out the main section of this article. To store leftovers, let the shepherd’s pie cool completely. Then, transfer it to an airtight container. You can also use a baking dish with a lid. This helps keep the dish fresh for later. It’s best to store it in the fridge if you plan to eat it within a few days. You can reheat your shepherd’s pie in the oven or microwave. For the oven, preheat it to 350°F (175°C). Cover the dish with foil to keep it moist. Bake for about 20 minutes, or until hot. For the microwave, place a portion on a microwave-safe plate. Heat for 2-3 minutes, stirring halfway through. This way, it warms evenly. To keep the texture nice, avoid overheating. To freeze the shepherd’s pie, first, let it cool. Then, cut it into portions. Wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer-safe bag or container. This keeps them fresh for up to three months. When you want to eat it, take it out and thaw in the fridge overnight. Reheat as you would with the leftovers. Be sure to enjoy this comforting meal even later! You can find the full recipe in the article for more details. Yes, you can use dried lentils! Dried lentils need to cook longer. They usually take about 25 to 30 minutes in boiling water. First, rinse them well before cooking. Use 1 cup of dried lentils for this recipe. Just remember to adjust your liquid. You will need about 3 cups of broth for the lentils to cook well. Yes, this recipe can be gluten-free. Use tamari instead of soy sauce to keep it gluten-free. Check the broth label too. Some broths may contain gluten. Most vegetables and lentils are naturally gluten-free. Always read labels to make sure your ingredients fit your needs. Absolutely! You can prepare the lentil filling and mashed potatoes a day before. Store them in the fridge in separate containers. When you’re ready to bake, layer them and pop them in the oven. You can also freeze the entire dish. Wrap it well in foil for best results. To reheat, just bake it at 350°F (175°C) for 30-40 minutes until hot. To make this dish oil-free, swap olive oil with vegetable broth. Use broth for sautéing the onion and garlic. You can also bake the potatoes without oil. Just mash them with almond milk and seasonings. This keeps the dish creamy without added fat. This blog post covers a delicious plant-based shepherd’s pie. We explored the key ingredients, from lentils and veggies to a creamy potato topping. I shared step-by-step instructions to guide you through the process. I also included tips for perfecting your dish and suggested fun variations to try. In the end, this recipe is versatile and easy to make. With a few swaps, you can make it your own. Enjoy this hearty meal, and let it comfort you today.

Vegan Lentil Shepherd’s Pie

Savor the warmth of hearty vegan lentil shepherd’s pie, a deliciously comforting dish packed with nutritious ingredients! Made with wholesome lentils, fresh vegetables, and creamy mashed potatoes, this recipe is perfect for family dinners. Discover how to create this filling meal that everyone will love, even meat-eaters!
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Ingredients
  

1 cup green or brown lentils, thoroughly rinsed

3 cups vegetable broth

1 medium onion, finely diced

2 cloves garlic, minced

2 medium carrots, finely diced

1 cup frozen peas (or fresh, if available)

1 cup corn (fresh or frozen works well)

2 tablespoons tomato paste

2 teaspoons soy sauce or tamari (for gluten-free option)

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and black pepper, to taste

4 large potatoes, peeled and cut into cubes

1/4 cup almond milk or any preferred plant-based milk

2 tablespoons nutritional yeast (optional, for a cheesy flavor boost)

2 tablespoons olive oil

Instructions
 

In a large saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become fragrant and translucent, approximately 3-4 minutes.

    Incorporate the diced carrots into the pan, cooking for an additional 3-4 minutes until softened.

      Add the rinsed lentils along with the vegetable broth, tomato paste, soy sauce, thyme, rosemary, salt, and pepper. Stir well, then bring the mixture to a boil. Once boiling, reduce the heat and cover, allowing it to simmer for about 25-30 minutes or until the lentils are tender.

        While the lentil mixture is cooking, place the cubed potatoes in a separate large pot and cover with water. Bring to a boil and cook until the potatoes are soft, which will take around 15-20 minutes. Once cooked, drain the potatoes and return them to the pot.

          To the drained potatoes, add the almond milk, nutritional yeast (if using), salt, and pepper. Mash the mixture until it reaches a smooth and creamy consistency.

            After the lentils are tender, stir in the frozen peas and corn. Let the mixture simmer for another 5 minutes, then remove from heat.

              Preheat your oven to 400°F (200°C).

                In a baking dish, layer the lentil mixture evenly at the bottom. Top it with the mashed potatoes, spreading them evenly across the surface.

                  Carefully place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top develops a slight golden hue.

                    Once baked, remove the shepherd’s pie from the oven and let it cool for a few minutes before serving.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

                        - Presentation Tips: For an eye-catching presentation, serve the pie hot, garnished with freshly chopped parsley. Pair it with a vibrant side salad for a nutritious and colorful meal!