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Vegan lentil shepherd’s pie Recipe

Name: Vegan lentil shepherd’s pie Recipe
Prep time: 20 min
Total time: 120 min
Ingredients: 1 cup green or brown lentils; 4 cups water or vegetable broth; 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, minced; 2 celery stalks, chopped; 2 large carrots, peeled and chopped; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon smoked paprika; 1 tablespoon tomato paste; 2 tablespoons flour; 2 cups vegetable broth; 1 cup frozen peas; 4-5 large potatoes, peeled and chopped; 1/4 cup vegan butter; 1/4 cup non-dairy milk; Salt and black pepper to taste

British-inspired Vegan Cuisine Diet Gluten-free Vegan

How to make Vegan lentil shepherd's pie ?

Preparation Time: 20 minutes
Cooking Time: 1 hour
Serve: 6

Ingredients for Vegan lentil shepherd’s pie Recipe

#	Ingredients
1.	1 cup green or brown lentils
2.	4 cups water or vegetable broth
3.	2 tablespoons olive oil
4.	1 onion, chopped
5.	2 garlic cloves, minced
6.	2 celery stalks, chopped
7.	2 large carrots, peeled and chopped
8.	1 teaspoon dried thyme
9.	1 teaspoon dried rosemary
10.	1 teaspoon smoked paprika
11.	1 tablespoon tomato paste
12.	2 tablespoons flour
13.	2 cups vegetable broth
14.	1 cup frozen peas
15.	4-5 large potatoes, peeled and chopped
16.	1/4 cup vegan butter
17.	1/4 cup non-dairy milk
18.	Salt and black pepper to taste

Steps of Vegan lentil shepherd’s pie Recipe

#	Steps
1.	Rinse the lentils under running water and place them in a pot with 4 cups of water or vegetable broth. Bring to a boil, then reduce the heat to medium-low and let them simmer for about 25-30 minutes, until tender. Drain any excess liquid and set aside.
2.	Preheat the oven to 375°F (190°C).
3.	Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic and sauté for about 2-3 minutes, until the onion is translucent.
4.	Add the chopped celery and carrots to the pan and continue to sauté for another 5-6 minutes, until they start to soften.
5.	Add the dried thyme, rosemary, and smoked paprika to the pan and stir well. Cook for another minute or so until fragrant.
6.	Stir in the tomato paste and flour and continue to cook for a few more minutes, stirring constantly.
7.	Gradually pour in the vegetable broth, stirring constantly to prevent any lumps from forming. Bring to a simmer and cook for about 5 minutes, until the mixture thickens.
8.	Stir in the cooked lentils and frozen peas and cook for another 5-10 minutes, until everything is heated through.
9.	While the lentil mixture is cooking, boil the potatoes in a separate pot until tender. Drain and mash them with vegan butter, non-dairy milk, salt, and black pepper.
10.	Transfer the lentil mixture to a large baking dish and spread the mashed potatoes on top, using a fork to create ridges.
11.	Bake the shepherd's pie for about 25-30 minutes, until the potatoes are lightly golden and crispy.
12.	Let it cool for a few minutes before serving.

Tips:

To save time, you can use pre-cooked lentils instead of cooking them from scratch.
Feel free to use any vegetables you like in this recipe. Just make sure to dice them into small pieces so they cook evenly.
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.