If you’re looking for a hearty and nutritious meal that is completely vegan, then look no further than lentil shepherd’s pie. This dish is a healthy and delicious alternative to traditional shepherd’s pie, which is typically made with ground beef or lamb. Lentils are a great source of protein and fiber, and they are also low in fat, making them an ideal ingredient for a healthy and satisfying meal.
Ingredients:
- 1 cup of green or brown lentils
- 4 large potatoes, peeled and chopped
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks of celery, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 tablespoon of tomato paste
- 1 teaspoon of dried thyme
- 1/2 teaspoon of dried rosemary
- 1/2 teaspoon of smoked paprika
- 2 cups of vegetable broth
- Salt and pepper, to taste
- 1/4 cup of non-dairy milk
- 2 tablespoons of vegan butter
Preparation:
Preheat the oven to 375°F. Rinse the lentils and place them in a saucepan with 3 cups of water. Bring the lentils to a boil, then reduce the heat and let them simmer for 20-25 minutes, or until they are tender but still hold their shape. Drain and set aside.
In a large pot, heat the olive oil over medium-high heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes, until the vegetables are tender. Add the garlic, tomato paste, thyme, rosemary, smoked paprika, salt, and pepper, and cook for another minute, stirring constantly.
Add the cooked lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat and let the mixture simmer for 10-15 minutes, until the sauce has thickened. Transfer the mixture to a baking dish.
Meanwhile, boil the potatoes in a separate pot until they are soft. Drain and mash the potatoes with non-dairy milk and vegan butter until they are smooth and creamy.
Cooking Instructions:
- Spread the mashed potatoes evenly over the lentil mixture in the baking dish.
- Bake the shepherd’s pie in the oven for 25-30 minutes, or until the top is golden brown and the filling is hot and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Conclusion:
Lentil shepherd’s pie is a delicious and nutritious vegan alternative to traditional shepherd’s pie. It’s packed with protein and fiber, and it’s low in fat, making it a healthy and satisfying meal that the whole family will love. With its rich and flavorful filling and creamy mashed potato topping, this dish is sure to become a favorite in your household.
FAQs:
Q: Can I use different types of lentils?
A: Yes, you can use any type of lentils you like, but green or brown lentils are the best choice for this recipe because they hold their shape well and have a slightly nutty flavor that pairs well with the other ingredients.
Q: Can I make this dish ahead of time?
A: Yes, you can assemble the shepherd’s pie ahead of time and refrigerate it until you’re ready to bake it. Just make sure to bring it to room temperature before baking to ensure even cooking.
Q: Can I freeze leftovers?
A: Yes, you can freeze leftover shepherd’s pie in an airtight container for up to 3 months. To reheat, bake it in the oven at 375°F for 20-25 minutes, or until heated through.
