Vegan Shepherd’s Pie

Vegan Shepherd’s Pie

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  1. Preheat oven to 350 levels F. Warmth oil in a massive, heavy pot over medium-high heat. Add mushrooms, onions, carrots and garlic; cook, stirring in total, until the vegetables are a bit of softened, about 5 minutes. Add tomatoes, broth, lentils, thyme, rosemary and 1/2 teaspoon every salt and pepper. Lift to a boil over medium-high heat; duvet and lower heat to medium-low. Cook dinner, stirring infrequently, until the lentils are soft, about 35 minutes.

  2. Within the period in-between, region potatoes in a single other massive pot; add cool water to duvet by 1 dash. Lift to a boil over high heat; lower heat to medium-high and cook, stirring infrequently, until the potatoes are soft when pierced with a fork, about quarter-hour. Drain the potatoes and return to the pot. Add vegan butter and the remainder 1/2 teaspoon salt; mash with a potato masher until soft.

  3. Transfer the lentil mixture to a 9-by-13-dash baking dish. High with the mashed potatoes, spreading them over the lentil mixture in an even layer. Sprinkle with the remainder 1/2 teaspoon pepper. Bake until evenly browned and bubbly, about 20 minutes. Switch oven to broil (cease no longer take away the casserole from the oven); broil until the tip is golden, about 5 minutes. Sprinkle with chives.


To procure forward: Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month.

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