Healthy Vegan Shepherd’s Pie
Serves
6
Prep Time
20 minutes
Cook Time
35 minutes
Ingredients
For the filling:
2 small onions or 1 large, chopped
4 cloves garlic, crushed
2 large carrots, diced
2 tbsp tomato puree
1 cup (135 g) frozen peas
¾ cups (135 g) dried green lentils, rinsed, drained
1 tbsp olive oil
¾ tsp salt
⅛ tsp pepper
1 tbsp balsamic vinegar
1 tsp fresh thyme
1 tsp fresh rosemary
2 cups (480 ml) vegetable stock
2 small onions or 1 large, chopped
4 cloves garlic, crushed
2 large carrots, diced
2 tbsp tomato puree
1 cup (135 g) frozen peas
¾ cups (135 g) dried green lentils, rinsed, drained
1 tbsp olive oil
¾ tsp salt
⅛ tsp pepper
1 tbsp balsamic vinegar
1 tsp fresh thyme
1 tsp fresh rosemary
2 cups (480 ml) vegetable stock
For the potato topping:
5 medium white potatoes, diced
2 tbsp extra virgin olive oil
2 cloves fresh garlic, crushed
½ tsp fresh thyme, chopped
4 tbsp vegetable stock
½ tsp salt
pinch of pepper
5 medium white potatoes, diced
2 tbsp extra virgin olive oil
2 cloves fresh garlic, crushed
½ tsp fresh thyme, chopped
4 tbsp vegetable stock
½ tsp salt
pinch of pepper
Nutrition
(Per Serving)
Calories
328
Fats
8 g
Protein
12 g
Carbs
55 g
Instructions
- Preheat oven to 350°F (180°C).
- Prepare all vegetables and herbs and set aside.
- Pour 1 tablespoon olive oil into ovenproof frying pan. Place over medium heat and sauté onions for 2 minutes. Add rosemary, thyme, carrots, and garlic. Sauté for 30 seconds, add tomato puree, and sauté for another 30 seconds. Deglaze pan by adding 2 tablespoons of vegetable stock and stirring well.
- Pour in balsamic vinegar, 2 cups vegetable stock, and lentils. Bring to a boil, cover, and let simmer for 15 minutes. Remove lid and add peas. Let simmer for 10 minutes, uncovered, until mixture has thickened and lentils are soft.
- Meanwhile, boil water in large saucepan. Place potatoes into boiling water and cook for 20 minutes, or until soft. Drain potatoes in colander, then place back into pan. Add oil, vegetable stock, salt, pepper, garlic, and fresh thyme. Mash potatoes until smooth, then set aside.
- Once lentil and vegetable filling has thickened, top with mashed potatoes. Spread potatoes evenly over lentils and place pan on top oven rack. Bake for 10 minutes, or until golden brown on top.