Plant-Based Shepherd’s Pie
A wholesome, flavor-packed classic for your table. The hearty filling of lentils, carrots, celery, peas and corn is baked under fluffy mashed potatoes for the perfect Saint Patrick’s Day celebration.
Ingredients
-
1
White Onion Diced
-
2
Garlic Cloves Minced
-
1
tsp
Olive Oil
-
3
Medium Carrots Diced
-
3
Stalks Celery Diced
-
1 1/2
cups
Brown Lentils Dry
-
1
cup
Frozen Peas
-
1
cup
Frozen Corn
-
2
tsp
Fresh Thyme
-
2
tsp
Fresh Rosemary
-
5
cups
Low Sodium Vegetable Broth
-
2
Tbsp
Tomato Paste
-
1/2
tsp
Salt
-
1/2
tsp
Pepper
-
3
lbs
Yukon Gold Potatos
-
4
Tbsp
Vegan Butter
-
1/2
tsp
Salt
-
1/2
tsp
Pepper
-
1/2
tsp
Paprika
Instructions
-
Preheat oven to 425 degrees
-
Lightly grease a 4-quart baking dish
-
Peel potatoes and chop in half. Place in a large pot and fill with cold water until potatoes are just covered
-
Generously salt water, cover, bring to a boil and cook until soft, 20-30 minutes
-
Drain water completely from pot and add vegan butter on top of potatoes. Mash until smooth and season with salt and pepper. Set aside
-
In a separate pot bring lentils and 3 cups of broth to a boil. Reduce heat and simmer, cooking until lentils are tender, about 30 minutes.
-
In a large saucepan, heat olive oil over medium heat with garlic and onions
-
Sauté until lightly browned, 3-5 minutes. Add carrots, celery, rosemary, thyme, salt, pepper and remaining 2 cups of broth to pan
-
Bring to a low boil, then reduce heat and simmer until vegetables are tender, about 20 minutes.
-
Once both the lentils and vegetable mixture are cooked combine, combine in the saucepan and the peas, corn and tomato paste. Mix well
-
Spread lentil mixture evenly across bottom of a greased baking dish.
-
Spread mashed potatoes evenly on top, covering filling completely. Smooth with a spatual
-
Sprinkle potatoes with paprika and bake for 10-15 minutes, until potatoes are lightly browned
Nutrition Info
-
Calories:
-
350
-
Total Fat:
-
7g
-
Saturated Fat:
-
1g
-
Cholesterol:
-
0mg
-
Sodium:
-
420mg
-
Potassium:
-
470mg
-
Total Carbohydrate:
-
65g
-
Dietary Fiber:
-
10g
-
Sugar:
-
8g
-
Protein:
-
16g
-
Calcium:
-
4%
-
Iron:
-
20%
-
Preheat oven to 425 degrees
-
Lightly grease a 4-quart baking dish
-
Peel potatoes and chop in half. Place in a large pot and fill with cold water until potatoes are just covered
-
Generously salt water, cover, bring to a boil and cook until soft, 20-30 minutes
-
Drain water completely from pot and add vegan butter on top of potatoes. Mash until smooth and season with salt and pepper. Set aside
-
In a separate pot bring lentils and 3 cups of broth to a boil. Reduce heat and simmer, cooking until lentils are tender, about 30 minutes.
-
In a large saucepan, heat olive oil over medium heat with garlic and onions
-
Sauté until lightly browned, 3-5 minutes. Add carrots, celery, rosemary, thyme, salt, pepper and remaining 2 cups of broth to pan
-
Bring to a low boil, then reduce heat and simmer until vegetables are tender, about 20 minutes.
-
Once both the lentils and vegetable mixture are cooked combine, combine in the saucepan and the peas, corn and tomato paste. Mix well
-
Spread lentil mixture evenly across bottom of a greased baking dish.
-
Spread mashed potatoes evenly on top, covering filling completely. Smooth with a spatual
-
Sprinkle potatoes with paprika and bake for 10-15 minutes, until potatoes are lightly browned
Nutrition Info
- Calories:
- 350
- Total Fat:
- 7g
- Saturated Fat:
- 1g
- Cholesterol:
- 0mg
- Sodium:
- 420mg
- Potassium:
- 470mg
- Total Carbohydrate:
- 65g
- Dietary Fiber:
- 10g
- Sugar:
- 8g
- Protein:
- 16g
- Calcium:
- 4%
- Iron:
- 20%