Plant-Based Shepherd’s Pie

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%