Ingredients:
- 1 cup green lentils, cooked
- 1 cup carrots, diced
- 1 cup peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 4 medium potatoes, mashed
- 1 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F. Sauté onions, garlic, carrots, and peas in olive oil until soft.
- Stir in cooked lentils, tomato paste, thyme, salt, and pepper. Transfer to a baking dish.
- Top with mashed potatoes and bake for 20 minutes or until golden on top.
Nutritional analysis (per serving):
922 calories. 34g protein. 72g fat. 931mg sodium.
A hearty, flavor-packed lentil and sticky onion filling meets fluffy mashed potatoes and cauliflower in this protein-rich plant-based dinner. The perfect healthy comfort food for winter! One of my favorite cozy winter recipes is this Vegan Lentil Shepherd’s Pie.
Classic Shepherd’s Pie is a comforting casserole that consists of ground lamb, carrots, and peas simmered with Guinness, Worcestershire sauce, and herbs and topped with a cheesy mashed potato layer that’s baked until golden and crisp.
What is an interesting fact about shepherd’s pie?
According to the Oxford Companion to Food, once upon a time, Scotland made its shepherd’s pies with pastry instead of mashed potatoes. Indian cooks once considered shepherd’s pie to be a perfect dish for tiffin (a word used to mean a light snack in British India).
