Vegan Lentil Shepherd’s Pie
Vegan Shepherd’s Pie
As we all know that vegan lentil shepherd’s pie beyond meat. This vegan take on the traditional comfort food vegan shepherd’s pie with lentils is just as filling and substantial. It’s ideal for cooler weather because it’s packed with flavorful lentils and topped with creamy mashed potatoes. Now let’s get to the recipe lentil shepherd’s pie.
Shepherd Pie Origin:
This lentil shepherds pie is originated firstly in United kingdom or Ireland in 18th and 19th centuries. But then in that time dish is not vegan. But in 20th or 21th centuries it is adopted as vegan shepherd’s pie recipe the ingredients are purely plant based. It is also become popular by the time passing.
Fun Facts about Vegan Pie:
Vegetarian shepherd’s pie is a plant-based dish that is a version of the classic comfort food from the UK and Ireland, made with any nonvegan. Instead of meat, it’s stuffed with nutritious veggies, dals, and delicious spices. This shepherds pie is also global favorite. It is also a very Versatile dish you can customize it with some carrots, peas, and corn.
Recipe for vegetarian shepherds pie is as follow:
Ingredients of Vegan Shepherd’s Pie
Three pounds of Yukon gold potatoes (wholly scrubbed and partially skinned) are needed for the mashed potatoes.
1. 3 to 4 teaspoons of vegan butter
2. Black pepper and sea salt (to taste)
3. For the Filling of Lentils:
4. 1 cup of red lentils, dry
5. 1 large chopped white onion
6. 2 medium carrots, chopped
7. 2 sticks of chopped celery
8. 2 tsp finely chopped garlic
9. Tomato puree, two tablespoons
10. One tablespoon of vegan Worcestershire sauce
11. 2 cups of finely chopped mushrooms
Add salt (to taste).
12. Add some sweet potato only your own preference.
Instructions:
Prepare the Mashed Potatoes:
Till they are soft, boil the Yukon yellow potatoes.
After draining, mash them with black pepper, salt, and vegan butter. Put aside.
Make the Lentil Filling:
Diced onion, carrots, celery, and minced garlic should all be cooked till tender in a big skillet.
Add the chopped mushrooms and cook until they release their moisture.
Add the dried red lentils, vegan Worcestershire sauce, and tomato puree and stir.
After covering the lentils with water or vegetable broth, boil the mixture until the lentils are tender and the mixture thickens.
Add salt to taste to season.
Comparison Table
| Feature | Vegan Lentil Shepherd’s Pie | Vegan Chickpea Curry |
| Main Protein Source | Lentils | Chickpeas |
| Cooking Time | 45–60 minutes | 30–40 minutes |
| Main Vegetables | Carrots, peas, potatoes | Tomatoes, onions, spinach |
| Best Served With | Mashed potato topping | Rice or naan bread |
Assemble the lentil shepherds pie:
Turn the oven on to 375°F, or 190°C.
In a baking dish, distribute the lentil filling.
Top with mashed potatoes, spreading properly.
Make beautiful striations on the mashed potatoes with a wooden spoon.
Baked for 30 to 35 minutes, till it is golden brown on top.
Bake:
Bake uncovered for 20–25 minutes, until the upper side of the delicious dish is lightly golden.
Serve and Enjoy!
Before serving, allow the vegetarian shepherds pie recipe chill somewhat.
If needed, garnish with fresh herbs.
Nutrition Chart:
| Calories: 396 per serving |
| Carbohydrates: 72 g |
| Protein: 17.7 g |
| Fat: 5.3 g |
| Saturated Fat: 1.6 g |
| Trans Fat: 0 g |
| Cholesterol: 0 mg |
| Sodium: 109 mg |
| Fiber: 19 g |
| Sugar: 4 g. |
