Vegan Shepherd’s Pie
Vegan Shepherd’s Pie Recipe
As we all know that vegan shepherd’s pie beyond meat. This vegan take on the traditional comfort food vegan shepherd’s pie no 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 shepherd’s pie veg.
Vegan shepherd’s pie recipe 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).
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.
Assemble the Shepherd’s Pie:
Turn the oven on to 375°F, or 190°C.
In a baking dish, distribute the lentil filling.
Evenly distribute the potato mash on top.
Make beautiful striations on the mashed potatoes with a wooden spoon.
Baked for 30 to 35 minutes, till it is golden brown on top.
Serve and Enjoy!
Before serving, allow the shepherd’s pie vegan 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. |
