Gluten Free Vegan Shepherd s Pie
Gluten-Free Vegan Shepherd's Pie
A Comforting Plant-Based Alternative
Shepherd's Pie is a classic comfort food that many of us fondly remember from our childhood. Although traditionally made with ground beef, carrots, and mashed potatoes, this vegan version of Shepherd's Pie is so delicious and satisfying that you won't miss the meat. The mashed potatoes are made with vegan margarine and plant-based milk, and the filling is made with lentils and mushrooms for a hearty and flavorful dish. Enjoy for dinner with a side of roasted vegetables or a simple salad.
Ingredients
- 2 cups uncooked green lentils
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups mushrooms, diced
- 1/2 cup vegetable broth
- 2 tablespoons tomato paste
- 1/2 teaspoon sea salt, or to taste
- Freshly ground black pepper, to taste
- 4 cups peeled and cubed potatoes
- 1/4 cup vegan margarine
- 1/2 cup plant-based milk
Instructions
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Cook the lentils according to package instructions. Drain and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2 minutes. Add the thyme, oregano, mushrooms, vegetable broth, tomato paste, salt, and pepper and cook for 8-10 minutes, until the mushrooms are softened. Stir in the cooked lentils and remove from heat.
4. Meanwhile, bring a large pot of salted water to a boil. Add the potatoes and cook for 10-12 minutes, until tender. Drain and transfer to a bowl. Add the margarine and milk. Mash until creamy and season with salt and pepper to taste.
5. Grease an 8x8-inch baking dish with vegan margarine. Spread the lentil mixture into the dish. Top with the mashed potatoes, spread evenly. Bake for 20-30 minutes, until the top is golden. Let cool for 10 minutes before serving.
Nutrition
This vegan Shepherd's Pie is a hearty and nourishing dish. The lentils provide a good source of protein and fiber, while the potatoes are a source of carbohydrates. Mushrooms are high in vitamins and minerals, and olive oil is a healthy source of fat. Enjoy this dish as part of a balanced vegan meal.
Serving size: 1/6 of recipe
Calories: 342 kcal
Fat: 11 g
Carbohydrates: 48 g
Fiber: 9 g
Sugar: 3 g
Protein: 15 g
