Gluten Free Vegan Shepherd s Pie
Gluten-Free Vegan Shepherd's Pie
A Comforting Plant-Based Alternative
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
Fiber: 9 g
Sugar: 3 g
Protein: 15 g
