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The Best Vegan Lentil Shepherds Pie taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

1-Hour Vegan Shepherd's Pie

This vegan shepherd's pie combines hearty lentils and creamy mashed potatoes for a satisfying plant-based comfort meal that's both nutritious and easy to prepare.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 350 kcal

Ingredients
  

Main ingredients

  • 3 pounds Yukon gold potatoes partially peeled and washed
  • 3-4 tablespoons vegan butter for creamy mashiness
  • Sea salt and black pepper to taste
  • 1 tablespoon olive oil to get things sauteing just right
  • 1 medium onion diced up pretty small to melt into the mix
  • 2 cloves garlic minced, for that punch of flavor
  • 1 ½ cups uncooked brown or green lentils rinsed and drained so no grit sneaks in
  • 4 cups vegetable stock to soak up all those good tastes and keep lentils tender
  • 2 teaspoons fresh thyme or 1 teaspoon dried if you don’t got fresh on hand
  • 1 10-ounce bag frozen mixed veggies peas, carrots, green beans, and corn for color and crunch
  • 2 tablespoons tomato paste optional, for depth and a little tang

Instructions
 

Instructions

  • Preheat your oven to 400 degrees Fahrenheit, that’s about 205 Celsius, for crisping later.
  • Place those Yukon gold potatoes in a big pot and cover with water. Bring to a boil till they’re tender, that takes about 15-20 minutes. You know they’re ready when a fork gives a tender pull.
  • Drain potatoes and pop them back in the pot. Add vegan butter, salt, and pepper. Mash it all up till it’s smooth and creamy; set aside so the filling can take the stage.
  • Heat your olive oil in a large skillet over medium heat. Saute diced onion for about 5 minutes till soft and golden-ish.
  • Add your minced garlic and cook for one more minute, smelling that little bounce of aroma.
  • Stir in tomato paste, let it cook for 2 more minutes to bring out a deeper flavor.
  • Add lentils, veggie stock, sea salt, pepper, thyme, and frozen mixed veggies. Bring to a boiler-up then let it simmer till lentils absorb most liquid and get tender, about 25 minutes. You want it thick but not dry.
  • Transfer that lentil veggie goodness to a baking dish. Spread your mashed potatoes evenly on top, smoothing it down for a nice crust later.
  • Pop it in the oven and bake for 20 minutes or till the top’s golden and filling bubbles up with joy.
  • Let it cool a bit before you dive in; you’ll thank me when your tongue isn’t scorched.

Notes

Store leftovers in airtight containers for fridge life up to 3-4 days or freeze for longer storage. Reheat gently to maintain creamy texture. This recipe is gluten-free if using gluten-free vegetable stock.