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Lentil Shepherd's Pie
Lentil Shepherd's Pie is a delicious vegan version of the classic dish. Made hearty with lentils, veggies, spices, and mashed potatoes.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 servings
Calories: 362 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 2 ½ pounds Yukon gold potatoes peeled and chopped
- 1 ½ teaspoon salt divided
- 4 tablespoons vegan butter
- 1 tablespoon nutritional yeast
- 1 teaspoon pepper divided
- 2 tablespoons olive oil
- 1 onion diced
- 3 carrots diced
- 3 celery stalks diced
- 2 tablespoons fresh thyme leaves
- 1 tablespoon tomato paste
- 1 ½ cups brown lentils
- 1 14.5 ounce can fire roasted diced tomatoes
- 4 cups vegetable stock
- 1 cup frozen peas
- 1 tablespoon reduced sodium soy sauce
Instructions
- Place the potatoes in a large pot with 1 teaspoon of salt, cover with an inch of cold water and bring to a boil. Reduce heat to a simmer and cook the potatoes until fork tender, 15 to 18 minutes. Drain, then mash with vegan butter, nutritional yeast and ½ teaspoon pepper. Set aside off of the heat on top of the stove top to keep warm.
- In a large, oven safe skillet, heat olive oil over medium heat. Add the onion, carrot and celery and cook for 5 to 7 minutes, or until the vegetables start to soften. Add the thyme and tomato paste and cook for 1 to 2 minutes, stirring to coat all of the vegetables.
- Preheat the oven to 425˚F. Add the lentils, diced tomatoes and stock and bring to a boil. Reduce heat to a simmer and cook covered for about 20 minutes, or until the lentils are tender, and most of the liquid is absorbed. Season with remaining ½ teaspoon of salt and pepper. Add the peas and soy sauce and cook for 1 to 2 minutes. Remove from heat.
- Add the mashed potatoes on top of the lentil mixture, smoothing them into a single layer. Place the skillet on a rimmed sheet pan (to catch any drips) and bake for about 25 minutes, or until the potatoes become lightly golden. Let cool slightly before serving.
Cup of Yum
Nutrition Information
Calories
362kcal
(18%)
Carbohydrates
56g
(19%)
Protein
14g
(28%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Sodium
1068mg
(45%)
Potassium
1140mg
(33%)
Fiber
17g
(68%)
Sugar
6g
(12%)
Vitamin A
4345IU
(87%)
Vitamin C
42mg
(47%)
Calcium
63mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 362
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 56g | 19% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 1068mg | 45% |
| Potassium | 1140mg | 24% |
| Fiber | 17g | 68% |
| Sugar | 6g | 12% |
| Vitamin A | 4345IU | 87% |
| Vitamin C | 42mg | 47% |
| Calcium | 63mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.