Description
A comforting, hearty plant-based dinner featuring savory lentils and vegetables topped with fluffy, golden mashed potatoes.
Ingredients
Scale
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup brown or green lentils, rinsed
- 2.5 cups vegetable broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 cup frozen peas
- 2 lbs Yukon Gold potatoes, peeled and chopped
- 1/4 cup vegan butter
- 1/3 cup unsweetened plant milk (almond or oat)
- Salt and black pepper to taste
- 1 tbsp cornstarch (optional, for thickening)
Instructions
- Begin by preparing your potatoes, peeling them and chopping them into evenly sized chunks so they cook at the same rate. Place them in a large pot, cover with cold salted water by about an inch, and bring them to a boil. Reduce the heat slightly and let them simmer until they are fork-tender and falling apart, which usually takes about 15 to 20 minutes depending on the size of your cubes.
- While the potatoes are boiling, heat a splash of olive oil in a large skillet or Dutch oven over medium heat. Add your diced onions and carrots, sautéing them until the onions become translucent and soft, which builds the flavor base for the entire dish. I like to listen for that gentle sizzling sound and wait until the onions start smelling sweet before moving to the next step.
- Stir in the minced garlic, tomato paste, and fresh thyme, cooking for just a minute until the garlic is fragrant and the tomato paste deepens in color. Add the dried lentils and pour in the vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer, cover it with a lid, and let it cook gently for about 20 to 25 minutes until the lentils are tender but still hold their shape.
- Once the lentils are cooked, stir in the frozen peas and corn if you are using them, allowing the residual heat to thaw them. If the mixture looks too liquid, mix the cornstarch with a tablespoon of water and stir it in, letting it bubble for a minute to thicken into a rich gravy. Taste the filling now and adjust the salt and pepper because seasoned layers make the best final result.
- Drain the cooked potatoes and return them to the hot pot for a minute to let any excess steam evaporate. Mash them thoroughly with the vegan butter and plant-based milk until they are smooth and creamy. I always season the mash with salt and pepper at this stage to ensure the topping is just as flavorful as the filling.
- Preheat your oven to 400°F (200°C) and transfer the lentil filling into a 9×9 inch baking dish or a deep pie plate, spreading it out evenly. Spoon the mashed potatoes over the top, using a spatula to spread them to the edges to seal in the filling, and use a fork to create rough peaks on the surface. Bake for 20 minutes until the filling is bubbly and the potato peaks are starting to turn golden brown.
Notes
For a gluten-free version, ensure your soy sauce (if adding for extra flavor) is tamari and check your broth ingredients.
- Prep Time: 25 min
- Cooling Time: 10 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: British/Irish Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan shepherd's pie, lentil shepherd's pie, plant based dinner, vegan comfort food, hearty vegan meal