Description
A hearty vegan shepherd’s pie that is gluten-free, packed with vegetables and lentils.
Ingredients
Scale
- 2 cups lentils, cooked
- 1 cup carrots, diced
- 1 cup peas
- 1 cup corn
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 cups mashed potatoes
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a pan, heat olive oil over medium heat.
- Add chopped onion and minced garlic. Sauté until soft.
- Add carrots, peas, and corn. Cook for 5 minutes.
- Stir in cooked lentils, thyme, rosemary, salt, and pepper. Mix well.
- Transfer the lentil mixture to a baking dish.
- Spread mashed potatoes evenly on top of the lentil mixture.
- Bake for 25-30 minutes until the top is golden.
Notes
- Adjust seasoning according to your taste.
- You can use any vegetables you like.
- Make sure the mashed potatoes are dairy-free for a vegan option.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan shepherds pie, gluten free shepherds pie, lentil shepherds pie