Guide To Prepare Shepherd’s Pie Recipe Easy Vegan Simple

Posted on

Shepherd’s pie is a classic comfort food, traditionally made with ground lamb and mashed potatoes. This recipe offers a delicious and cruelty-free twist by using plant-based crumbles instead of meat. It’s packed with protein, vegetables, and flavor, making it a satisfying meal for any occasion. The best part? This recipe comes together in under an hour, perfect for busy weeknights.

Ingredients

Vegan Shepherd
Vegan Shepherd’s Pie Recipe by Tasty

1 tablespoon olive oil

  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 1 cup brown lentils, rinsed
  • 2 cups vegetable broth
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 (14.5-ounce) can diced kidney beans, rinsed and drained
  • 1 (14.5-ounce) can corn, drained
  • 1 tablespoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 cups peeled and cubed russet potatoes
  • 1/2 cup unsweetened plant-based milk
  • 1/4 cup vegan butter, softened

  • Directions

    1. Preheat oven to 400°F (200°C). Grease a 9×13 inch baking dish.

    2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, celery, and carrot. Cook for 5-7 minutes, or until softened.

    3. Stir in brown lentils, vegetable broth, diced tomatoes, kidney beans, corn, thyme, rosemary, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until lentils are tender.

    4. While the lentil mixture simmers, boil potatoes in a separate pot of salted water until fork-tender. Drain and mash with plant-based milk and vegan butter until smooth and creamy. Season with salt and pepper to taste.

    5. Transfer the lentil mixture to the prepared baking dish. Top with mashed potatoes, spreading evenly to cover the filling.

    6. Bake for 20-25 minutes, or until the edges are golden brown and the filling is bubbly.

    7. Let cool slightly before serving.

    Nutrition Facts (per serving)

    Calories: 400

  • Fat: 15g
  • Saturated Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 400mg
  • Carbohydrates: 50g
  • Fiber: 10g
  • Sugar: 10g
  • Protein: 20g

  • These numbers are estimates and may vary depending on the specific brands of ingredients used.

    Conclusion

    This easy vegan shepherd’s pie is a delicious and satisfying meal that everyone can enjoy. It’s packed with protein, vegetables, and flavor, making it a perfect addition to your plant-based diet. Plus, it’s easy to prepare and comes together in under an hour. So ditch the traditional recipe and try this cruelty-free version – you won’t be disappointed!

    FAQs

    1. Can I use a different type of lentil?

    Absolutely! You can substitute brown lentils for green lentils or black lentils in this recipe. The cooking time may vary slightly depending on the type of lentil used.

    2. What can I use instead of vegan butter?

    If you don’t have vegan butter on hand, you can substitute it with olive oil in equal amounts.

    3. How can I make this recipe gluten-free?

    To make this recipe gluten-free, be sure to use certified gluten-free vegetable broth and check the labels of your vegan butter and canned goods to ensure they are gluten-free as well.

    4. Can I freeze this shepherd’s pie?

    Yes, you can definitely freeze this shepherd’s pie! Once it has cooled completely, cover the baking dish tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in a preheated oven at 375°F (190°C) until heated through.

    5. What can I serve with shepherd’s pie?

    This shepherd’s pie pairs well with a variety of side dishes. Here are a few suggestions:

    Roasted vegetables

  • Green salad with a vinaigrette dressing
  • Steamed broccoli