Vegan Lentil Shepherd’s Pie is a gluten free recipe with 6 servings. For $1.89 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 15g of protein, 14g of fat, and a total of 479 calories. If you have garlic powder, carrots, celery root, and a few other ingredients on hand, you can make it. This recipe is liked by 24 foodies and cooks. It is brought to you by Making Thyme for Health. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is tremendous. Similar recipes are Hearty Lentil and Mushroom Shepherd’s Pie, Vegan Shepherd's Pie, and Vegan's Shepherd's Pie.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 60 minutes

Ingredients:

Equipment:

Cooking instruction summary:

Place the potatoes and parsnips in a large pot then fill with water so that they are covered by a few inches. Bring water to a boil and allow to cook for 30-35 minutes, until they are very tender and able to be mashed.Meanwhile, start the filling but warming the olive oil in a dutch oven over medium heat. Add the onion and cook for a few minutes.Then add the carrots, mushrooms, celeriac, garlic, and seasonings {thyme, oregano and salt & pepper to taste} and cook for another 3-5 minutes. Pour in the red wine, tomato paste, and Worcestershire and bring to a boil. Allow to cook for about 5 minutes.Next add the soaked and rinsed lentils along with the vegetable broth and bring to a boil. Once it starts to boil, reduce heat to low then cover and simmer for 30-35 minutes, until lentils are tender.Preheat the oven to 400F and then drain the water from the potatoes and parsnips. Using a potato masher or fork, mash the potatoes and parsnips together. Add the vegan butter, milk, garlic powder, and salt & pepper to taste.Using a pie dish or large casserole dish, fill the bottom with the lentils and veggies. Top with a layer of mashed potatoes, spreading them evenly so that they cover the lentils.Cook in the oven for 20-30 minutes, until the potatoes are a light golden color. Allow to cool for five to ten minutes then serve.

Step by step:

1. Place the potatoes and parsnips in a large pot then fill with water so that they are covered by a few inches. Bring water to a boil and allow to cook for 30-35 minutes, until they are very tender and able to be mashed.Meanwhile, start the filling but warming the olive oil in a dutch oven over medium heat.

2. Add the onion and cook for a few minutes.Then add the carrots, mushrooms, celeriac, garlic, and seasonings {thyme, oregano and salt & pepper to taste} and cook for another 3-5 minutes.

3. Pour in the red wine, tomato paste, and Worcestershire and bring to a boil. Allow to cook for about 5 minutes.Next add the soaked and rinsed lentils along with the vegetable broth and bring to a boil. Once it starts to boil, reduce heat to low then cover and simmer for 30-35 minutes, until lentils are tender.Preheat the oven to 400F and then drain the water from the potatoes and parsnips. Using a potato masher or fork, mash the potatoes and parsnips together.

4. Add the vegan butter, milk, garlic powder, and salt & pepper to taste.Using a pie dish or large casserole dish, fill the bottom with the lentils and veggies. Top with a layer of mashed potatoes, spreading them evenly so that they cover the lentils.Cook in the oven for 20-30 minutes, until the potatoes are a light golden color. Allow to cool for five to ten minutes then serve.

Nutrition Information: