- 3 cloves Garlicminced
- 1 Oniondiced (approximately ¾ cup)
- 1 Carrotsdiced (about ¾ cup)
- 2 stalks Celerydiced
- ½ cup Vegetable broth
- 1 tsp Rosemary
- 1 tsp Garlic powder
- 1 tsp Sea salt
- 1 Bay leaf
- 1½ cups Lentilsdry/uncooked green or brown lentils, rinsed
- 1 (6-oz) can Tomato paste
- 8 Potatoesmedium red-skinned potatoes, chopped
- ½ cup Non-dairy milksuch as almond or soy
- 1 tbsp Eggless Mayonaiselow-fat
- 1 tbsp Smoked Paprika
- 2 tbsp Parsleyflakes
Vegan Shepherd’s Pie
This Vegan Shepherd’s Pie is a real family favorite in my house. It is a healthy, filling vegan meal which is packed full of flavor. It is a perfect dish to prepare in advance and simply cook when you are ready to eat.
To make this gorgeous dish, start by cooking the lentil and tomato sauce for the base. Boil potatoes to make the mashed potato topping. The secret ingredient for my mashed potato is to use low-fat eggless mayonnaise, which brings both flavor and creaminess to the topping. Once prepared, spread the topping over the lentil mixture. Sprinkle with smoked paprika, parsley flakes, and coarse ground pepper and bake in the oven for 25 minutes.
To make my Vegan Shepherd’s Pie, you will need the following ingredients:
Steps to make Vegan Shepherd’s Pie
Add tomato paste, herbs and lentils
Transfer lentils to casserole dish
Preheat the oven to 350 °F.
Top lentils with potatoes
Delicious vegan lunch or dinner! Thanks!
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