Plant-Based Shepherd’s Pie with Lentils and Mushrooms
Ingredients:
- 2 cups cooked lentils
- 2 cups mushrooms, diced
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 1 tsp soy sauce
- 1 tsp smoked paprika
- 4 large potatoes, peeled and diced (for topping)
- ½ cup plant-based milk
- 2 tbsp vegan butter
- Salt and black pepper to taste
- Fresh thyme for garnish
Directions:
1. Preheat the oven to 375°F (190°C). Cook potatoes in salted water until soft, then mash with plant-based milk and vegan butter.
2. Sauté onion, garlic, carrots, and celery in olive oil over medium heat until softened. Add mushrooms and cook until tender.
3. Stir in tomato paste, smoked paprika, soy sauce, lentils, and broth. Simmer for 10 minutes until thickened.
4. Transfer filling to a baking dish and spread mashed potatoes on top. Bake for 25-30 minutes until golden. Garnish with thyme before serving.
Recipe Information: Prep Time: 20 mins | Cooking Time: 30 mins | Total Time: 50 mins | Calories: ~300 per serving | Servings: 6