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Shepherd's Pie has long been celebrated as a quintessential comfort food, with its origins tracing back to the United Kingdom. Traditionally made with minced meat, often lamb or beef, and topped with a layer of creamy mashed potatoes, this dish has become a staple in many households, offering warmth and sustenance on chilly evenings. However, as dietary preferences evolve and more people turn to plant-based diets, the classic recipe has undergone a delightful transformation. Enter the vegan version of Shepherd's Pie, where hearty lentils and vibrant vegetables take center stage, creating a dish that is not only comforting but also deeply nourishing.

Savory Lentil and Vegetable Shepherd’s Pie

Discover the comforting taste of Hearty Savory Lentil and Vegetable Shepherd's Pie, a delightful vegan twist on a classic dish. Packed with protein-rich lentils and a medley of colorful vegetables, this wholesome recipe satisfies both vegans and meat-lovers alike. The creamy mashed potato topping adds the perfect finishing touch, making it an ideal meal for cozy evenings. Explore this nutritious recipe that brings warmth and joy to your dinner table, perfect for family gatherings and special occasions. Enjoy a hearty and healthy meal that everyone will love.
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Ingredients
  

For the Lentil Filling:

1 cup brown lentils, rinsed and drained

2 medium carrots, diced

2 celery stalks, diced

1 medium onion, chopped

3 cloves garlic, minced

1 cup mushrooms, diced

1 cup frozen peas

2 tablespoons tomato paste

1 tablespoon soy sauce or tamari

1 teaspoon dried thyme

1 teaspoon smoked paprika

1/2 teaspoon black pepper

2 cups vegetable broth

1 tablespoon olive oil

For the Mashed Potato Topping:

4 medium potatoes, peeled and chopped

1/4 cup unsweetened almond milk (or any milk of choice)

2 tablespoons vegan butter or regular butter

Salt to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Mashed Potato Topping:

    - In a large pot, bring water to a boil and add the peeled and chopped potatoes. Cook until tender, about 15-20 minutes. Drain and return to the pot.

      - Add almond milk and vegan butter to the potatoes. Mash until smooth and creamy. Season with salt to taste and set aside.

        Cook the Lentil Filling:

          - In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5-7 minutes until they begin to soften.

            - Add the minced garlic and diced mushrooms, cooking for an additional 3-4 minutes until the mushrooms are tender.

              - Stir in the rinsed lentils, tomato paste, soy sauce, thyme, smoked paprika, and black pepper. Mix well to combine.

                - Pour in the vegetable broth, bring to a boil, then reduce heat and let simmer for 25-30 minutes, or until the lentils are tender and the mixture has thickened. Stir in frozen peas during the last 5 minutes of cooking.

                  Assemble the Shepherd's Pie:

                    - Preheat your oven to 400°F (200°C).

                      - Spread the lentil and vegetable filling evenly in a 9x9 inch baking dish or an equivalent sized casserole dish.

                        - Top with the creamy mashed potatoes, spreading them evenly over the filling. Use a fork to create texture on the surface for extra crunch when baked.

                          Bake:

                            - Place the assembled Shepherd's Pie in the preheated oven and bake for 25-30 minutes, or until the top is golden and the edges are bubbling.

                              Garnish and Serve:

                                - Remove from the oven and let it cool for a few minutes. Garnish with fresh chopped parsley before serving. Enjoy your hearty meal!

                                  Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4-6 servings