Lentil Shepherds Pie

This budget friendly vegan recipe is my go-to end of the week use up what's leftover in the fridge meal. The best part? I started having people ask for the recipe! This vegan shepherds pie recipe is simple, easy, and delicious! It also happens to be gluten-free, oil-free, refined sugar-free, and high fiber!

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Prep Time 20

Cook Time 30

Course Main Course

Servings

Equipment

1 Pressure Cooker optional
1 chef knife

Ingredients

For the lentil filling:

1 cup green lentils
2 cups vegetable broth
1 onion
5 cloves garlic
2 stalks celery
3 carrots
1 cup mushrooms
½ cup walnuts
¼ cup tomato paste
2 cups chopped green beans
2 teaspoon liquid aminos
1 tablespoon stone ground mustard
1 tablespoon Italian seasoning
fresh herbs of choice optional

For the mashed potato topping:

8-10 red potatoes
2 tablespoon nutritional yeast
½ plant based milk of choice
1 tsp miso paste

Instructions

Begin by boiling your lentils in a pot of water and preheating the oven to 375.
Next, steam or boil your potatoes. If you have a pressure cooker you can use it and speed up the time.
While the potatoes and lentils are cooking, get out a sauté pan. Add some vegetable broth to the pan and your diced onions and minced garlic.
Slice the carrots and celery and add to the onions and garlic. Add the mushrooms and green beans. Add remaining vegetable broth. Strain your lentils and add to the mix. Add remaining lentil filling ingredients.
Once potatoes have finished, strain them and add them to a bowl with all potato ingredients and mash.
Assemble your pie in an oven safe dish (does not have to be a pie dish) by pouring the lentil mixture in first then topping it with the mashed potatoes, kind of like icing a cake! Place in the oven and bake for 30 minutes!
Allow to cool 5-10 minutes and enjoy!

Keyword Budget friendly, Comfort food