Protein-Packed Vegan Lentil Shepherd's Pie

local_grocery_store Ingredients

• 1 cup Lentils, cooked
• 1 Onion, diced
• 2 Carrots, diced
• 2 stalks Celery, diced
• 3 cloves Garlic, minced
• 2 tablespoons Tomato paste
• 1 cup Vegetable broth (low sodium)
• 1 teaspoon Thyme, dried
• 1 teaspoon Rosemary, dried
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper, ground
• 1 cup Frozen peas, thawed
• 4 cups Mashed potatoes (for serving)

restaurant_menu Method

1. 1.Preheat the oven to 375°F (190°C).
2. 2.In a large pan, sauté the onion, carrots, celery, and garlic until softened.
3. 3.Add the tomato paste, lentils, vegetable broth, thyme, rosemary, salt, and black pepper to the pan. Stir well to combine.
4. 4.Simmer the mixture for 15-20 minutes, or until the lentils are tender and the flavors have melded together.
5. 5.Stir in the peas and cook for an additional 2-3 minutes.
6. 6.Transfer the lentil mixture to a baking dish and spread the mashed potatoes evenly on top.
7. 7.Bake in the preheated oven for 20-25 minutes, or until the mashed potatoes are golden and the filling is bubbling.
8. 8.Serve hot and enjoy!

lightbulb_outline Tips

• chevron_rightFeel free to customize the recipe by adding your favorite vegetables to the lentil filling.
• chevron_rightFor a crispy topping, broil the shepherd's pie for a few minutes at the end of baking.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days.