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Shepherd's pie has long been celebrated as a quintessential comfort food, often evoking memories of family gatherings and cozy evenings at home. Traditionally made with minced meat and topped with creamy mashed potatoes, this dish has roots in British cuisine, where it was originally created as a way to use leftover meat from Sunday roasts. The name "shepherd's pie" specifically refers to the version made with lamb, while "cottage pie" is used for beef. Regardless of its origin, this hearty dish has become synonymous with warmth and satisfaction, making it a beloved staple across various cultures.

Hearty Lentil and Veggie Shepherd’s Pie

Discover the warmth and satisfaction of a comforting vegan shepherd's pie, a delightful twist on a classic dish. Packed with nutritious lentils, colorful vegetables, and a creamy plant-based mashed potato topping, this recipe is perfect for family gatherings or cozy nights in. It’s not just delicious—it's also a step toward healthier living and sustainability. Dive into this savory recipe and enjoy a hearty meal that will please everyone around the table.
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Ingredients
  

For the lentil filling:

1 cup green or brown lentils, rinsed and drained

4 cups vegetable broth

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 tablespoons tomato paste

2 tablespoons soy sauce (or tamari for gluten-free)

Salt and pepper to taste

2 tablespoons olive oil

For the mashed potato topping:

4 large potatoes, peeled and chopped

1/2 cup plant-based milk (e.g., almond or oat milk)

1/4 cup vegan butter

Salt and pepper to taste

1/4 teaspoon garlic powder (optional)

Instructions
 

Prepare the Lentils:

    - In a large pot, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce to a simmer and cook uncovered for about 20-25 minutes, or until the lentils are tender. Drain any excess liquid, if necessary.

      Cook the Vegetables:

        - While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes until the onions are translucent and the vegetables start to soften.

          Add Garlic and Seasonings:

            - Stir in the minced garlic, dried thyme, and dried rosemary. Cook for an additional 1-2 minutes until fragrant.

              Combine the Filling:

                - Add the cooked lentils to the skillet along with the frozen peas, tomato paste, and soy sauce. Mix well and cook for another 5 minutes. Season with salt and pepper to taste. Remove from heat.

                  Make the Mashed Potato Topping:

                    - In a separate pot, boil the chopped potatoes in salted water until fork-tender, about 15-20 minutes. Drain well and return to the pot.

                      - Add the plant-based milk, vegan butter, salt, pepper, and garlic powder if using. Mash until smooth and creamy.

                        Assemble the Shepherd's Pie:

                          - Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil and vegetable filling evenly at the bottom. Top with the creamy mashed potatoes, spreading them over the filling. Create swirls or patterns on the surface of the mashed potatoes for a beautiful presentation.

                            Bake:

                              - Place the assembled shepherd's pie in the preheated oven and bake for 25-30 minutes, or until the top is slightly golden and the filling is bubbling around the edges.

                                Serve:

                                  - Remove from the oven and let it sit for about 5-10 minutes before serving. This dish pairs wonderfully with a fresh green salad or crusty bread.

                                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6