no Sweat Vegan
LENTIL SHEPHERD'S PIE (VEGAN & OIL-FREE)
Why you will love this recipe
– High-Protein – Vegan / Vegetarian – Hearty and Comforting – Low-Calorie / Low-Fat
Prep Time 10 Min
Total Time: 55 MIN
– Yellow Potatoes – Dried French Green Lentils – Soy Milk – Nutritional Yeast
Get full list
Rinse and sift through the lentils to make sure there are no stones or other impurities. If you're using dried lentils don't skip this step! Set aside for later.
Prep the vegetables. Wash, peel, and cube the potatoes. Place the potatoes in a medium pot covered with cold water and set aside for later.
Add the onions and carrots to a large heavy-bottom pot. Cook for about 3 minutes until the onions turn translucent, stirring occasionally.
Add the chopped mushrooms and dried herbs. Stir to combine and cook down for 2 to 3 minutes.
Add the tomato paste and garlic (use a Microplane, garlic press, or minced garlic). Stir to combine. Cook for about 1 minute.
Add the dried lentils and broth to the pot, bring to a boil, and then turn down the heat to medium. Simmer for about 25 minutes, or until the lentils are cooked
Preheat the oven. Add the peas and cornstarch to the lentils and combine. Taste the mixture to adjust the seasonings. Add salt & pepper to taste.
Add the lentil mixture to your baking dish. Spread in an even layer. Then dollop the mashed potatoes over the top. Use a fork to make waves or lines.
Cook for 15 minutes. Turn on the broiler and cook another 3 to 5 minutes until the mashed potatoes are crispy and browned.
Let cool for a few minutes; then serve and enjoy! For the full recipe and instructions, tap below!
Grab your free meal planning printables today!
Sign up now!
VEGAN BOLOGNESE WITH LENTILS & MUSHROOMS
VEGAN CANNELLONI WITH SPINACH AND RICOTTA
Visit our website