Vegan Lentil Shepherds Pie
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Making Thyme for Health · by Sarah Rotavera★ 5.0 (6)

Vegan Lentil Shepherds Pie

NUTRITION · PER SERVING90M COOK
CAL 19%·PRO 22%
CARBS 58G62% OF CAL
12G FIBER9G SUGAR37G OTHER
FAT 10G25% OF CAL
5G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A plant-based shepherd's pie with a savory lentil and mushroom filling and creamy parsnip-potato topping. Hearty and satisfying enough to please meat eaters.

mainirishcasserolebeansdairy freegluten freevegan
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion (finely chopped)
  • 3 garlic cloves (minced)
  • 3 carrots (peeled and finely chopped)
  • 8 ounces cremini mushrooms (diced)
  • 2 cups peeled and diced celery root (about 1 medium size celeriac (see notes for subs))
  • ¾ cup uncooked brown lentils ( rinsed and picked over)
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire (vegan)
  • ½ cup dry red wine (such as cabernet or merlot)
  • ½ cup vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 4 cups peeled 1-inch russet potato cubes (about 2 large russet potatoes)
  • 2 cups peeled and chopped parsnips (about 4 parsnips (see notes for subs))
  • 3 tablespoons vegan butter (I like Miyokos)
  • ¼ cup unsweetened plain non-dairy milk (I like using plain coconut milk in a carton)
  • 1 teaspoon garlic powder
  • salt & pepper to taste
  • chives for topping
PREP
30M
SODIUM
342MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.