The Simple Veganista· by Julie | The Simple Veganista★ 4.9

VEGAN SHEPHERD'S PIE

Name: VEGAN SHEPHERD'S PIE
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6, Serves 6 - 8
Cuisine: american
Ingredients: 2 tablespoons olive oil or 1/4 cup water; 1 small yellow onion (about 1 cup), diced; 2 cloves garlic, minced; 1 cup carrots, diced; 1 cup celery, diced; 2 teaspoons dried thyme (or half rosemary); 2 cans (14oz.) lentils (or 3 cups cooked), drained and rinsed; 2 tablespoons all-purpose flour; 2 tablespoons tomato paste; 1 tablespoon vegan Worcestershire sauce (such as Annie’s), or use tamari or soy sauce; 1 rounded teaspoon dijon; 1 cup frozen peas; 1 cup frozen corn (or 6oz. can, drained); 1 cup vegetable broth; salt + pepper, to taste; 2 1/2 lbs. potatoes (yukon or russet), cut into 1 inch cubes; 4 tablespoons vegan butter (my favorite it Miyoko’s) or olive oil; 1/3 – 2/3 cup unsweetened, plain almond milk or vegan cream; 1 teaspoon garlic powder; salt + fresh cracked pepper, to taste

Nutrition Facts

Per serving · recipe makes 6 · 50m total

Servings

Calories

24% of a 2,000 cal day

477KCAL

Protein

19g38% DV

% DAILY VALUE

Total Fat12g

16%

Saturated6g

31%

Unsaturated6g

—

Total Carbs77g

28%

Fiber16g

59%

Total Sugars9g

—

incl. Added Sugars1g

Starch52g

—

Sodium537mg

23%

% Daily Value is based on a 2,000 calorie day.

A hearty vegan shepherd's pie with lentils and vegetables in rich gravy, topped with creamy mashed potatoes and baked until golden. A comforting, protein-rich dinner that satisfies like a classic meat version.

Ingredients

6 SERVINGS

2 tbspolive oil — or water
1small yellow onion — diced, 1 cup
2garlic — minced
1 cupcarrots — diced
1 cupcelery — diced
2 tspdried thyme — or rosemary
28 ozlentils — cooked, drained, rinsed, 3 cup
2 tbspall-purpose flour
2 tbsptomato paste
1 tbspvegan Worcestershire sauce — or tamari or soy sauce
1 tspdijon
1 cupfrozen peas
1 cupfrozen corn — or 6 oz can, drained corn
1 cupvegetable broth
salt + pepper, to taste
2½ lbpotatoes (Yukon) — cut into 1-inch cubes, or potatoes (russet)
4 tbspvegan butter — or olive oil
⅓–⅔ cupunsweetened, plain almond milk — or vegan cream
1 tspgarlic powder
salt + fresh cracked pepper, to taste

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

50m total

Read the method on The Simple VeganistaJulie | The Simple Veganista’s original page

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mainamericancasserolebeansdairy freevegan

Nutrition is estimated by Chive from the ingredients above, per serving.

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