Description
A delicious vegan shepherd’s pie that is gluten free.
Ingredients
Scale
- 2 cups lentils, cooked
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 4 cups mashed potatoes
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a pan, sauté onion, garlic, carrots, and celery until soft.
- Add cooked lentils, vegetable broth, tomato paste, thyme, and rosemary. Stir and simmer for 10 minutes.
- Season with salt and pepper.
- Spread the lentil mixture in a baking dish.
- Top with mashed potatoes, spreading evenly.
- Bake for 25-30 minutes until golden.
- Let it cool for a few minutes before serving.
Notes
- Use any vegetables you prefer.
- Make sure the broth is gluten free.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg
Keywords: vegan shepherds pie gluten free recipe