Lentil Shepherd's Pie

Name: Lentil Shepherd's Pie
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pounds potatoes; 2 tablespoons olive oil; 1 onion; 2 carrots; 1 cup mushroom; 1 cup cooked lentils; 1 cup vegetable stock; 2 cloves garlic; 1 teaspoon thyme; salt and black pepper to taste; 1/2 cup almond milk; 2 tablespoons olive oil for potatoes

Savory lentil and vegetable filling topped with creamy mashed potatoes, baked until golden for ultimate comfort in a dish.

50 min · Comfortable · 420 cal · 16g protein · $2.00/serving · American

Vegan Comfort Food Meal Prep

50minutes

4servings

420calories

16gprotein

$2.00per serving

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Ingredients (serves 4)

2 pounds potatoes
2 tablespoons olive oil
1 onion
2 carrots
1 cup mushroom
1 cup cooked lentils
1 cup vegetable stock
2 cloves garlic
1 teaspoon thyme
salt and black pepper to taste
1/2 cup almond milk
2 tablespoons olive oil for potatoes

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Instructions

1
Preheat oven to 375°F. Boil diced potatoes until fork-tender, 12-15 minutes. Drain and set aside.
2
Heat olive oil in a large skillet over medium heat. Sauté onion, carrots, and mushroom until softened, 8 minutes.
3
Add garlic, cooked lentils, vegetable stock, thyme, salt, and pepper. Simmer 10 minutes until slightly thickened. Pour filling into a 9x9 baking dish.
4
Mash hot potatoes with almond milk and olive oil until creamy. Spread over lentil filling.
5
Bake for 20 minutes until top is lightly golden. Let cool 5 minutes before serving.