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

50minutes

4servings

$2.00per serving

16gprotein

Dinner · American

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

420 calories · Comfortable · American · Dinner

Vegan Comfort Food Meal Prep

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Recipe code SJAREH · enter it in Anychef

Ingredients

12 ingredients · serves 4about $8.00

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

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