The Silent Thrifter

Need a cozy, comforting dish that’s also plant-based? This Vegan Shepherd’s Pie is here to save the day. Hearty, delicious, and easy to make—perfect for any weeknight dinner!

Ingredients

For the Filling:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1 cup carrots, diced
• 1 cup peas (fresh or frozen)
• 1 cup corn (fresh or frozen)
• 1 can lentils, rinsed and drained
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

For the Mashed Potatoes:

• 4 large potatoes, peeled and cubed
• 1/4 cup plant-based milk
• 2 tablespoons vegan butter
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large pot, boil the cubed potatoes until tender, about 15-20 minutes. Drain and mash them with plant-based milk, vegan butter, salt, and pepper. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until translucent.
4. Add the mushrooms, carrots, peas, and corn to the skillet. Cook for about 5-7 minutes, until the vegetables are tender.
5. Stir in the lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Simmer for 10 minutes, allowing the mixture to thicken.
6. Transfer the vegetable and lentil filling to a baking dish and spread it evenly.
7. Spoon the mashed potatoes over the filling and spread them out to cover the entire surface. Use a fork to create texture on top.
8. Bake in the preheated oven for 20-25 minutes, until the top is golden and slightly crispy.
9. Let it cool for a few minutes before serving.

Enjoy your hearty and delicious Vegan Shepherd’s Pie! 🥧😊