DinnerMain Course

Vegan Lentil Shepherd's Pie

Name: Vegan Lentil Shepherd's Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 porsjoner
Cuisine: british
Ingredients: 900 g potato peeled and quartered; 120 ml unsweetened plant milk; 30 g vegan butter; 1 ts salt; 0,5 ts black pepper freshly ground; 2 ss olive oil; 1 stk. yellow onion chopped; 2 stk. carrot diced; 2 stk. celery stalk diced; 3 fedd garlic minced; 200 g brown lentil rinsed; 720 ml vegetable broth; 2 ss tomato paste; 1 ts dried thyme; 0,5 ts dried rosemary; 1 ss worcestershire sauce vegan; 120 g frozen pea; 2 ss fresh parsley chopped (valgfritt)

This comforting vegan shepherd's pie features a savory lentil and vegetable filling topped with creamy mashed potatoes. It's a hearty and satisfying dish perfect for a family dinner.

En original oppskrift av Forkin

Total tid: 1 t 15 min
Porsjoner: 6
Vanskelighetsgrad: Middels
Per porsjon: 369 kcal

Allergeninformasjon: kan inneholde selleri, fisk, gluten, melk og sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

topping

900 gpotato, peeled and quartered
120 mlunsweetened plant milk
30 gvegan butter
1 tssalt
0,5 tsblack pepper, freshly ground

filling

2 ssolive oil
1 stk.yellow onion, chopped
2 stk.carrot, diced
2 stk.celery stalk, diced
3 feddgarlic, minced
200 gbrown lentil, rinsed
720 mlvegetable broth
2 sstomato paste
1 tsdried thyme
0,5 tsdried rosemary
1 ssworcestershire sauce, vegan
120 gfrozen pea

garnish

2 ssfresh parsley, chopped(valgfritt)

Utstyr

large pot · oven-safe skillet · potato masher

Fremgangsmåte

Trinn for trinn

1
Preheat your oven to 200°C (390°F).
Omtrent 5 min
2
Place the potatoes in a large pot and cover with cold water.
Kokkens tips: Adding salt to the water helps season the potatoes from the inside out.
3
Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
Omtrent 20 min
4
While the potatoes are cooking, heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat.
Kokkens tips: Ensure your skillet is oven-safe for easy transfer later.
5
Add the onion, carrot, and celery to the skillet and cook for 5-7 minutes until softened.
Omtrent 7 min
6
Stir in the garlic and cook for another minute until fragrant.
Omtrent 1 min
Kokkens tips: Be careful not to burn the garlic.
7
Add the lentils, vegetable broth, tomato paste, dried thyme, dried rosemary, and vegan worcestershire sauce to the skillet.
8
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed.
Omtrent 25 min
Kokkens tips: Stir occasionally to prevent sticking to the bottom of the pan.
9
Drain the cooked potatoes and return them to the pot.
10
Add the unsweetened plant milk, vegan butter, salt, and black pepper to the potatoes.
11
Mash the potatoes until smooth and creamy.
Omtrent 3 min
Kokkens tips: For extra creamy mash, use a potato ricer.
12
Once the lentil filling is cooked, stir in the frozen peas.
13
Spread the mashed potatoes evenly over the lentil mixture in the skillet.
Omtrent 2 min
Kokkens tips: You can use a fork to create ridges on top for extra crispiness.
14
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
Omtrent 25 min
15
Remove from the oven and let it cool for a few minutes before serving.
Omtrent 5 min
Kokkens tips: This allows the filling to set slightly.
16
Garnish with fresh parsley, if desired.

Per porsjon

Næringsinnhold

64%Poengsum

Kalorier: 368,5kcal
Protein: 14g
Karbohydrater: 58,4g
Fett: 9,7g
Fiber: 10,1g
Sukker: 6,6g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover shepherd's pie in an airtight container in the refrigerator.

Oppvarming

Reheat in the oven at 180°C (350°F) until warmed through, or in the microwave.