This Vegan Lentil and Spinach Shepherd’s Pie is a delightful twist on a classic comfort food. Packed with protein-rich lentils and fresh spinach, it’s perfect for those cozy nights when you need a hearty meal. It’s not just satisfying, it’s also a wonderful way to enjoy plant-based goodness without sacrificing flavor.
Imagine a layer of savory lentils simmered with vegetables, topped with creamy mashed potatoes that melt in your mouth. This dish is not only nourishing but also bursting with flavors that will please even the non-vegans at your table. It’s a recipe that showcases how hearty vegan meals can be just as comforting and delicious.
Delicious and Nutritious Vegan Lentil and Spinach Shepherd’s Pie
This shepherd’s pie features a rich filling of lentils, carrots, and spinach, all enveloped in a luscious layer of fluffy mashed potatoes. It’s savory, satisfying, and offers a perfect balance of textures, making it an ideal dish for family gatherings or meal prep.
Ingredients
- 1 cup green or brown lentils, rinsed
- 2 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup fresh spinach, chopped
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 large potatoes, peeled and diced
- 1/4 cup almond milk or any plant-based milk
- 2 tablespoons olive oil or vegan butter
- Fresh parsley for garnish (optional)
Instructions
- Cook the Lentils: In a pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until tender.
- Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent. Add carrots and cook until slightly softened, about 5 minutes.
- Combine Ingredients: Stir in the cooked lentils, spinach, tomato paste, thyme, paprika, salt, and pepper. Cook for a few more minutes until the spinach wilts and everything is well combined.
- Make the Mashed Potatoes: Boil the diced potatoes until tender, then drain. Mash them with almond milk, olive oil or vegan butter, and season with salt and pepper to taste.
- Assemble the Pie: Preheat your oven to 400°F (200°C). In a baking dish, layer the lentil and vegetable mixture at the bottom, then top with the creamy mashed potatoes, spreading evenly.
- Bake: Place in the oven and bake for 25-30 minutes, or until the top is golden brown. Let it cool slightly before serving.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 320kcal
- Fat: 8g
- Protein: 15g
- Carbohydrates: 50g
