My favorite comfort dish is Lentil Shepard Pie. It’s an easy meal to make. So delicious, filling and so full of flavor. The sweetness and earthiness of lentil goes so well with the creamy potatoes. The bread crumbs on top are finishing up the dish with a crunch. So rich and comforting!
Simple Lentil Shepard Pie
Ingredients
- 1 yellow onion, diced
- 2 cloves garlic
- 1 tbsp avocado oil
- 2 carrots, peeled and diced
- 2 celery stacks, diced
- 2 cups green lentil
- 2 tsp tomato paste
- 1 tsp kosher salt
- 1 bay leaf
- 5 potatoes, peeled
- 1/2 cup non dairy milk (I used almond milk)
- 2 tsp non dairy butter
- 1/4 cup vegan bread crumbs
- 2 tsp non dairy butter
- 1 tsp kosher salt
- 1/2 tsp black ground pepper
Instructions
- Heat oil in the large pot.
- Add diced onion, garlic, carrot, celery and bay leaf .
- Sauté until the onion is translucent and garlic is fragrant.
- Add lentil and vegetable stock, salt and bring it to boil.
- Add tomato paste and lower the heat.
- Simmer until the liquid is evaporated and the lentil is soft.
- Meanwhile boil the potatoes in the medium pot until tender.
- Add butter and milk, salt and pepper to the potatoes and mash it with the potato masher or hand held mixer until its smooth.
- Preheat the oven 475 F.
- Place lentil in the heat resistant round pan.
- Cover lentil with the layer of mashed potatoes.
- Melt vegan butter and mix it with the bread crumbs.
- Pour the mixture on top of mashed potatoes and bake it until its golden in color for about 30 minutes.
- Serve and enjoy!
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