Description
A hearty vegan lentil shepherd’s pie packed with flavor.
Ingrédients
L'échelle
- 1 cup green or brown lentils
- 2 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 tablespoon soy sauce
- 3 cups mashed potatoes
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse lentils and combine with vegetable broth in a saucepan. Bring to a boil, then simmer until tender, about 25 minutes.
- In a skillet, sauté onion, carrots, celery, and garlic until softened.
- Add cooked lentils, thyme, rosemary, soy sauce, salt, and pepper to the skillet. Mix well.
- Spread the lentil mixture in a baking dish.
- Top with mashed potatoes, spreading evenly.
- Bake for 25-30 minutes until golden brown.
- Let cool slightly before serving.
Notes
- Use leftover mashed potatoes for quicker preparation.
- Top with herbs for extra flavor.
- Can be frozen for later use.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 45 minutes
- Catégorie: Main Dish
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 300
- Sucre: 3g
- De Sodium: 400mg
- La graisse: 5g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 50g
- La fibre: 12g
- La protéine: 15g
- Le taux de cholestérol: 0mg
Mots-clés: vegan lentil shepherd pie