How To Make Vegan Shepherd’s Pie Casserole Recipe
A hearty, plant-based twist on the classic shepherd’s pie, loaded with flavorful veggies and creamy mashed potatoes.
Serves:
Ingredients
- 4 large potatoes, peeled and chopped
- 1/2 cup unsweetened almond milk
- 2 tbsp vegan butter
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup mushrooms, chopped
- 1 tsp dried thyme
- 1 tsp paprika
- 1 cup vegetable broth
- 1 can lentils, drained and rinsed
- 1 cup frozen peas
- Fresh parsley, chopped (optional for garnish)
Instructions
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Preheat oven to 375°F (190°C).
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Boil the potatoes in a pot of salted water until soft. Drain and mash the potatoes with almond milk, vegan butter, salt, and pepper. Set aside.
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In a large skillet, heat the olive oil over medium heat and sauté the onion until translucent.
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Add garlic, carrots, celery, and mushrooms to the skillet and continue to cook until everything is tender.
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Mix in thyme and paprika, then stir in broth.
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Add the lentils and frozen peas into the skillet, and mix again.
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Spread the veggie mixture evenly into a baking dish, and spoon mashed potatoes on top.
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Bake the casserole in the preheated oven for about 20-25 minutes, or until the top is golden brown.
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Let the casserole cool before slicing and garnishing with fresh parsley.
Nutrition
- Calories : 360kcal
- Total Fat : 11g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 585mg
- Total Carbohydrates : 57g
- Dietary Fiber : 12g
- Sugar : 12g
- Protein : 12g
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