/gheeː peaː teaː/
Servings: 4 | 30 minutes | 350 kcal
This recipe was inspired by traditional shepherd' pie which originated in the UK. My version swaps out the meat for lentils and incorporates a variety of vegetables for added nutrition and flavor.
This recipe is a vegan twist on a classic comfort food. It' hearty, satisfying, and packed with plant-based protein and fiber. I love serving it to my non-vegan friends and family to show them how delicious and diverse vegan food can be!
Ingredients
- 1 cups lentils
- 2 pieces carrots
- 1 pieces onions
- 2 pieces garlic cloves
- 2 cups vegetable broth
- 4 pieces potatoes
- 1/2 cups non-dairy milk
- 2 teaspoons nutritional yeast
- 1 cups frozen peas
Instructions
- Rinse the lentils and cook according to package instructions.
- While the lentils are cooking, chop the carrots, onion, and garlic. Sauté in a large pan over medium heat until the onions are translucent.
- Add the cooked lentils and vegetable broth to the pan. Bring to a boil, then reduce heat and let simmer.
- Peel and chop the potatoes. Boil in a separate pot until soft.
- Drain the potatoes and mash with the non-dairy milk and nutritional yeast. Season with salt and pepper.
- Preheat your oven to 350°F (175°C).
- Layer the lentil mixture in a baking dish, followed by the peas, and finally, the mashed potatoes.
- Bake for 30 minutes, or until the top is golden brown. Let cool for a few minutes before serving.