Description
Vegan Pumpkin & Lentil Shepherd’s Pie is a comforting and wholesome dish perfect for chilly evenings. This delightful recipe combines creamy pumpkin puree with hearty lentils, all topped with fluffy mashed potatoes. It’s not just nourishing; it’s an experience that brings warmth and joy to any gathering. Easy to prepare and full of flavor, this plant-based shepherd’s pie is bound to impress your family and friends while keeping it entirely vegan!
Ingredients
Scale
- 1 cup pumpkin puree (canned or roasted)
- 1 cup green or brown lentils (rinsed)
- 1 medium onion (diced)
- 2 medium carrots (diced)
- 2 cups low-sodium vegetable broth
- 4 medium Russet potatoes (peeled and chopped)
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/4 tsp nutmeg
- 2 tbsp nutritional yeast
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat. Sauté diced onion and carrots until softened.
- Stir in rinsed lentils, thyme, rosemary, salt, and pepper; cook for about one minute.
- Add pumpkin puree and vegetable broth. Mix well, then simmer for approximately 20 minutes until lentils are tender.
- Meanwhile, boil peeled potatoes in salted water until fork-tender. Drain and mash with olive oil until creamy.
- Spread the lentil-pumpkin mixture in a baking dish, top with mashed potatoes, creating peaks with a fork.
- Bake for 25-30 minutes until golden brown on top.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg