Name: Vegan Shepherd S Pie Vegetables Recipes Jamie Oliver 2
Prep time: 30 min
Cook time: 45 min
Total time: PT1H 15M
Yield: 6 servings
Cuisine: Vegan
Ingredients: 4 large potatoes, peeled and chopped; 2 tbsp vegan butter; 1/2 cup unsweetened almond milk; 1 tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, minced; 2 carrots, diced; 2 celery stalks, diced; 1 red bell pepper, diced; 1 zucchini, diced; 1 cup mushrooms, chopped; 1 can lentils, drained and rinsed; 1 cup vegetable broth; 2 tbsp tomato paste; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper, to taste

Instructions

Preheat the oven to 375°F (190°C).
Place the chopped potatoes in a large pot of water. Bring to a boil and cook until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
Add vegan butter and almond milk to the potatoes. Mash until smooth and creamy. Season with salt and pepper. Set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until fragrant, about 2 minutes.
Add carrots, celery, bell pepper, zucchini, and mushrooms to the skillet. Cook until the vegetables are tender, about 8-10 minutes.
Stir in the lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Simmer for 5-7 minutes, allowing the flavors to meld.
Transfer the vegetable mixture to a baking dish, spreading it out evenly.
Spoon the mashed potatoes on top of the vegetable mixture, spreading it out with a fork to cover the vegetables completely.
Bake in the preheated oven for 25-30 minutes, or until the mashed potatoes are lightly golden on top.
Remove from the oven and let it cool slightly before serving.

Ingredients

Instructions

Nutrition Facts