Hearty Gluten-Free Vegan Lentil Shepherd's Pie
Okay, let's dive into the wonderful world of gluten-free vegan cooking! I'm so excited to share this recipe with you because it's something I've been perfecting for ages. Now, I know what you might be thinking - "gluten-free AND vegan? Can it actually taste good?" And my answer is a resounding YES! This isn't about deprivation; it's about celebrating all the delicious possibilities that plant-based, gluten-free ingredients have to offer.
This recipe for Hearty Gluten-Free Vegan Lentil Shepherd's Pie is truly a comfort-food hug in a bowl. I developed this after many failed pie dishes, and finally I hit gold. It's robust, flavorful, and absolutely satisfying, guaranteed to warm you from the inside out, especially when the weather gets a little nippy. Plus, it's the perfect dish to make ahead since it tastes even better on day two! I even pack it for lunch the following day - I mean talk about easy peasy.
So, grab your aprons, roll up your sleeves, and let's get cooking!
Recipe Card
Ingredients:
Lentil Filling:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup lentils, rinsed
- 4 cups vegetable broth
- 1 tsp thyme
- 1 tsp rosemary
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp tomato paste
- Salt & pepper to taste
Sweet Potato Topping:
- 2 large sweet potatoes, cubed
- ¼ cup plant-based milk
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp salt
- Pinch of nutmeg (optional)
Instructions:
- Sauté onion, carrots, and celery in olive oil until softened. Add garlic, cook for 1 minute.
- Add rinsed lentils, broth, herbs, paprika, and red pepper flakes. Bring to a boil, then simmer for 20-25 minutes until lentils are tender.
- Stir in diced tomatoes and tomato paste. Season with salt and pepper.
- Steam sweet potatoes until tender. Mash with plant-based milk, nutritional yeast, olive oil, garlic powder, salt, and nutmeg.
- Preheat oven to 375°F (190°C).
- Spread lentil mixture into a baking dish. Top with sweet potato mash.
- Bake for 20-25 minutes, until golden brown.
- Let rest before serving.
Tips & Tricks
- Switch Up Your Veggies: Not a fan of carrots or celery? No sweat! You can easily swap these out for other veggies like peas, mushrooms, or bell peppers. Just make sure everything is chopped into similar sizes for even cooking.
- Spice it Up: Want more heat? Add a pinch or two of cayenne pepper or your favorite hot sauce to the lentil mixture. Also, don't be afraid to experiment with other herbs and spices, like smoked paprika or cumin!
- Make It Ahead: This recipe is brilliant for making ahead, since the flavors deepen overnight. You can assemble the entire pie up to the baking stage and keep it covered in the fridge for up to 2 days.
- Extra Crunch: Want a little added texture? Toss in some chopped nuts or seeds for a satisfying crunch in your pie.
- Extra Creaminess: For extra creamy mashed topping, add a couple of tablespoons of vegan cream cheese. This addition is a game changer.
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And that's it! You've just made a delicious, hearty, and totally satisfying gluten-free vegan lentil shepherd's pie! I hope you love this recipe as much as I do. Remember, cooking is about having fun and being creative, so don't be afraid to make it your own. Happy cooking!
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