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Gluten-Free and Vegan Shepherd’s Pie

This healthy comfort food swap packs a ton of flavor and is incredibly satisfying. Plus, it’s the perfect freezer-friendly gluten-free meal for busy weeknights.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 6 people

Ingredients
  

  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 1/2 cups lentils cooked
  • 1 1/2 cups vegetable broth gluten-free
  • 4 large potatoes peeled and cubed
  • 1/4 cup almond milk or any dairy-free milk
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tsp thyme
  • 1 tsp rosemary
  • 2 cups mixed frozen vegetables peas, carrots, corn
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 375°F.
  • In a large pot, cook the potatoes in boiling water until soft. Drain and mash with almond milk and olive oil. Set aside.
  • In a skillet, sauté onions and garlic in olive oil until softened. Add cooked lentils, tomato paste, and vegetable broth. Stir in thyme, rosemary, and frozen vegetables.
  • Simmer for 10 minutes until thickened.
  • Transfer the lentil mixture to a baking dish and spread mashed potatoes over the top.
  • Bake for 30 minutes or until the top is golden and crispy.