Vegan Shepherd's Pie
A comforting and hearty Vegan Shepherd's Pie, packed with lentils and topped with creamy mashed potatoes, perfect for family dinner and easy cleanup.
Ingredients
For the Lentil Filling
- 1 cup Brown or Green Lentils (dried)
- 4 cups Vegetable Broth
- 2 tablespoons Olive Oil
- 1 large Yellow Onion (diced)
- 2 medium Carrots (diced)
- 2 stalks Celery (diced)
- 8 oz Mushrooms (sliced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 1/2 cup Red Wine (optional) Use for added flavor or omit if preferred.
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Dried Rosemary
- 1 Bay Leaf
- 1 cup Frozen Peas
- 1 cup Corn Kernels (frozen or canned)
- 1 tablespoon Soy Sauce or Tamari Use tamari for gluten-free option.
- to taste Salt and Black Pepper
For the Mashed Potatoes
- 4 lbs Russet Potatoes (peeled and quartered)
- 1 cup Plant-Based Milk (unsweetened)
- 4 tablespoons Vegan Butter
- 2 tablespoons Nutritional Yeast (optional) Add for flavor; omit if not desired.
- to taste Salt and White Pepper
Instructions
Preparation
- Rinse the lentils and add them to a pot with 4 cups of vegetable broth. Bring to a boil, then reduce to a simmer and cook until tender, about 20–25 minutes.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in the mushrooms and minced garlic. Cook for another 5 minutes until everything is tender and fragrant.
- Add the cooked lentils, tomato paste, red wine (if using), thyme, rosemary, bay leaf, peas, corn, and soy sauce. Season with salt and black pepper. Stir well and let simmer for 10 minutes.
Mashed Potatoes
- While the filling simmers, boil the peeled potatoes in salted water until fork-tender, about 15-20 minutes. Drain, then mash with plant-based milk, vegan butter, nutritional yeast (if using), and salt and white pepper to taste.
Assembly and Baking
- Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil mixture evenly. Top with the mashed potatoes, smoothing it out to create a nice layer.
- Bake for about 25 minutes or until the top is slightly golden and crispy.
- Remove from the oven and let it cool for a few minutes before digging in. Don’t forget to take out that bay leaf!
Notes
This pie is great on its own, or serve it with a fresh side salad or crunchy breadsticks for added texture. Leftovers can be stored for 3-4 days in the fridge and up to 3 months in the freezer.