Vegan Shepherd’s Pie

Why You’ll Love This Recipe

This Vegan Shepherd’s Pie is a great alternative to the traditional meat version, but it’s just as hearty and delicious. The lentils provide a meaty texture and absorb all the savory flavors of the vegetables and spices. The mashed potatoes are creamy and flavorful, making for the perfect topping. It’s a wholesome, nutrient-dense dish that’s both vegan and gluten-free, so it can accommodate a variety of dietary needs. Plus, it’s easy to make, budget-friendly, and perfect for feeding a crowd or enjoying leftovers the next day.

Ingredients

For the filling:

• 1 tablespoon olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 carrot, peeled and diced

• 2 celery stalks, diced

• 1 cup dried green or brown lentils, rinsed (or 2 cups cooked lentils)

• 2 medium potatoes, peeled and diced (for the filling)

• 1 cup frozen peas

• 1 cup vegetable broth

• 1 can (14 oz) diced tomatoes

• 1 tablespoon tomato paste

• 1 tablespoon soy sauce or tamari (for gluten-free)

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1/2 teaspoon ground cumin

• Salt and pepper to taste

For the mashed potato topping:

• 4 large potatoes, peeled and diced

• 1/4 cup non-dairy milk (almond milk, soy milk, etc.)

• 2 tablespoons vegan butter or olive oil

• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the filling:

1. Cook the lentils: In a medium pot, bring 2 cups of water to a boil. Add the rinsed lentils, reduce the heat, and simmer for 20-25 minutes, or until tender but still holding their shape. Drain any excess liquid and set the lentils aside.

2. Prepare the vegetables: Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion, garlic, carrot, and celery, and sauté for 5-7 minutes, until softened.

3. Cook the potatoes: While the vegetables are cooking, place the diced potatoes for the filling in a separate pot and cover them with water. Bring to a boil and cook for 10-12 minutes, or until tender. Drain and set aside.

4. Make the filling: Add the cooked lentils to the skillet with the vegetables. Stir in the vegetable broth, diced tomatoes, tomato paste, soy sauce, thyme, rosemary, cumin, salt, and pepper. Simmer for about 10 minutes, until the flavors meld together and the mixture thickens. Stir in the frozen peas and cook for another 2-3 minutes. Remove from heat.

For the mashed potato topping:

1. Mash the potatoes: Once the potatoes for the topping are cooked and drained, return them to the pot. Add the non-dairy milk, vegan butter, salt, and pepper, and mash until smooth and creamy. Adjust the consistency by adding more milk if needed.

Assemble the Shepherd’s Pie:

1. Layer the filling: Preheat the oven to 400°F (200°C). Spread the lentil and vegetable filling into a greased baking dish (9×9 or 8×8 works well).

2. Top with mashed potatoes: Spoon the mashed potatoes evenly over the filling, spreading them out with a spatula to cover the entire surface. You can use a fork to create a pattern or texture on top of the potatoes for a nice golden finish.

3. Bake: Place the assembled Shepherd’s Pie in the preheated oven and bake for 20-25 minutes, or until the top is golden and slightly crispy.

4. Serve: Let the Shepherd’s Pie cool for a few minutes before serving. Enjoy your hearty and comforting Vegan Shepherd’s Pie!

Servings and Timing

• Servings: 6

• Prep Time: 20 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour

Variations

• Add Mushrooms: You can add sautéed mushrooms to the filling for extra flavor and texture. They add a meaty element to the dish, making it even heartier.

• Different Vegetables: Feel free to add other vegetables like corn, green beans, or parsnips to the filling for extra flavor and variety.

• Spicy Version: For a bit of heat, add some diced jalapeños or a dash of hot sauce to the filling.

• Cheesy Topping: For a cheesy twist, sprinkle some vegan cheese on top of the mashed potatoes before baking.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: This dish freezes well. Let it cool completely before transferring to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) for 20-25 minutes, or until heated through.

• Reheating: To reheat individual servings, microwave them for 1-2 minutes, or heat in a skillet over medium heat.

FAQs

1. Can I use canned lentils instead of dried lentils?

Yes, you can use canned lentils to save time. Use about 2 cups of drained and rinsed canned lentils, and skip the step of cooking the lentils separately.

2. Can I make this Shepherd’s Pie gluten-free?

Yes, this recipe is naturally gluten-free if you use gluten-free soy sauce or tamari, and ensure the vegan butter and broth are gluten-free.

3. Can I make this dish ahead of time?

Yes, you can prepare the filling and mashed potatoes a day ahead of time and assemble the Shepherd’s Pie before baking. You can also freeze the assembled dish for later use.

4. Can I use a different topping for the pie?

Yes, if you prefer a different topping, you can use mashed cauliflower, sweet potatoes, or a combination of both for a lighter version of the Shepherd’s Pie.

5. Can I add more vegetables to the filling?

Absolutely! You can add other vegetables such as peas, corn, mushrooms, or bell peppers to the filling for extra flavor and texture.

6. How do I know when the Shepherd’s Pie is done?

The Shepherd’s Pie is done when the top is golden and crispy, and the filling is bubbling around the edges. If you like a more golden top, you can broil it for the last 2-3 minutes of baking.

7. Can I add spices to the mashed potatoes?

Yes, you can add spices such as garlic powder, onion powder, or smoked paprika to the mashed potatoes for extra flavor.

8. Can I make this recipe without potatoes?

Yes, if you prefer, you can substitute the mashed potatoes with a cauliflower mash for a lower-carb version or use a different topping like quinoa.

9. Can I use regular potatoes for the mashed topping?

Yes, you can use any type of potato for the mashed topping, but russet potatoes tend to work best for a creamy, fluffy texture.

10. How can I make this dish spicier?

You can add more cayenne pepper, chili flakes, or fresh chilies to the filling to increase the spice level.

Conclusion

This Vegan Shepherd’s Pie is a perfect plant-based comfort food that is hearty, filling, and packed with flavor. The savory lentil and vegetable filling pairs beautifully with the creamy mashed potatoes, making this dish a delicious and satisfying meal for any occasion. Whether you’re serving it for a family dinner or meal prepping for the week, this vegan Shepherd’s Pie is sure to become a favorite. Enjoy!