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Vegan Shepherd’s Pie

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Vegan Shepherd’s Pie combines a savory vegetable and lentil filling with creamy mashed potatoes, creating a comforting, hearty, and plant-based dish that’s perfect for cozy dinners or meal prep. It’s nutrient-dense, gluten-free, and deliciously satisfying.

Ingredients

  1. 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

Instructions

For the filling: Cook lentils in a medium pot with 2 cups of water for 20-25 minutes until tender but still holding their shape. Drain any excess liquid and set aside.

  1. Heat olive oil in a large skillet. Add chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes until softened.
  2. Cook the potatoes for the filling in a separate pot, boiling until tender, about 10-12 minutes. Drain and set aside.
  3. Add cooked lentils to the skillet with vegetables, then stir in vegetable broth, diced tomatoes, tomato paste, soy sauce, thyme, rosemary, cumin, salt, and pepper. Simmer for 10 minutes until thickened. Stir in peas and cook for another 2-3 minutes. Remove from heat.
  4. For the mashed potato topping: Boil the peeled and diced potatoes in a separate pot until tender. Drain, then mash with non-dairy milk, vegan butter, salt, and pepper until smooth and creamy.
  5. Assemble: Preheat oven to 400°F (200°C). Spread lentil and vegetable filling in a greased baking dish. Spoon mashed potatoes evenly over the filling, smoothing with a spatula. Use a fork to create a pattern on top.
  6. Bake for 20-25 minutes until the top is golden. Let it cool for a few minutes before serving. Enjoy!

Notes

  1. For extra flavor, add sautéed mushrooms or any other vegetables like corn, green beans, or parsnips to the filling.
  2. To make the topping creamy, stir in extra non-dairy milk or a spoonful of vegan sour cream.
  3. For a spicier version, add chili flakes or fresh chili peppers to the filling.
  4. Sprinkle vegan cheese on top of the mashed potatoes for a cheesy topping before baking.

Nutrition