Description
This Vegan Lentil Shepherd’s Pie is a hearty and comforting plant-based twist on the classic shepherd’s pie. Featuring a flavorful lentil and vegetable filling topped with creamy mashed potatoes, this dish is perfect for a nutritious and satisfying meal that everyone can enjoy.
Ingredients
Scale
Lentil Filling
- 1 cup dried green or brown lentils, rinsed
- 3 cups vegetable broth or water
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup mushrooms, chopped
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 cup frozen peas
- Salt and pepper, to taste
Mashed Potatoes
- 4-5 medium potatoes, peeled and quartered
- 1/4 cup plant-based milk (such as almond or oat)
- 2 tablespoons vegan butter or olive oil
- Salt and pepper, to taste
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook the lentils: In a medium saucepan, combine the rinsed lentils and vegetable broth or water. Bring the mixture to a boil, then reduce heat to a simmer and cook uncovered for 20-25 minutes until the lentils are tender but still hold their shape. Drain any excess liquid and set the lentils aside.
- Prepare the filling: Heat olive oil in a large skillet over medium heat. Add chopped onion, minced garlic, diced carrots, and celery. Sauté for 5-7 minutes until the vegetables have softened. Add chopped mushrooms and cook for an additional 4-5 minutes until they start to brown. Stir in tomato paste, soy sauce, dried thyme, smoked paprika, and ground cumin, cooking for 2 more minutes to blend the flavors. Mix in the cooked lentils and frozen peas, stirring well to combine. Season with salt and pepper to taste.
- Make the mashed potatoes: Place peeled and quartered potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until the potatoes are tender when pierced with a fork. Drain the water and return the potatoes to the pot. Add plant-based milk and vegan butter or olive oil. Mash until smooth and creamy, then season with salt and pepper to taste.
- Assemble the Shepherd’s Pie: Preheat the oven to 400°F (200°C). Spread the lentil and vegetable filling evenly at the bottom of a large baking dish. Spoon the mashed potatoes on top, spreading gently and creating ridges with a fork if desired for texture.
- Bake the pie: Place the assembled dish in the preheated oven and bake for 20-25 minutes until the mashed potato topping is lightly golden and slightly crispy on the edges.
- Garnish and serve: Remove from the oven and allow to cool for a few minutes. Sprinkle with freshly chopped parsley for a fresh finish. Serve hot and enjoy your comforting vegan meal.
Notes
- Rinsing lentils before cooking helps remove impurities and improves texture.
- You can substitute other vegetables such as bell peppers or zucchini for added variety.
- Use tamari instead of soy sauce for a gluten-free version.
- For creamier mashed potatoes, increase the amount of plant-based milk slightly to your preference.
- This dish can be prepared a day in advance and reheated before serving.
- Leftovers keep well in the fridge for up to 3 days or freeze for up to a month.
