Description
This Vegan Lentil Shepherd’s Pie is a hearty and comforting plant-based take on the classic dish. Featuring a flavorful lentil and vegetable filling topped with creamy mashed potatoes, this recipe is perfect for a nutritious and satisfying family meal. Made with wholesome ingredients and baked to golden perfection, it brings warmth and taste to your table without any animal products.
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 to a boil, then reduce the heat and simmer for 20-25 minutes until lentils are tender but still hold their shape. Drain any excess liquid and set 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 vegetables are softened. Add chopped mushrooms and cook for an additional 4-5 minutes until lightly browned. Stir in tomato paste, soy sauce or tamari, dried thyme, smoked paprika, and ground cumin; cook for 2 minutes to combine flavors. Add the cooked lentils and frozen peas, stirring to blend well. Season with salt and pepper to taste.
- Make the mashed potatoes: Boil the peeled and quartered potatoes in salted water for 15-20 minutes until tender. Drain and return to the pot. Add plant-based milk and vegan butter or olive oil, then mash until smooth and creamy. Season with salt and pepper to taste.
- Assemble the Shepherd’s Pie: Preheat your oven to 400°F (200°C). Spread the lentil and vegetable filling evenly into a large baking dish. Spoon the mashed potatoes on top of the filling and spread evenly. Use a fork to create decorative ridges on the mashed potato surface if desired.
- Bake: 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.
- Garnish and serve: Remove the pie from the oven and let it cool for a few minutes. Sprinkle with freshly chopped parsley and serve hot for a satisfying plant-based meal.
Notes
- You can substitute the lentils with other legumes such as brown lentils or even cooked brown rice for variation.
- Use tamari instead of soy sauce for a gluten-free version.
- Feel free to add other vegetables like corn or bell peppers for added texture and flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a creamier mashed potato topping, add more plant-based milk or vegan butter as needed.
- If you prefer a crisper topping, broil the shepherd’s pie for 2-3 minutes at the end of baking, watching carefully to prevent burning.
