Description
A delicious and hearty Vegan Lentil Shepherd’s Pie, packed with protein-rich lentils and topped with creamy mashed potatoes. This plant-based classic is perfect for a comforting dinner, featuring a savory vegetable and lentil filling baked under a golden mashed potato crust.
Ingredients
Scale
For the Filling:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup mushrooms, chopped
- 1 ½ cups cooked brown or green lentils (or 1 can, drained and rinsed)
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- ½ teaspoon smoked paprika
- 1 ½ cups vegetable broth
- 1 tablespoon cornstarch or flour (optional, for thickening)
- Salt and black pepper to taste
For the Mashed Potato Topping:
- 4 medium russet or Yukon gold potatoes, peeled and cubed
- 2 tablespoons vegan butter
- ½ cup unsweetened plant-based milk
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Filling: Preheat your oven to 400°F (200°C). Heat olive oil in a large skillet over medium heat, then sauté the diced onion, minced garlic, carrots, and celery for 5–7 minutes until softened. Add the chopped mushrooms and cook for another 3–4 minutes.
- Add Lentils and Seasonings: Stir in cooked lentils, tomato paste, soy sauce or tamari, dried thyme, rosemary, smoked paprika, and vegetable broth. Simmer the mixture for 10–15 minutes until it thickens, adding cornstarch or flour if needed to reach desired thickness. Season with salt and black pepper to taste.
- Make the Mashed Potato Topping: While the filling simmers, boil the peeled and cubed potatoes in salted water for 12–15 minutes until tender. Drain well, then mash them with vegan butter, plant-based milk, salt, and pepper until smooth and creamy.
- Assemble the Pie: Transfer the lentil filling into a greased 8×8 baking dish or similar size. Spread the mashed potatoes evenly over the top, then use a fork to create texture on the surface.
- Bake: Place the assembled shepherd’s pie in the preheated oven and bake for 20–25 minutes until the potato topping is lightly golden and the filling is bubbly.
- Rest and Serve: Let the pie rest for 5 minutes after baking. Garnish with chopped fresh parsley if desired before serving.
Notes
- This dish freezes well and can be made ahead of time for convenience.
- Add peas or corn to the filling for extra vegetables and sweetness.
- For a creamier potato topping, add additional plant-based milk or vegan cream cheese while mashing.
