Vegan Lentil Shepherd’s Pie
This Vegan Lentil Shepherd's Pie is the perfect plant-based twist on a classic comfort dish.Packed with protein-rich lentils, hearty vegetables, and topped with creamy mashed potatoes, it’s a satisfying meal for any occasion.
Ingredients
For the Lentil Filling:
- 1 cup dried green or brown lentils or 2 cups canned, drained, and rinsed
- 1 large onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 2 tbsp soy sauce or tamari for gluten-free
- 1 ½ cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil for sautéing
For the Mashed Potato Topping:
- 4 large Russet potatoes peeled and chopped
- ¼ cup plant-based butter
- ½ cup unsweetened plant-based milk almond, oat, or soy
- Salt and pepper to taste
- 1 pinch of nutmeg optional
Instructions
Prepare the Lentils (Skip if using canned lentils):
- Rinse the dried lentils under cold water.
- In a pot, add the lentils and 3 cups of water. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes until tender. Drain and set aside.
Make the Lentil Filling:
- In a large pan, heat olive oil over medium heat.
- Add the diced onions, carrots, and celery. Sauté for 5-7 minutes, until softened.
- Add the garlic and cook for another minute until fragrant.
- Stir in the cooked lentils (or canned), tomato paste, soy sauce, thyme, rosemary, bay leaf, and vegetable broth.
- Let the mixture simmer for 15 minutes, until it thickens. Add salt and pepper to taste.
- Remove the bay leaf and stir in the frozen peas.
Prepare the Mashed Potatoes:
- While the lentil filling is simmering, boil the chopped potatoes in salted water for 15-20 minutes until fork-tender.
- Drain the potatoes and return them to the pot. Add plant-based butter and milk, then mash until smooth. Season with salt, pepper, and a pinch of nutmeg if desired.
Assemble the Shepherd's Pie:
- Preheat your oven to 400°F (200°C).
- Spread the lentil filling evenly in the bottom of a large baking dish.
- Spoon the mashed potatoes on top, using a spatula to smooth them out. You can create decorative ridges with a fork if you like.
- Optionally, brush the top with a bit of olive oil or vegan butter for extra browning.
Bake:
- Place the assembled pie in the oven and bake for 20-25 minutes, until the top is golden and slightly crispy.
Serve:
- Let the Vegan Lentil Shepherd’s Pie cool for 5 minutes before serving. Enjoy this dish with a side salad or roasted vegetables for a complete meal!