Vegan Shepherd's Pie
A hearty and comforting vegan shepherd's pie with lentils, vegetables, and creamy mashed potatoes.
20 mins
Prep Time
40 mins
Cook Time
4
Servings
Ingredients
- 2 cups cooked green or brown lentils
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, chopped
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tsp thyme
- 1 tsp rosemary
- 1 cup vegetable broth
- 4 large potatoes, peeled and cubed
- 1/4 cup plant-based milk
- 2 tbsp vegan butter
- Salt and pepper to taste
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C).
Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash with plant-based milk, vegan butter, salt, and pepper. Set aside.
In a large skillet, sauté the onion, carrots, and celery over medium heat until softened, about 5-7 minutes. Add garlic and mushrooms, cooking for another 3 minutes.
Stir in the cooked lentils, tomato paste, soy sauce, thyme, rosemary, and vegetable broth. Simmer for 10 minutes until the mixture thickens. Add frozen peas and adjust seasoning.
Transfer the lentil mixture to a baking dish. Spread the mashed potatoes evenly over the top. Use a fork to create ridges for browning.
Bake for 20-25 minutes until the top is golden and slightly crispy. Let it cool for 5 minutes before serving.
Chef's Tips
- Lentil Tip: For extra flavor, cook the lentils in vegetable broth instead of water.
- Texture: For a meatier texture, add chopped walnuts or mushrooms to the lentil mixture.
- Make Ahead: Assemble the pie a day ahead and bake when ready to serve.
- Freezing: This dish freezes well. Cover tightly and freeze for up to 3 months.
- Variations: Swap lentils for chickpeas or black beans for a different twist.
