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Vegan Shepherd’s Pie

A hearty and comforting Vegan Shepherd’s Pie made with lentils and topped with creamy mashed potatoes, perfect for cold days.

  • Total Time: 70 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup brown or green lentils, dried
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 8 oz mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 cup red wine (optional)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 cup frozen peas
  • 1 cup corn kernels (frozen or canned)
  • 1 tablespoon soy sauce or tamari
  • Salt and black pepper to taste
  • 4 lbs russet potatoes, peeled and quartered
  • 1 cup plant-based milk, unsweetened
  • 4 tablespoons vegan butter
  • 2 tablespoons nutritional yeast (optional)
  • Salt and white pepper to taste

Instructions

  1. Rinse 1 cup of lentils under cold water. In a large pot, add the rinsed lentils and pour in 4 cups of vegetable broth. Bring it to a boil. Reduce heat to low and simmer for about 25-30 minutes, or until lentils are tender. Drain and set aside.
  2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 large diced yellow onion and cook until soft, about 5 minutes. Stir in 2 diced carrots, 2 stalks of diced celery, and 8 oz sliced mushrooms. Cook for another 7-10 minutes until vegetables are tender. Add 3 minced garlic cloves and cook for an additional minute until fragrant.
  3. Stir in 2 tablespoons of tomato paste and cook for another 2 minutes. If using, add 1/2 cup of red wine and let it simmer for a few minutes. Add the cooked lentils to the vegetable mixture. Season with 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1 bay leaf, and salt and pepper to taste. Lastly, stir in 1 cup each of frozen peas and corn. Remove from heat.
  4. While the filling is cooking, peel and quarter 4 lbs of russet potatoes. Place them in a large pot and cover with cold water. Bring to a boil and cook for about 20 minutes, or until the potatoes are fork-tender. Drain. Mash the potatoes in the pot and mix in 1 cup of unsweetened plant-based milk, 4 tablespoons of vegan butter, and 2 tablespoons of nutritional yeast (if using). Add salt and white pepper to taste.
  5. Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil and vegetable filling evenly at the bottom. Top with the creamy mashed potatoes, spreading them evenly to cover. Use a fork to create texture on top.
  6. Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and the filling is bubbling. Let the pie sit for a few minutes before serving. Enjoy warm!

Notes

Serve with a simple side salad or crusty bread. Versatile: add different legumes or vegetables based on preference.

  • Author: miguel-santiago
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 57g
  • Fiber: 15g
  • Protein: 18g
  • Cholesterol: 0mg

Keywords: vegan, shepherd's pie, plant-based, lentils, comfort food