If you’re looking for comfort food that is both hearty and nutritious, you’ve come to the right place! This Vegan Lentil Shepherd’s Pie is a perfect dish that will warm your soul and fill your belly.

It features a rich and savory filling made with lentils, veggies, and savory spices, all topped with a creamy potato layer that’s simply irresistible.

Best of all, it’s completely plant-based, making it suitable for everyone, whether you’re vegan, vegetarian, or just looking to cut back on meat.

Let’s dive into how to whip up this delightful dish!

Why This Recipe Is a Must-Try

This Vegan Lentil Shepherd’s Pie is perfect for cozy family dinners, meal prep for the week, or even impressing guests at a dinner party.

It’s packed with protein from the lentils and loaded with vegetables, making it nutritious as well as satisfying.

Its rich flavors come together beautifully, and the creamy potato topping adds that special touch that brings everything together.

Plus, it’s simple to make and uses everyday ingredients that you probably already have in your kitchen!

Ingredients

1 cup (210 g) brown lentils or green lentils, dried
2½ cups (600 ml) vegetable stock
½ teaspoon kosher salt
1 tablespoon olive oil
1 medium onion, diced
2 cloves of garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup mushrooms, chopped
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup frozen peas
4 medium potatoes, peeled and chopped
¼ cup plant-based milk (such as almond or soy milk)
Salt and pepper to taste

How To Make Vegan Lentil Shepherd’s Pie

Step 1: Cook the Lentils

Begin by rinsing the lentils under cold water.

In a medium-sized pot, combine the lentils, vegetable stock, and kosher salt.

Bring it to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are tender but still hold their shape.

Once done, drain any excess liquid and set them aside.

Step 2: Prepare the Vegetable Filling

In a large skillet, heat the olive oil over medium heat.

Add the diced onions and sauté for about 3-4 minutes until they become translucent.

Then, add the minced garlic, diced carrots, and celery.

Cook for another 5-7 minutes until the vegetables are slightly softened.

Next, add the chopped mushrooms to the skillet and continue to cook for another 5 minutes, until the mushrooms have released their moisture and have browned slightly.

Stir in the tomato paste, dried thyme, and dried rosemary, mixing well.

Step 3: Combine Everything Together

Add the cooked lentils to the vegetable mixture, along with the frozen peas.

Mix everything together and allow it to cook for an additional 2-3 minutes.

Taste and adjust seasoning with salt and pepper as needed.

Once done, remove from heat and set aside.

Step 4: Make the Mashed Potato Topping

While the vegetable filling is working, boil the chopped potatoes in a pot of salted water until fork-tender, about 15-20 minutes.

Drain the potatoes and return them to the pot.

Add the plant-based milk and a pinch of salt and pepper.

Mash the potatoes until smooth and creamy.

Step 5: Assemble the Shepherd’s Pie

Preheat your oven to 375°F (190°C).

In a baking dish, begin by spreading the lentil and vegetable filling evenly across the bottom.

Top it with the mashed potatoes, spreading it out to completely cover the filling.

You can use a fork to create some texture on the surface, which will brown nicely in the oven.

Step 6: Bake and Serve

Place the dish in the preheated oven and bake for about 25-30 minutes, or until the top is slightly golden and crispy.

Remove from the oven and let it cool for a few minutes before serving.

Enjoy your Vegan Lentil Shepherd’s Pie warm, and savor the deliciousness!

Expert Tips

Soak your lentils for a few hours before cooking them to reduce cooking time and enhance their digestibility.
You can use any mix of vegetables you like; zucchini, bell peppers, or even kale would be great additions.
For a creamier mashed potato topping, add a tablespoon of vegan butter to the potatoes while mashing.
If you want to add some heat, consider sprinkling in some red pepper flakes or using a spicier variety of mushroom.

Variations and Customizations

Switch up the lentils: Red lentils could be an option for a quicker cooking time!
For a gluten-free version, ensure your vegetable stock is gluten-free.
Top the shepherd’s pie with vegan cheese before baking for a cheesy twist!
Add a splash of soy sauce or a Stir of Worcestershire sauce for a deeper flavor profile.

How to Store Leftovers

If you find yourself with leftovers (which is likely, since this dish serves quite a bit), cool the shepherd’s pie to room temperature.

Cover it tightly with plastic wrap or transfer it to an airtight container.

Store in the refrigerator for up to 3-4 days or in the freezer for up to 2 months.

To reheat, bake in the oven until heated through or microwave individual portions.

FAQ

Can I make this Shepherd’s Pie ahead of time?

Absolutely! You can prepare the filling and mashed potatoes a day in advance.

Just assemble and bake when you’re ready to eat.

Can I freeze Vegan Lentil Shepherd’s Pie?

Yes, this dish freezes beautifully.

Make sure to store it in an airtight container.

When ready to eat, thaw overnight in the fridge and then reheat in the oven.

What can I serve with Shepherd’s Pie?

Shepherd’s pie is a complete meal on its own, but you could serve it alongside a simple green salad or steamed vegetables for added freshness.

Can I use canned lentils instead of dried lentils?

Yes! If you’re short on time, canned lentils can be used.

Just be sure to rinse and drain them first.

Reduce the cooking time since they are already cooked.

Conclusion

There you have it! A simple and satisfying Vegan Lentil Shepherd’s Pie that’s sure to please everyone at your table.

Packed with wonderful flavors and textures, this recipe is not only easy to make but also comforting and full of nutrition.

Try making it for your next meal, and you might just find it becoming a staple in your kitchen.

Enjoy the cozy vibes, and happy cooking!