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Vegan Lentil Shepherd’s Pie

A hearty and nutritious Vegan Lentil Shepherd’s Pie featuring a rich filling of lentils and vegetables topped with creamy mashed potatoes.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • Medium-sized Pot
  • Large Skillet
  • Baking Dish
  • Potato Masher

Ingredients
  

Lentils

  • 1 cup brown lentils or green lentils, dried

Vegetable Stock

  • 2.5 cups vegetable stock

Seasoning

  • 0.5 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 cup mushrooms, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup frozen peas

Potatoes

  • 4 medium potatoes, peeled and chopped
  • 0.25 cup plant-based milk (such as almond or soy milk)

Seasoning

  • Salt and pepper to taste

Instructions
 

  • Step 1: Rinse 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. Drain any excess liquid and set aside.
  • Step 2: 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 and cook for another 5 minutes, until they have released their moisture and browned slightly. Stir in the tomato paste, dried thyme, and dried rosemary, mixing well.
  • Step 3: 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. Remove from heat and set aside.
  • Step 4: 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: Preheat your oven to 375°F (190°C). In a baking dish, spread the lentil and vegetable filling evenly across the bottom. Top it with the mashed potatoes, spreading it out to completely cover the filling. Use a fork to create some texture on the surface.
  • Step 6: 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.

Notes

Soak your lentils for a few hours before cooking to reduce cooking time. You can use any mix of vegetables you like. For a creamier topping, add a tablespoon of vegan butter to the potatoes while mashing.
Keyword Comfort Food, Vegan