Description
A hearty and comforting vegan shepherd’s pie, perfect for a satisfying meal. This version uses lentils and vegetables topped with creamy mashed potatoes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup green or brown lentils, rinsed
- 4 cups vegetable broth
- 1 (14.5 ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 3 pounds russet potatoes, peeled and quartered
- 1/2 cup plant-based milk
- 1/4 cup vegan butter
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the rinsed lentils, vegetable broth, crushed tomatoes, tomato paste, thyme, and rosemary to the pot. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until lentils are tender. Season with salt and pepper.
- While the lentil mixture simmers, boil the quartered potatoes in a large pot of salted water until very tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add the plant-based milk and vegan butter. Mash until smooth and creamy. Season with salt and pepper to taste.
- Preheat your oven to 375°F (190°C).
- Pour the lentil and vegetable mixture into a 9×13 inch baking dish.
- Spoon the mashed potatoes evenly over the lentil mixture, spreading to cover completely. You can create decorative peaks with a fork if desired.
- Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
- Let stand for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- For a richer flavor, you can add a splash of vegan red wine to the lentil mixture.
- Feel free to add other vegetables to the lentil filling, such as peas, corn, or mushrooms.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- This dish freezes well. Assemble the pie, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1/8th of pie
- Calories: 450
- Sugar: 7g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
Keywords: vegan, shepherd's pie, lentil, mashed potato, comfort food, plant-based, dinner, hearty, vegetable