Description

This Vegan Lentil Shepherd’s Pie is a hearty, plant-based twist on the classic comfort food. Made with protein-rich lentils and a medley of sautéed vegetables, it’s topped with creamy mashed potatoes made with vegan butter and plant-based milk. Baked until golden and crispy, this wholesome dish is perfect for a cozy family dinner or meal prep.

Ingredients

Lentil Filling

1 cup dried green or brown lentils, rinsed
3 cups vegetable broth or water
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 cup mushrooms, chopped
1 tablespoon tomato paste
1 tablespoon soy sauce or tamari (for gluten-free)
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 cup frozen peas
Salt and pepper, to taste

Mashed Potato Topping

4-5 medium potatoes, peeled and quartered
1/4 cup plant-based milk (such as almond or oat)
2 tablespoons vegan butter or olive oil
Salt and pepper, to taste

Garnish

1 tablespoon fresh parsley, chopped

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Instructions

Cook the lentils: In a medium saucepan, combine the rinsed lentils and vegetable broth or water. Bring to a boil, then reduce the heat and simmer gently for 20-25 minutes until the lentils are tender but still hold their shape. Drain any excess liquid and set the lentils aside.
Prepare the filling: Heat olive oil in a large skillet over medium heat. Add chopped onion, minced garlic, diced carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened. Add the chopped mushrooms and cook for an additional 4-5 minutes until they start to brown slightly. Stir in the tomato paste, soy sauce, dried thyme, smoked paprika, and ground cumin, cooking for 2 minutes to allow the flavors to meld. Add the cooked lentils and frozen peas, stirring to combine well. Season with salt and pepper to taste, then remove from heat.
Make the mashed potatoes: Place the peeled and quartered potatoes in a pot of salted water. Bring to a boil and cook for 15-20 minutes until the potatoes are very tender. Drain the potatoes and return them to the pot. Add plant-based milk and vegan butter or olive oil. Mash until smooth and creamy, then season with salt and pepper to taste.
Assemble the Shepherd’s Pie: Preheat your oven to 400°F (200°C). Spread the lentil and vegetable filling evenly in a large baking dish. Spoon the mashed potatoes on top, smoothing them out and creating decorative ridges with a fork if desired.
Bake: Place the assembled pie in the oven and bake for 20-25 minutes until the mashed potato topping is lightly golden and slightly crispy on the edges.
Garnish and serve: Remove the shepherd’s pie from the oven and let it cool for a few minutes. Sprinkle with chopped fresh parsley before serving hot.

Notes

For a gluten-free version, use tamari instead of soy sauce.
If you prefer, you can add other vegetables such as corn or bell peppers to the filling.
To get extra crispy mashed potato topping, you can broil the pie for 2-3 minutes at the end of baking—watch carefully to prevent burning.
Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
Make sure lentils are drained well after cooking to avoid excess liquid in the filling.