🥔 Vegan Lentil Shepherd’s Pie
This cozy Vegan Lentil Shepherd’s Pie is hearty, satisfying, and packed with flavor. The savory lentil and veggie filling is topped with creamy mashed potatoes, baked to golden perfection. It’s a wholesome plant-based version of a classic comfort dish — ideal for family dinners or meal prep!
🌿 Ingredients
For the lentil filling:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 cup cooked green or brown lentils (or canned, drained)
- 2 tbsp tomato paste
- 1 cup vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tsp thyme
- ½ tsp rosemary
- ½ tsp smoked paprika
- Salt and black pepper to taste
For the mashed potato topping:
- 4 large potatoes, peeled and chopped
- 2 tbsp vegan butter or olive oil
- ½ cup unsweetened plant milk
- Salt and pepper, to taste
👩🍳 Instructions
- Prepare the potatoes:
Boil potatoes in salted water for 15–20 minutes, until soft. Drain and mash with vegan butter, plant milk, salt, and pepper. Set aside. - Cook the filling:
In a large skillet, heat olive oil over medium heat. Add onion, garlic, and carrots. Sauté until softened (about 5–7 minutes). - Add lentils & seasoning:
Stir in lentils, tomato paste, vegetable broth, soy sauce, thyme, rosemary, and smoked paprika. Simmer for 10 minutes until thickened. Stir in peas at the end. - Assemble:
Spread the lentil mixture evenly in a baking dish. Spoon mashed potatoes on top and smooth out with a fork (create ridges for a golden crust). - Bake:
Bake at 400°F (200°C) for 20–25 minutes, or until the top is golden and slightly crisp. - Serve:
Garnish with fresh parsley and enjoy warm!
🍽️ Tips
- For extra richness, add a splash of red wine while cooking the filling.
- You can also mix sweet potatoes with regular potatoes for a hint of sweetness.
- Make it gluten-free by using tamari instead of soy sauce.
🧊 Storage
- Refrigerate: Up to 4 days.
- Freeze: Store in airtight containers for up to 2 months. Reheat in the oven until hot and bubbly.
