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Vegan Lentil Shepherd’s Pie

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 450
A hearty and comforting plant-based shepherd’s pie made with lentils and vegetables, topped with creamy mashed potatoes.

Ingredients

Dried Legumes

  • 1 cup dried green or brown lentils (or 2 cups canned, drained, and rinsed)
  • 1 large onion (diced)
  • 2 carrots carrots (diced)
  • 2 stalks celery (diced)
  • 3 cloves garlic (minced)
  • 1 cup frozen peas
  • 2 tbsp tomato paste
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1.5 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf bay leaf
  • to taste Salt and pepper
  • 2 tbsp olive oil (for sautéing)
  • 4 large Russet potatoes (peeled and chopped)
  • ¼ cup plant-based butter
  • ½ cup unsweetened plant-based milk (almond, oat, or soy)
  • to taste Salt and pepper
  • 1 pinch optional nutmeg

Instructions 

  • Cook lentils in vegetable broth until tender, about 20 minutes.
  • Meanwhile, sauté diced onion, carrots, celery, and garlic in olive oil until softened.
  • Add cooked lentils, tomato paste, soy sauce, thyme, rosemary, bay leaf, salt, and pepper to the vegetables. Simmer for 10 minutes.
  • Boil potatoes until tender, then mash with plant-based butter, milk, salt, pepper, and nutmeg.
  • Spread lentil mixture in a baking dish, top with mashed potatoes, and bake at 375°F (190°C) for 20 minutes until golden.

Notes

This dish is perfect for a cozy, nutritious vegan dinner that everyone will enjoy.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Vegan
Keyword: Lentils