Print

Vegan Shepherd’s Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the comforting flavors of Vegan Shepherd’s Pie, a wholesome dish that redefines classic comfort food. This plant-based version is not only hearty but also packed with nutritious lentils, vibrant vegetables, and topped with creamy mashed potatoes. It’s perfect for family gatherings, weeknight dinners, or meal prep, ensuring you’ll have a satisfying dish ready to enjoy at any time. With its rich umami notes from mushrooms and a medley of spices, this Vegan Shepherd’s Pie is sure to delight your taste buds while keeping health in mind.

Ingredients

Scale
  • 1 cup Brown or Green Lentils, dried
  • 4 cups Vegetable Broth
  • 2 tablespoons Olive Oil
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, diced
  • 2 stalks Celery, diced
  • 8 oz Mushrooms, sliced
  • 3 cloves Garlic, minced
  • 2 tablespoons Tomato Paste
  • 1/2 cup Red Apple Vinegar, optional
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary
  • 1 Bay Leaf
  • 1 cup Frozen Peas
  • 1 cup Corn Kernels, frozen or canned
  • 1 tablespoon Soy Sauce or Tamari
  • Salt and Black Pepper to taste
  • 4 lbs Russet Potatoes, peeled and quartered
  • 1 cup Plant-Based Milk, unsweetened
  • 4 tablespoons Vegan Butter
  • 2 tablespoons Nutritional Yeast, optional
  • Salt and White Pepper to taste

Instructions

  1. In a large pot over medium heat, add olive oil. Once heated, add diced onion, carrots, celery, garlic, and mushrooms. Sauté until they soften—about 5–7 minutes.
  2. Stir in dried lentils along with vegetable broth. Add tomato paste, thyme, rosemary, bay leaf, soy sauce or tamari if desired. Bring to a boil then reduce heat to low while simmering until lentils are tender—approximately 25–30 minutes.
  3. Once lentils are cooked through but firm to bite—add frozen peas and corn kernels into the pot. Stir well until combined. Season with salt and black pepper to taste.
  4. While your filling simmers away; boil peeled russet potatoes in salted water until fork-tender—about 15–20 minutes.
  5. Drain water from potatoes then return them to hot pot off heat source. Add plant-based milk along with vegan butter while mashing until creamy smooth! Season with salt & white pepper as per preference.
  6. Preheat oven at 400°F(200°C). Spread cooked lentil mixture evenly across baking dish then layer creamy mashed potatoes on top spreading evenly across surface!
  7. Bake uncovered in preheated oven about 20-25 minutes until potato tops are golden brown!

Nutrition

Find it online: https://weekendsrecipe.com/vegan-shepherds-pie/