Description
This Vegan Lentil Shepherd’s Pie is a hearty and comforting plant-based dish featuring tender lentils simmered with aromatic vegetables and herbs, all topped with creamy mashed potatoes made with plant-based butter and milk. Perfect for a satisfying main course, this recipe combines savory flavors and wholesome ingredients for a delicious vegan twist on a classic British favorite.
Ingredients
Scale
For the Lentil Filling
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup brown or green lentils, rinsed
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 1 cup frozen peas
For the Mashed Potato Topping
- 4 cups mashed potatoes (made with plant-based butter and milk)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the assembled pie.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery, and sauté for 6–8 minutes until the vegetables are softened and fragrant.
- Add Lentils and Seasonings: Stir in the rinsed lentils, tomato paste, dried thyme, dried rosemary, smoked paprika, salt, and black pepper. Cook for 1–2 minutes to allow the flavors to meld together.
- Simmer the Lentil Mixture: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer, uncovered, for 25–30 minutes, or until the lentils are tender and the mixture has thickened to a stew-like consistency.
- Add Frozen Peas: Stir in the frozen peas and continue to simmer for an additional 2–3 minutes until the peas are heated through.
- Assemble the Shepherd’s Pie: Transfer the lentil and vegetable mixture into a baking dish, spreading it evenly. Then, spoon the mashed potatoes over the top and use a spatula to smooth the surface evenly.
- Bake the Pie: Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the mashed potato topping is slightly golden and heated through.
- Optional Broiling: For a crispier top, broil the pie for 2–3 minutes at the end of baking, watching carefully to prevent burning.
- Cool and Serve: Let the pie cool for 5 minutes before serving to allow the flavors to settle and make it easier to slice.
Notes
- You can prepare the mashed potatoes ahead of time or use store-bought vegan mashed potatoes for convenience.
- For an extra crispy topping, broil the shepherd’s pie for 2–3 minutes after baking.
- This dish is excellent for meal prep and freezes well for later enjoyment.
