Click to rate this post!
[Total: 1 Average: 5]
Vegan Shepherd's Pie Recipe
This Vegan Shepherd's Pie is a hearty and comforting dish made with savory lentils, fresh vegetables, and creamy mashed potatoes. A plant-based twist on the classic British dish, this recipe is nutrient-packed, rich in protein, and completely dairy-free. Perfect for weeknight dinners, meal prepping, or cozy family gatherings!
Equipment
- Large Pot
- Skillet or saucepan
- Potato masher
- Baking dish (9x9 or similar)
- Spatula or wooden spoon
- Measuring cups & spoons
Ingredients
For the Mashed Potato Topping:
- 4 large potatoes Yukon Gold or Russet, peeled and diced
- ½ cup unsweetened plant-based milk almond, soy, or oat
- 2 tablespoons vegan butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder optional
For the Lentil Filling:
- 2 tablespoons olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 large carrot diced
- 1 cup mushrooms finely chopped
- ½ cup frozen peas
- 1 15-ounce can lentils, drained and rinsed (or 1 1/2 cups cooked lentils)
- 1 14-ounce can diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 1 tablespoon soy sauce or tamari
- 1 teaspoon cornstarch optional, for thickening
Instructions
Prepare the Mashed Potato Topping
- Boil a large pot of salted water and add diced potatoes.
- Cook for 15-20 minutes, or until fork-tender.
- Drain and return potatoes to the pot.
- Add plant-based milk, vegan butter, salt, black pepper, and garlic powder.
- Mash until smooth and creamy. Set aside.
Make the Lentil Filling
- Heat olive oil in a skillet over medium heat.
- Add onion, garlic, and carrots, and sauté for 5 minutes until softened.
- Stir in mushrooms and peas, and cook for another 3 minutes.
- Add lentils, diced tomatoes, vegetable broth, tomato paste, thyme, rosemary, smoked paprika, salt, black pepper, and soy sauce.
- Simmer uncovered for 10 minutes, stirring occasionally.
- If the mixture is too watery, dissolve 1 teaspoon cornstarch in a tablespoon of water and stir in to thicken.
Assemble and Bake
- Preheat oven to 400°F (200°C).
- Pour the lentil filling into a greased baking dish.
- Spread the mashed potatoes evenly over the top, using a spoon or spatula.
- Use a fork to create texture on the potato layer (optional, but helps with browning).
- Bake for 20 minutes, or until the top is golden brown.
- Let cool for 5 minutes before serving.
Notes
Tips & Tricks
- Creamier Potatoes: For extra creaminess, add a splash of coconut cream or more vegan butter.
- Make It Gluten-Free: Use tamari instead of soy sauce.
- Add Extra Protein: Replace lentils with chickpeas or crumbled tofu.
- Storage Tips: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheating: Warm in the oven at 350°F for 15 minutes, or microwave individual servings for 2-3 minutes.
Nutritional Comparison (Per Serving)
| Nutrient | Vegan Shepherd's Pie | Traditional Shepherd's Pie |
|---|---|---|
| Calories | ~320 | ~450 |
| Protein | ~12g | ~25g |
| Fiber | ~9g | ~3g |
| Healthy Fats | ~8g | ~15g |
| Carbohydrates | ~50g | ~40g |