Name: Vegan Shepherd's Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Plant-Based
Ingredients: 1 cup dried brown or green lentils; 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; 4 lbs russet potatoes, peeled and quartered; 1 cup unsweetened plant-based milk; Salt and black pepper to taste

Description

Vegan Shepherd’s Pie is a comforting, wholesome dish that brings together the heartiness of lentils and vegetables, all enveloped in a creamy layer of mashed potatoes. This plant-based version captures the essence of traditional shepherd’s pie, making it perfect for cozy family dinners or gatherings with friends. Bursting with flavor from aromatic herbs and spices, this recipe is incredibly easy to prepare and customizable based on available ingredients. Whether you’re a vegan or just looking to incorporate more plant-based meals into your diet, this Vegan Shepherd’s Pie will delight everyone at the table.

Ingredients

Scale

1 cup dried brown or green lentils
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
4 lbs russet potatoes, peeled and quartered
1 cup unsweetened plant-based milk
Salt and black pepper to taste

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Instructions

Rinse lentils under cold water. In a large pot, combine lentils with vegetable broth; bring to a boil then simmer uncovered until tender (about 25-30 minutes).
In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent. Add carrots and celery; cook until slightly softened (around 5 minutes). Stir in mushrooms and cook until moisture is released (5-7 minutes).
Drain any excess liquid from the lentils and mix them into the vegetable mixture in the skillet. Stir in tomato paste, vinegar (if using), thyme, rosemary, bay leaf, salt, and pepper.
Boil potatoes in salted water until fork-tender (15-20 minutes). Drain and mash with plant-based milk and vegan butter until smooth.
Preheat oven to 400°F (200°C). Spread filling in an oven-safe baking dish; layer mashed potatoes on top. Bake uncovered for about 30 minutes until golden brown.

Nutrition

Serving Size: 1 slice (180g)
Calories: 345
Sugar: 6g
Sodium: 380mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 12g
Protein: 14g
Cholesterol: 0mg