Vegan Lentil Shepherd’s Pie
A comforting and nutritious twist on the classic shepherd’s pie using lentils and vegetables.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Irish
- Diet: Vegan
Ingredients
Scale
- 1 cup dried green or brown lentils (or 2 cups canned, drained, and rinsed)
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 2 tbsp soy sauce or tamari
- 1 1/2 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil for sautéing
- 4 large Russet potatoes, peeled and chopped
- 1/4 cup plant-based butter
- 1/2 cup unsweetened plant-based milk (almond, oat, or soy)
- 1 pinch of nutmeg (optional)
Instructions
- Prepare the lentils: Rinse dried lentils under cold water. In a pot, add lentils and 3 cups of water. Bring to a boil, reduce to a simmer, and cook for 20-25 minutes until tender. Drain and set aside.
- Make the lentil filling: In a large pan, heat 2 tbsp olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for 5-7 minutes until softened. Add garlic and cook for another minute until fragrant. Stir in cooked lentils, tomato paste, soy sauce, thyme, rosemary, and vegetable broth. Simmer for 15 minutes until thickened. Add salt and pepper to taste. Remove bay leaf and stir in frozen peas.
- Prepare the mashed potatoes: Boil chopped potatoes in salted water for 15-20 minutes until fork-tender. Drain and return to the pot. Add plant-based butter and milk, then mash until smooth. Season with salt, pepper, and nutmeg if desired.
- Assemble the shepherd’s pie: Preheat oven to 400°F (200°C). Spread lentil filling in the bottom of a baking dish. Spoon mashed potatoes on top, smoothing out with a spatula. Optionally, brush the top with olive oil or vegan butter.
- Bake: Place in oven and bake for 20-25 minutes until top is golden and slightly crispy.
- Serve: Cool for 5 minutes before serving. Enjoy with a side salad or roasted vegetables.
Notes
Make ahead and store in the fridge for up to 4 days or freeze for 3 months before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
