Vegan Lentil Shepherd’s Pie is a hearty, comforting dish that’s perfect for cozy nights. The savory lentil filling, loaded with vegetables, is topped with creamy mashed potatoes and baked until golden. It’s a plant-based twist on a classic, filled with protein-rich lentils and fiber-packed vegetables. It’s perfect for meal prepping, feeding a crowd, or enjoying leftovers the next day!

Ingredients:

For the lentil filling:

  • 1 cup green or brown lentils, rinsed
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 1 cup frozen peas
  • 1 cup vegetable broth (or water)
  • 1/4 cup tomato paste
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste

For the mashed potatoes:

  • 4 large potatoes, peeled and cubed
  • 1/4 cup plant-based butter (or olive oil)
  • 1/4 cup unsweetened almond milk (or any plant-based milk)
  • Salt and pepper to taste

Instructions:

  1. Cook the lentils:
    In a medium pot, add the lentils and enough water to cover them by about 2 inches. Bring to a boil, then lower to a simmer and cook for about 20-25 minutes, until tender. Drain any excess water and set aside.
  2. Make the mashed potatoes:
    While the lentils are cooking, place the peeled and cubed potatoes in a large pot. Cover with water and bring to a boil. Cook for about 15 minutes, or until the potatoes are tender when pierced with a fork. Drain and return them to the pot. Mash with plant-based butter and almond milk until smooth. Season with salt and pepper to taste. Set aside.
  3. Prepare the lentil filling:
    Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened (about 3 minutes). Add the carrots and celery and cook for another 5-6 minutes. Stir in the cooked lentils, vegetable broth, tomato paste, soy sauce, thyme, rosemary, salt, and pepper. Let the mixture simmer for about 10-15 minutes until it thickens, and the vegetables are tender. Add frozen peas in the last few minutes of cooking.
  4. Assemble the shepherd’s pie:
    Preheat your oven to 375°F (190°C). Spread the lentil filling evenly in a 9×13-inch baking dish. Spoon the mashed potatoes over the top of the lentil mixture and spread them out evenly. Use a fork to create a decorative pattern on top.
  5. Bake:
    Place the dish in the oven and bake for 20-25 minutes, or until the top is golden brown. You can also broil the top for 2-3 minutes at the end for a crispier finish.
  6. Serve:
    Let the shepherd’s pie cool for a few minutes before serving. Enjoy your hearty, comforting vegan meal!

Nutrition (per serving, approximate):

  • Calories: 350-400 kcal
  • Carbohydrates: 60-70g
  • Protein: 15-18g
  • Fat: 10-15g
  • Fiber: 10-12g
  • Sodium: 600-800mg (depending on broth and soy sauce used)

Note: Nutritional values can vary based on the type of plant-based butter and milk used. For a lighter version, you can reduce the amount of butter and use less salt.

Why You’ll Love It:

  • Comforting & Hearty: A perfect dish for chilly evenings.
  • Protein-packed: Lentils are an excellent source of plant-based protein.
  • Flavorful: The rich, savory lentil filling with aromatic herbs and a creamy mashed potato topping.
  • Family-friendly: A great meal for both vegans and non-vegans alike!