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Hearty Vegan Shepherd’s Pie

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A cozy, filling vegan shepherd’s pie made with lentils, vegetables, and a creamy mashed potato topping. Perfect for a wholesome, plant-based comfort meal.

Ingredients

Scale
  • 1 cup (200g) brown or green lentils, dried
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 cups (480ml) vegetable broth (low sodium preferred)
  • 1 cup (150g) frozen peas
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • 1 teaspoon fresh rosemary, finely chopped or ½ teaspoon dried
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 4 large russet or Yukon gold potatoes (about 2 pounds / 900g)
  • ½ cup (120ml) plant-based milk (unsweetened almond or oat milk recommended)
  • 3 tablespoons vegan butter or olive oil
  • 2 tablespoons nutritional yeast
  • Salt and pepper to taste

Instructions

  1. Rinse 1 cup (200g) of brown lentils under cold water. Add them to a pot with 3 cups (720ml) of water and bring to a boil. Reduce heat and simmer for about 20-25 minutes until tender but not mushy. Drain and set aside.
  2. Peel and chop 4 large potatoes (about 2 pounds / 900g) into chunks. Place in a saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes until potatoes are fork-tender. Drain and return to the pot. Mash with ½ cup (120ml) plant-based milk, 3 tablespoons vegan butter or olive oil, 2 tablespoons nutritional yeast, salt, and pepper to taste. Set aside, keeping warm.
  3. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for about 7-8 minutes until softened. Stir in 3 minced garlic cloves and cook for another 1-2 minutes until fragrant.
  4. Stir in 2 tablespoons tomato paste and cook for 2 minutes, letting it caramelize slightly. Add the cooked lentils, 2 cups (480ml) vegetable broth, 1 cup (150g) frozen peas, 1 teaspoon fresh thyme, and 1 teaspoon rosemary. Simmer gently for 10-15 minutes until the mixture thickens to a stew-like consistency. Season with salt and pepper to taste. Add more broth if too thick.
  5. Preheat oven to 400°F (200°C). Spoon the lentil-vegetable filling into a baking dish, spreading evenly. Carefully spread the mashed potatoes on top, smoothing with a spatula. Rough up the mashed potatoes with a fork to create ridges for crisping.
  6. Bake for 20-25 minutes until the top is golden and starting to crisp. For extra browning, broil for 2-3 minutes at the end, watching closely.
  7. Let the pie rest for 5 minutes after baking before serving.

Notes

Keep extra vegetable broth on hand to adjust filling consistency. Avoid overworking mashed potatoes to prevent gluey texture. Toast herbs briefly in olive oil for extra aroma. Baking uncovered helps develop a crispy top. Filling can be prepared a day ahead and refrigerated.

Nutrition

Keywords: vegan shepherd's pie, plant-based comfort food, lentil shepherd's pie, vegan dinner, easy vegan recipe, mashed potato topping, gluten-free vegan

Find it online: https://cooltastes.com/hearty-vegan-shepherds-pie-recipe-easy-homemade-comfort-food/