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Vegan Lentil Shepherd’s Pie

Vegan Lentil Shepherd’s Pie

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Vegan Lentil Shepherd’s Pie is a cozy, hearty dish perfect for any occasion. With its protein-packed lentils and creamy mashed potatoes, this plant-based comfort food is loved by both vegans and non-vegans alike. Packed with nutritious ingredients, this shepherd’s pie is an excellent way to sneak in veggies while enjoying a flavorful meal. It’s quick to prepare, family-friendly, and can be made ahead of time for those busy evenings when you need a delicious homemade dinner ready to go. The comforting blend of herbs and creamy topping makes every bite feel like a warm hug.

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 for gluten-free)
  • 1 ½ 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)
  • ¼ cup plant-based butter
  • ½ cup unsweetened plant-based milk (almond, oat, or soy)
  • Salt and pepper to taste
  • 1 pinch of nutmeg (optional)

Instructions

  1. Heat olive oil in a skillet over medium heat. Sauté diced onions until translucent, then add carrots and celery until softened.
  2. Stir in minced garlic, followed by rinsed lentils, tomato paste, soy sauce, vegetable broth, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil; then simmer until lentils are tender (25-30 minutes).
  3. Meanwhile, boil chopped potatoes until fork-tender. Drain and mash with plant-based butter, milk, salt, pepper, and optional nutmeg.
  4. Preheat oven to 400°F (200°C). Spread the lentil mixture in an oven-safe dish and top with mashed potatoes. Create peaks with a fork.
  5. Bake for 20-25 minutes or until golden brown on top.

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