Lentil Shepherds Pie Vegan

This Vegan Lentil Shepherd’s Pie features a rich lentil filling, fluffy mashed potato topping, and hearty vegetables. It’s the perfect plant-based main dish!

Prep Time 25

Cook Time 45

Total Time 1 15

Ingredients

Mashed Potatoes

▢ 3 lbs yukon gold potatoes
▢ 2-3 tbsp plain unsweetened plant milk
▢ 2-3 tbsp vegan butter

Lentil Filling

▢ 1 cup dry brown lentils or use 2 ½ cups cooked or canned lentils
▢ 2 large carrots, diced
▢ 5 large button mushrooms, finely diced
▢ 1 large yellow onion, finely diced
▢ 3 cloves minced garlic
▢ 1 cup crushed tomatoes

Sauces and Seasonings for Filling

▢ 2 tbsp dark soy sauce
▢ 1 tbsp dijon mustard
▢ 1 cup veg broth sub beefless or mushroom broth
▢ 1 sprig of both fresh rosemary & thyme or sub 1 tsp of dry
▢ 2 tbsp cornstarch mixed with 2 tbsp cold water
▢ salt & pepper to taste

Instructions

Cook Lentils

Start by rinsing the dry lentils and removing any debris. Add the lentils to a pot of boiling water, and reduce to a rapid simmer for 17-20 mins or until cooked through.
Pre-heat the oven to 400°.

Mashed Potatoes

Meanwhile, peel the potatoes and cut them into cubes. Add them to a large pot and cover with cold water and a dash of salt.
Bring to a boil then reduce to a simmer and cook the potatoes until fork tender. Around 12-15 mins.
Drain the water from the mashed potatoes, and add in plant milk, vegan butter, salt and pepper to taste. Start with a little plant milk and add more if needed. Mash the potatoes until they are your preferred consistency.

Lentil Filling

While the potatoes are cooking, In a pan on medium heat, add olive oil, onions, carrots and mushrooms and cook for about 4 minutes.
Add in the rosemary and thyme and cook for another minute.
Now add in the lentils, crushed tomatoes, soy sauce, dijon, and veg broth. Bring to a rapid simmer.
Add in the cornstarch slurry, and keep simmering until the sauce has thickened to a gravy like consistency. Season with salt and pepper to taste.

Assembly & Baking

Cover a large baking dish with parchment paper. I used a cast iron skillet. A 9x13 inch baking dish would work as well.
Add the lentil filling as the base and spread it evenly.
Top with the mashed potatoes and fluff them up with a fork. Drizzle with a little olive oil if desired.
Bake at 400 for 30 mins. Broil the top on high for 1-2 mins if desired. Serve and enjoy!

Notes

Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Per Serving (Divided by 8)

Nutrition

Tried this recipe?Let us know how it was!