This Vegan Shepherd’s Pie is a hearty and comforting dish that’s perfect for family dinners. Made with a savory lentil and vegetable filling, topped with creamy mashed potatoes, it’s a deliciously satisfying, plant-based take on the classic.
Ingredients You'll Need
1 cup dried green or brown lentils, cooked (or 2 cans cooked lentils)
2 medium potatoes, peeled and diced
1 cup carrots, diced
1 cup peas (fresh or frozen)
1 onion, chopped
2 cloves garlic, minced
2 tbsp tomato paste
1 cup vegetable broth
2 tbsp olive oil (for sautéing)
1 tsp dried thyme
1/2 tsp rosemary
Salt and pepper, to taste
1/4 cup non-dairy milk (for mashed potatoes)
2 tbsp vegan butter (for mashed potatoes)
Prepare the Potatoes
Boil the diced potatoes in salted water for about 10-15 minutes, until tender.
Drain, then mash with non-dairy milk and vegan butter.
Season with salt and pepper.
Make the Filling
While the potatoes cook, heat olive oil in a large skillet.
Add the onion and garlic, and cook for 3-4 minutes until softened.
Add:
carrots
peas
cooked lentils
tomato paste
vegetable broth
thyme
rosemary.
Simmer for 10 minutes, until the mixture thickens. Season with salt and pepper to taste.
Assemble the Pie
Preheat the oven to 400°F (200°C).
Transfer the lentil mixture to a baking dish, then spread the mashed potatoes evenly on top.
Bake
Bake in the preheated oven for 20-25 minutes, until the top is golden and slightly crispy.
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