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Vegan Shepherd’s Pie

Vegan Shepherd's Pie
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Indulge in the heartwarming goodness of Vegan Shepherd’s Pie, a delightful plant-based dish that brings comfort to any meal. Featuring a robust filling made from wholesome lentils and vibrant vegetables, this recipe is topped with creamy mashed potatoes for the perfect finishing touch. Ideal for family dinners or meal prep, this Vegan Shepherd’s Pie is both nutritious and satisfying, making it a favorite among vegans and non-vegans alike. Enjoy the rich flavors and textures while nourishing your body with every bite.

Ingredients

Scale
  • 1 cup Brown or Green Lentils (dried)
  • 4 cups Vegetable Broth
  • 2 tablespoons Olive Oil
  • 1 large Yellow Onion (diced)
  • 2 medium Carrots (diced)
  • 2 stalks Celery (diced)
  • 8 oz Mushrooms (sliced)
  • 3 cloves Garlic (minced)
  • 2 tablespoons Tomato Paste
  • 1 cup Frozen Peas
  • 1 cup Corn Kernels (frozen or canned)
  • 4 lbs Russet Potatoes (peeled and quartered)
  • 1 cup Plant-Based Milk (unsweetened)
  • 4 tablespoons Vegan Butter
  • Salt and White Pepper to taste
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary
  • 1 Bay Leaf

Instructions

  1. In a large pot over medium heat, add olive oil. Once hot, add diced onion and sauté until translucent—about 5 minutes.
  2. Add minced garlic along with diced carrots and celery; cook until softened—about another 5 minutes.
  3. Stir in sliced mushrooms; cook until they release moisture—around 5 minutes more.
  4. Mix in tomato paste followed by dried thyme, rosemary, bay leaf; cook briefly until fragrant—about 1 minute.
  5. Pour in vegetable broth along with dried lentils; bring mixture to a boil then reduce heat to simmer covered until lentils are tender—approximately 25-30 minutes.
  6. After cooking time is up, add frozen peas and corn kernels into the mixture and stir well to combine then remove bay leaf before serving.
  7. While filling cooks, boil peeled potatoes in salted water until fork-tender—around 15-20 minutes. Drain well then return potatoes back into pot.
  8. Mash potatoes using potato masher until smooth; mix in plant-based milk and vegan butter gradually until creamy consistency is reached. Season with salt and white pepper to taste.
  9. Preheat oven to 400°F (200°C). Spread lentil filling evenly at the bottom of a baking dish then top generously with mashed potatoes spreading evenly across surface.
  10. Bake assembled shepherd’s pie in preheated oven until top is slightly golden brown—approximately 25-30 minutes. Remove from oven and let cool slightly before serving warm.

Nutrition

Find it online: https://cookingwithmia.com/vegan-shepherds-pie/

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