Vegan Shepherd's Pie

Vegan Shepherd's Pie

A hearty, comforting vegan version of the classic shepherd's pie, made with a savory lentil and vegetable filling, topped with creamy mashed potatoes. This dish is perfect for family dinners or gatherings and can be made ahead of time for an easy weeknight meal.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

For the filling:
1 cup green or brown lentils rinsed
2 tbsp olive oil
1 medium onion chopped
2 cloves garlic minced
2 medium carrots diced
1 cup frozen peas
1 cup vegetable broth
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
For the mashed potatoes:
4 medium potatoes peeled and chopped
1/4 cup unsweetened plant-based milk
2 tbsp vegan butter
Salt and pepper to taste

Equipment

1 large pot (for cooking lentils and vegetables)
1 medium saucepan (for boiling potatoes)
1 large casserole dish
Potato masher (optional)
Stirring spoon

Method

Prepare the filling: 1.Cook the lentils in water according to the package instructions. Drain and set aside.
2.In a large skillet, heat olive oil over medium heat. Sauté onion and garlic for 5 minutes until soft. Add carrots, peas, tomato paste, and vegetable broth. Simmer for 10 minutes until vegetables are tender. Stir in lentils, thyme, rosemary, salt, and pepper. Set aside.
Make the mashed potatoes: Boil peeled potatoes in salted water for 15-20 minutes until soft. Drain and mash with plant-based milk and vegan butter. Season with salt and pepper.
Assemble the casserole: Preheat the oven to 375°F (190°C). Spread the lentil mixture in the bottom of a casserole dish. Top with mashed potatoes, smoothing them out evenly.
Bake: Bake in the oven for 25-30 minutes, or until the top is golden and slightly crispy.

Notes

Make Ahead: You can prepare this casserole ahead of time by assembling it and storing it in the refrigerator for up to 2 days before baking. You may need to increase the baking time by about 10-15 minutes if baking from cold.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 15 minutes, or in the microwave.
Variations: Feel free to add other vegetables to the filling, such as mushrooms, zucchini, or corn, depending on your preference. For a creamier mashed potato topping, you can add more plant-based milk or even some vegan cream cheese.