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a large square piece of vegan shepherds pie made with lentils and vegetables, topped with mashed potatoes, on a round white plate.
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Lentil Shepherd's Pie

This Lentil Shepherd's Pie is the ultimate vegan comfort food, packed full of nutritious vegetables and full of flavor your whole crew will love.
Course Vegan Main Dish Recipes
Cuisine American
Diet Vegan
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 servings
Calories 339kcal
Author Holly Waterfall

Ingredients

  • 2 Tablespoons olive oil
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 2 carrots chopped
  • 8 ounces button mushrooms sliced
  • 2 Tablespoons tomato paste
  • 3 Tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon paprika
  • 1 Tablespoon fresh thyme chopped
  • 2 cups vegetable broth
  • 2 Tablespoons soy sauce
  • 1 1/2 cups brown lentils cooked
  • 1 cup peas fresh or rozen
  • chopped fresh parsley for garnish

Mashed Potato Topping

Instructions

  • Preheat oven to 375° and spray a 2-quart baking dish with non-stick spray.
  • In a skillet over a medium-high heat, add the olive oil, and allow to heat.
  • Once heated, add the onion, garlic, and carrot. Allow to cook and soften, about 3 minutes.
    a black skillet of sauteed onion and carrot, stirred with a wooden spoon .
  • Add the mushrooms and tomato paste and cook for about 2 minutes.
    mushrooms and tomato paste added to sauteed vegetables in a black skillet with a wooden spoon stirring.
  • Reduce the heat to medium-low and stir in the flour, salt, black pepper, paprika, and thyme. Cook for 2 minutes, stirring continuously.
  • Pour in the vegetable broth and soy sauce.
    a black skillet holding sauteed vegetables, mushrooms, and broth. A wooden spoon is stirring.
  • Add the lentils and peas and allow to cook for about 5 minutes, or until sauce has thickened.
    The filling for lentil shepherd's pie in a skillet, stirred with a wooden spoon.
  • Once thickened, pour into the prepared baking dish and spread into an even layer. Make the mashed potatoes by adding the potatoes to a large stock pot.
    a white rectangular casserole dish filled with lentil and vegetable shepherds pie filling.
  • Cover the potatoes with cold water. Bring to a boil and cook for about 15 minutes or until very soft and fork tender. Drain the potatoes and put back into the stock pot. Place pot back onto the stove with burner turned off. Let potatoes sit and dry out for about 5-7 minutes.
    diced boiled redskin potatoes with the skins still on, in a strainer over a pot.
  • Microwave almond milk for about 30 seconds. Once potatoes are done resting and drying out, add 1/2 of the warm almond milk, vegan butter, garlic powder, and salt.
  • Mash potatoes with a potato masher to your desired consistency. If you need to add more milk, do so while mashing, just a splash or two at a time.
    a saucepan holding mashed potatoes. A metal potato masher is in the pan.
  • Once mashed, spread out an even layer of mashed potatoes over the lentil filling.
    un baked vegan shepherds pie. The potatoes are spread over the casserole, and textured with a fork.
  • Bake for 20-25 minutes, or until potatoes are lightly golden.
    baked vegan lentil shepherds pie in a white rectangular dish. One piece has been removed from the top left corner.

Notes

  • Cook the lentils using your favorite method before adding them to this recipe, or use canned lentils that you've drained and rinsed. 
  • To make the top of the casserole brown, place it under the broiler for a few minutes before serving. 

Nutrition

Serving: 1c | Calories: 339kcal | Carbohydrates: 53g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 993mg | Fiber: 9g | Sugar: 7g