Vegan Lentil Shepherd’s Pie Recipe
So, you want comfort food that doesn’t involve butter, beef, or your stretchy pants begging for mercy? This Vegan Lentil Shepherd’s Pie totally delivers.
It’s cozy, hearty, and packed with enough plant-based goodness to make your inner wellness guru do a yoga pose.
Savory lentils cozy up under a dreamy mashed potato blanket, proving you can eat like a queen without harming a single adorable animal.
This recipe serves flavor and sass in equal measure, and yes—your skeptical carnivore cousin might even ask for seconds.
Whip this up when you need dinner and an ego boost, honey.
Vegan Lentil Shepherd’s Pie Recipe
This Vegan Lentil Shepherd’s Pie layers seasoned lentils and veggies under fluffy mashed potatoes. Cozy, wholesome, and surprisingly easy to throw together.
Ingredients
For the Lentil Filling:
- Olive oil – 2 tablespoons
- Yellow onion diced – 1 medium
- Carrots diced – 2 medium
- Celery stalks chopped – 2
- Garlic cloves minced – 3
- Brown lentils rinsed – 1 cup
- Tomato paste – 2 tablespoons
- Vegetable broth – 2½ cups
- Soy sauce – 1 tablespoon
- Dried thyme – 1 teaspoon
- Ground cumin – ½ teaspoon
- Black pepper – ¼ teaspoon
- Salt – ½ teaspoon
- Frozen peas – 1 cup
For the Mashed Potato Topping:
- Potatoes peeled and chopped – 4 large
- Unsweetened plant-based milk – ½ cup
- Vegan butter – 2 tablespoons
- Salt – ½ teaspoon
- Garlic powder – ½ teaspoon
Instructions
- Cook the potatoes: Boil in salted water for 15 minutes until fork-tender.
- Mash like you mean it: Drain and mash with plant milk, butter, garlic powder, and salt. Set aside.
- Sauté the base: In a skillet, heat olive oil. Add onion, carrot, and celery. Cook 5–7 minutes until soft.
- Flavor bomb: Stir in garlic, tomato paste, soy sauce, thyme, cumin, salt, and pepper. Let it sizzle for 2 minutes.
- Add lentils & broth: Pour in lentils and broth. Simmer uncovered for 20 minutes until lentils are soft and mix thickens.
- Finish the filling: Stir in frozen peas and cook for 2 more minutes.
- Layer it up: Pour lentil mixture into baking dish. Spread mashed potatoes over top evenly.
- Bake it: Broil for 5–7 minutes until top gets golden. Try not to drool while it crisps.
- Cool slightly & serve: Let it sit for 10 minutes (if you can wait), then dig in.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 11g
- Protein: 13g
Vitamins and Minerals (Per Serving)
- Iron: 22%
- Folate: 28%
- Vitamin A: 40%
- Vitamin C: 18%
- Potassium: 20%
Additional Notes/Tips
- Spice it up: Add a dash of smoked paprika for warmth or red pepper flakes for sass.
- Storage queen: It keeps well in the fridge for 4 days. Freezes like a dream too.
- Top swap: Use mashed cauliflower if you’re feeling extra virtuous.
- Protein boost: Stir in cooked quinoa with lentils for even more plant power.
- Make it fancy: Drizzle with vegan gravy and fresh thyme before serving. You’re welcome.
