Vegan Shepherd's Pie Recipe
A hearty, plant-based version of the classic shepherd’s pie, featuring a rich lentil filling topped with creamy mashed potatoes.
Ingredients
For the Mashed Potatoes:
- 4 large potatoes peeled and cubed
- ½ cup unsweetened plant milk
- 2 tbsp vegan butter
- ½ tsp salt
- ¼ tsp black pepper
For the Filling:
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup mushrooms chopped
- 1 cup cooked lentils
- 1 medium carrot diced
- ½ cup peas
- 1 tbsp tomato paste
- 1 cup vegetable broth
- 1 tbsp soy sauce
- ½ tsp thyme
- ½ tsp rosemary
- ½ tsp smoked paprika
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
Make the Mashed Potatoes:
- Boil potatoes in salted water for 15 minutes until tender.
- Drain and mash with plant milk, vegan butter, salt, and pepper.
- Set aside.
Prepare the Filling:
- Heat oil in a large skillet over medium heat.
- Sauté onion and garlic for 2 minutes.
- Add mushrooms, carrots, and cook for 5 minutes.
- Stir in lentils, peas, tomato paste, broth, soy sauce, and spices.
- Simmer for 10 minutes, then stir in cornstarch slurry to thicken.
Assemble & Bake:
- Preheat oven to 375°F (190°C).
- Spread the filling in a baking dish.
- Top evenly with mashed potatoes.
- Bake for 20 minutes until golden.
- Let cool slightly before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Iron: 18%
- Potassium: 22%
- Vitamin A: 30%
- Folate: 15%
- Magnesium: 10%
Tips for the Best Vegan Shepherd’s Pie
- Use sweet potatoes instead of regular for a twist.
- Add a splash of balsamic vinegar for extra depth.
- Sprinkle breadcrumbs on top for a crispy finish.