Why You’ll Love This Recipe
This Vegan Shepherd’s Pie combines the richness of lentils and vegetables with the smoothness of garlic mashed potatoes for a meal that feels indulgent yet guilt-free. It’s a perfect dish for those following a plant-based or gluten-free diet, and it’s packed with fiber and nutrients. Whether served on special occasions or for a simple dinner, this dish will become a household favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes (Yukon gold or red)
- Garlic
- Unsweetened, plain soy milk
- Brown or Green Lentils, dry
- Mushrooms
- Carrot
- Onion
- Coconut aminos (or reduced sodium tamari soy sauce)
- Dried thyme
- Dried rosemary
- Tomato paste
- Black pepper
- Low sodium vegetable broth
- Frozen peas
- Frozen corn
Mashed Potato Topping Ingredients:
- Yukon Gold or Red Potatoes
- Garlic
- Unsweetened Soy Milk
Shepherd’s Pie Filling Ingredients:
- Mushrooms
- Carrots
- Onion
- Coconut aminos
- Dried thyme and rosemary
- Tomato paste
- Black pepper
- Low-sodium vegetable broth
- Frozen peas and corn
Directions
- Prepare the mashed potatoes: Boil the potatoes and garlic in water until fork-tender (15-20 minutes). Drain, then mash with soy milk until creamy. Set aside.
- Make the filling: Sauté onion, mushrooms, and carrots in a pan. Add seasonings, tomato paste, lentils, and vegetable broth. Simmer until lentils are tender (25-30 minutes). Stir in peas and corn, cook for another 2-3 minutes.
- Preheat the oven to 425°F (220°C). Assemble the pie by layering the lentil mixture and mashed potatoes in a baking dish.
- Bake for 20 minutes, until the top is golden and crispy.
Servings and Timing
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Variations
- Vegan: This recipe is vegan as-is. Feel free to swap in your favorite plant-based milk.
- Spicy: Add chili flakes or hot sauce to the filling for extra heat.
- Gluten-Free: Naturally gluten-free, just make sure your soy sauce is gluten-free.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave for a quick option.
FAQs
Can I use a different type of lentil?
Yes, green or brown lentils are best for this recipe.
Is this Shepherd’s Pie gluten-free?
Yes, it is naturally gluten-free.
How can I make it spicier?
Add chili flakes or hot sauce to the filling for extra spice.
Can I use different vegetables?
Yes, feel free to add other vegetables like zucchini or bell peppers.
How do I make the mashed potatoes creamier?
Add more soy milk or use a potato masher for a smoother texture.
Can I freeze this recipe?
Yes, freeze the assembled pie before baking. Bake from frozen when ready to serve.
How long does it take to cook?
The lentils take about 25-30 minutes, and the pie bakes for 20 minutes.
Can I make it ahead of time?
Yes, you can prepare the pie a day ahead and bake it when ready.
What can I serve with this pie?
Serve with a side salad or steamed veggies for a complete meal.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Conclusion
This Vegan Shepherd’s Pie is the ultimate comfort food that’s both nutritious and delicious. Packed with lentils, veggies, and topped with creamy mashed potatoes, it’s the perfect dish for any occasion. Whether you’re serving it to family, friends, or keeping it for yourself, this recipe will leave everyone satisfied!
The Perfect Vegan Shepherd’s Pie
This Vegan Shepherd’s Pie offers a healthy twist on the classic comfort food. With a savory filling made of lentils and vegetables, topped with creamy garlic mashed potatoes, it’s a heartwarming, oil-free, gluten-free, and nut-free dish perfect for any occasion. It’s a nourishing, plant-based meal that everyone will love, whether you’re following a vegan diet or just seeking a wholesome dinner
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course, Comfort Food, Vegan
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan
Ingredients
-
Mashed Potato Topping:
- Yukon Gold or Red Potatoes
- Garlic
- Unsweetened soy milk
-
Shepherd’s Pie Filling:
- Brown or Green Lentils (dry)
- Mushrooms (chopped)
- Carrots (diced)
- Onion (chopped)
- Coconut aminos (or reduced sodium tamari soy sauce)
- Dried thyme
- Dried rosemary
- Tomato paste
- Black pepper
- Low sodium vegetable broth
- Frozen peas
- Frozen corn
Instructions
-
Prepare the mashed potatoes:
- Boil the potatoes and garlic in a pot of water for 15-20 minutes, until fork-tender. Drain, then mash the potatoes with soy milk until smooth and creamy. Set aside.
-
Make the filling:
- In a large pan, sauté the onion, mushrooms, and carrots until soft. Add the dried thyme, rosemary, coconut aminos, and tomato paste, stirring well.
- Stir in the lentils and vegetable broth. Bring to a simmer and cook for 25-30 minutes, or until the lentils are tender.
- Add the peas and corn, and cook for another 2-3 minutes. Remove from heat.
-
Assemble the shepherd’s pie:
- Preheat the oven to 425°F (220°C).
- In a baking dish, layer the lentil and vegetable mixture first, then spread the mashed potatoes evenly on top.
-
Bake the pie:
- Place the assembled pie in the oven and bake for 20 minutes, or until the top is golden and crispy.
-
Serve and enjoy!
- Allow the pie to cool slightly before serving. Pair with a side salad or steamed vegetables for a full meal.
Notes
- Vegan Option: This recipe is naturally vegan. You can swap the soy milk with any plant-based milk you prefer.
- Spicy: Add chili flakes or hot sauce to the lentil mixture for an extra kick of heat.
- Vegetable Variations: Feel free to add extra vegetables such as zucchini, bell peppers, or spinach to the filling.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Freezing: Assemble the pie and freeze before baking. When ready to serve, bake from frozen at 425°F (220°C) for about 30-40 minutes.
