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The Perfect Vegan Shepherd’s Pie

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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

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.

Find it online: https://chocolatecoveredamy.com/the-perfect-vegan-shepherds-pie/