Prep Time 25 mins
Cook Time 40 mins
Rest Time 5 mins
Total Time 1 hr 10 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 6
Best Season: Fall, Winter
Description

This hearty Vegan Lentil Shepherd’s Pie is a wholesome, plant-based twist on a classic comfort food. Packed with protein-rich lentils, colorful vegetables, and topped with creamy mashed potatoes, it's a perfect cozy meal for weeknights or holidays.

Ingredients
    For the Mashed Potato Topping
  • 5 large potatoes, peeled and chopped
  • 0.5 cup unsweetened plant-based milk (almond, oat, or soy)
  • 3 tbsp vegan butter
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp nutritional yeast (optional, for cheesy flavor)
    • For the Lentil Filling
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 stalk celery, diced
  • 1 cup mushrooms, chopped
  • 1.5 cup cooked green or brown lentils (or 1 can, drained)
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tsp thyme (dried or fresh)
  • 1 tsp rosemary
  • 0.5 tsp paprika
  • 1.25 cup vegetable broth
  • Salt and pepper to taste
  • 1 tbsp flour or cornstarch (to thicken)
  • 0.5 cup frozen peas
  • 0.5 cup frozen corn
Instructions
    Prepare the Mashed Potatoes
  1. 1
    Boil chopped potatoes in salted water until fork-tender (about 15-20 minutes). Drain and mash with plant milk, vegan butter, salt, pepper, and nutritional yeast if using. Set aside.
    2. Sauté the Aromatics
  2. 2
    Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking for 2-3 minutes until fragrant. Add carrots, celery, and mushrooms. Cook until softened (about 5-7 minutes).
    3. Build the Lentil Base
  3. 3
    Stir in tomato paste, soy sauce, thyme, rosemary, paprika, and lentils. Mix well. Pour in vegetable broth, bring to a simmer, then add flour or cornstarch to thicken. Simmer for 5 minutes until slightly thickened.
    4. Add Final Veggies
  4. 4
    Add frozen peas and corn. Cook for 2-3 more minutes until heated through. Adjust seasoning with salt and pepper.
    5. Assemble the Shepherd’s Pie
  5. 5
    Preheat the oven to 200°C. Spoon the lentil mixture evenly into a 9x13” baking dish. Spread mashed potatoes on top, smoothing with a spatula or creating ridges with a fork for a rustic look.
    6. Bake and Finish
  6. 6
    Bake uncovered for 25-30 minutes until the top is lightly golden. For a crispier topping, broil for the last 3-5 minutes. Let it rest for 5 minutes before serving.
Note

Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 1 month.

Reheating: Reheat in the oven at 180°C until warmed through.

Variations: Use sweet potatoes for the topping for a sweeter twist. Add chopped spinach or kale to the filling for extra greens.

Make-Ahead: Both filling and mashed potatoes can be made a day in advance and assembled before baking.

Keywords: vegan comfort food, healthy shepherd’s pie, plant-based dinner, easy lentil recipe, cozy winter meal
Read it online: https://petitepanini.com/recipe/vegan-lentil-shepherds-pie-recipe/