If you’re craving the ultimate comfort food that’s both hearty and plant-based, this Vegan Shepherd’s Pie with Lentils is exactly what you need. I’ve transformed the classic British dish into a nutrient-rich, meat-free version that doesn’t compromise on flavor or texture. The combination of seasoned lentils and vegetables topped with creamy mashed potatoes creates a satisfying meal that’ll please everyone at your table, whether they’re vegan or not.
Ingredients
For the Filling:
- 2 cups green or brown lentils, rinsed
- 1 large onion, diced
- 3 carrots, diced
- 2 celery stalks, chopped
- 2 cups mushrooms, sliced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
For the Potato Topping:
- 4 large potatoes, peeled and quartered
- 1/2 cup plant-based milk (I recommend oat or soy)
- 3 tablespoons vegan butter
- 1/2 teaspoon garlic powder
- Salt to taste
Instructions
- Start by cooking the lentils in a large pot of water until tender but not mushy (about 20-25 minutes). Drain and set aside.
- While the lentils cook, place the potatoes in a separate pot, cover with water, and boil until fork-tender (about 15-20 minutes).
- In a large skillet, sauté onions, carrots, and celery in a bit of oil until the onions are translucent (about 5 minutes).
- Add mushrooms and garlic, cooking until mushrooms release their moisture (about 5 minutes more).
- Stir in the cooked lentils, tomato paste, vegetable broth, thyme, and rosemary. Simmer for 10 minutes until the mixture thickens.
- Meanwhile, mash the cooked potatoes with plant-based milk, vegan butter, garlic powder, and salt until smooth and creamy.
- Preheat your oven to 375°F (190°C).
- Transfer the lentil mixture to a 9×13 baking dish, spreading it evenly.
- Top with the mashed potatoes, creating peaks with a fork for extra crispiness.
- Bake for 25-30 minutes until the top is golden brown and slightly crispy.
Cook Time and Serving Size
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6-8 portions
Recipe Notes
- Make sure to cook the lentils until they’re just tender – overcooking will make them mushy and affect the final texture.
- For extra flavor, add a splash of vegan Worcestershire sauce or soy sauce to the filling.
- The mashed potato topping should be slightly thicker than regular mashed potatoes to maintain its structure.
- This dish freezes beautifully for up to 3 months. Let it cool completely before freezing, and thaw overnight in the refrigerator before reheating.
- For a gluten-free version, ensure your vegetable broth is certified gluten-free.
- If the top isn’t browning enough, switch to the broiler for the final 2-3 minutes, watching carefully to prevent burning.
Vegan Shepherd's Pie with Lentils
If you're craving the ultimate comfort food that's both hearty and plant-based, this Vegan Shepherd's Pie with Lentils is exactly what you need. I've transformed the classic British dish into a nutrient-rich, meat-free version that doesn't compromise on flavor or texture. The combination of seasoned lentils and vegetables topped with creamy mashed potatoes creates a satisfying meal that'll please everyone at your table, whether they're vegan or not.
Ingredients
- 2 cups green or brown lentils rinsed
- 1 large onion diced
- 3 carrots diced
- 2 celery stalks chopped
- 2 cups mushrooms sliced
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 4 large potatoes peeled and quartered
- 1/2 cup plant-based milk I recommend oat or soy
- 3 tablespoons vegan butter
- 1/2 teaspoon garlic powder
- Salt to taste
Instructions
- Start by cooking the lentils in a large pot of water until tender but not mushy (about 20-25 minutes). Drain and set aside.
- While the lentils cook, place the potatoes in a separate pot, cover with water, and boil until fork-tender (about 15-20 minutes).
- In a large skillet, sauté onions, carrots, and celery in a bit of oil until the onions are translucent (about 5 minutes).
- Add mushrooms and garlic, cooking until mushrooms release their moisture (about 5 minutes more).
- Stir in the cooked lentils, tomato paste, vegetable broth, thyme, and rosemary. Simmer for 10 minutes until the mixture thickens.
- Meanwhile, mash the cooked potatoes with plant-based milk, vegan butter, garlic powder, and salt until smooth and creamy.
- Preheat your oven to 375°F (190°C).
- Transfer the lentil mixture to a 9x13 baking dish, spreading it evenly.
- Top with the mashed potatoes, creating peaks with a fork for extra crispiness.
- Bake for 25-30 minutes until the top is golden brown and slightly crispy.
