Classic meaty shepherd’s pie veganized! It’s warm, hearty, and oh so comforting for these winter months. Soft and creamy potatoes on top of intensely flavored mushrooms and lentils to warm those bellies. This vegan shepherd’s pie would also work pretty well for a main dish for the winter holidays. It’s easy yet very flavorful and delicious. If you want to make the dish extra special add roasted garlic to the mashed potatoes. Here’s a detailed post on how to roast garlic without oil. Just add the roasted garlic cloves to the cooked potatoes before you start to mash them.
The brown lentils and mushrooms give the casserole a meaty texture and the tamari gives it that underlying umami flavor. If you can’t find tamari you can substitute soy sauce. Since tamari already has sodium, taste for salt before placing the lentil mixture in the casserole dish. I do like to throw in a pinch of salt to help draw out the moisture from the mushrooms while they’re cooking.
How to Make Vegan Shepherd’s Pie
I use a non-stick skillet when I sauté the vegetables to keep the dish oil-free. Add the veggies to hot skillet and lower the temperature so things don’t burn. Sauté until the onions are translucent, the carrots have softened, and the mushrooms have reduced in size and released their liquid. Add a tablespoon at a time of water or vegetable broth to the skillet if the veggies are sticking. Don’t use too much because you don’t want to boil the veggies and you want them to brown.
When mashing the potatoes, it depends on the potatoes and your desired consistency on how much milk you’ll need. Start with 1 cup and add more if needed. Dropping mashed potatoes in small clumps versus one large one will make spreading them out easier. Then run the back of a fork across the top to get ridges. Bake for 20 minutes at 400 F (200 C), if you want the top to be a little browner, broil for an additional 5 minutes.Print
Easy vegan shepherd’s pie with a flavor-packed filling made from lentils and mushrooms. Then topped with creamy mashed potatoes for an oil-free, hearty, and filling dinner.
Shepherd’s Pie Filling
- ¾ cup dried brown lentils
- 1 red onion (diced)
- 3 large carrots (diced)
- 8 oz mushrooms (diced)
- 2 garlic cloves (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1½ tablespoons tamari (or soy sauce)
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 can (14.5 ounces) petite diced tomatoes
- 2 cups frozen peas
- 1 teaspoon salt
- pepper to taste
- 1 tablespoon corn starch
- ½ cup vegetable broth
- 2 ½ lbs Yukon Gold potatoes cut into 1-inch pieces
- 1–1¼ cup of dairy-free milk
- salt and pepper to taste
- Preheat oven to 400 F ( 200 C)
- Add the dry lentils to a pot and cover with a few inches of water, bring to a boil then lower to a simmer for 25-30 minutes. The lentils should be tender when done. Drain the lentils and set them aside.
- While the lentils are cooking start the potatoes. Add the potatoes to a pot, cover with water, and salt generously. Bring to boil, then lower to a simmer for 15-20 minutes. Cook until the potatoes are fork-tender. Drain the potatoes and add them back to their pot. Leave them covered and steam until ready to mash. When ready to mash the potatoes, add the salt and pepper to taste. Start with a 3/4 cup of milk and mash into the potatoes. Depending on your desired consistency and how much liquid the potatoes need, add more milk if needed.
- In a large non-stick skillet, sauté the red onion, carrots, and mushrooms for about 10 minutes (or until the carrots have softened and the mushrooms have released their liquid and reduced in size), add a pinch of salt to the veggies while they’re sauteing.
- Add the minced garlic, thyme, rosemary, and saute for 2-3 more minutes.
- Then add the tamari, bay leaf, tomato paste, diced tomatoes, peas, drained cooked lentils, salt, and pepper to the vegetable mixture. Stir to mix in the tomato paste.
- Separately, mix the corn starch and vegetable broth together then add it to the vegetable mixture. Bring to a simmer and cook until the mixture has thickened, if it gets too dry add a little more vegetable broth or water.
- Taste and season with salt and pepper if needed.
- Remove bay leaf and scoop the vegetable mixture into a 9”x13” baking dish, then top with potatoes. Use the back of a fork to make ridges in the potatoes.
- Bake for 20 minutes. To get a darker, top broil for an additional 5 minutes.
- Category: Main Course
- Method: Bake
- Cuisine: American
Keywords: How to make vegan shepherd’s pie, vegan cottage pie, lentil shepherd’s pie