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Fluffy mashed potatoes and flavorful filling for a vegan shepherd's pie.

Vegan Lentil Shepherd's Pie


  • Author: Allie
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

Vegan lentil 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.


Ingredients

Scale

Shepherd's Pie Filling

  • 1 cup (180 g) dried brown lentils
  • 2 bay leaves
  • 1 red onion (diced)
  • 3 large carrots (diced)
  • 8 oz (226 g) mushrooms (diced)
  • 4 garlic cloves (minced)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoon whole wheat flour (or brown rice flour)
  • 1 cup (240 ml) low sodium vegetable broth
  • 1 can (14.5 ounces) petite diced tomatoes
  • 2 tablespoons tamari (or low sodium soy sauce)
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 2 cups (280 g) frozen peas
  • 3/4 teaspoon salt, or to taste

Mashed Potatoes

  • 2  1/2 pounds Gold Yukon(1151 g potatoes cut into 1-inch pieces
  • 1- 1  3/4 cup (240-414 ml) unsweetened dairy-free milk
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon salt, or to taste

Instructions

  1. Preheat oven to 400 F (200 C).
  2. Add the dry lentils, 3 cups of water and 2 bay leaves to a pot, bring to a boil then lower to a simmer for 20-25 minutes. The lentils should be tender when done. Drain the lentils, remove the bay leaves, and set them aside.
  3. 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, add them back to their pot. Set them aside, covered to steam until ready to mash. When ready to mash the potatoes, add the milk, nutritional yeast, and salt (to taste). Start with 1 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.
  4. 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 sautéing.  For oil-free cooking add a tablespoon or two of water at a time if the veggies start to stick and prevent burning.
  5. Add the minced garlic, thyme, rosemary, and sauté for 2-3 more minutes.
  6. Add 2 tablespoons of flour and cook for 1 minute.
  7. Stir in the tomato paste and cook for 1-2 minutes.
  8. Then add the vegetable broth and deglaze the pan scraping off any cooked-on bits with a wooden spoon.
  9. Add the diced tomatoes, tamari, drained cooked lentils, balsamic vinegar, and salt to the vegetable mixture.
  10. Bring to a simmer and cook for about 5 minutes or until the mixture has thickened, stirring occasionally.
  11. Stir in frozen peas.
  12. Taste and season with salt and pepper if needed.
  13. 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.
  14. Bake uncovered for 20 minutes. To brown the potatoes, top broil for an additional 5 minutes.

Notes

For oil-free cooking having a bowl or squeeze bottle of water nearby is helpful if the vegetables are sticking.

If you use regular soy sauce (not low sodium), you may want to adjust the salt.

  • Prep Time: 55 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Bake
  • Cuisine: English, American

Keywords: How to make vegan shepherd's pie, vegan cottage pie, lentil shepherd's pie