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

Vegan Lentil Shepherd's Pie (Oil-Free)

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5 from 1 review

  • Author: Allie
  • Total Time: 1 hour 15 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 tablespoons 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. 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.
  2. Preheat oven to 400 F (200 C).
  3. While the lentils are cooking, start the potatoes. Add the potatoes to a pot, cover with water, and salt generously. Bring to a 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. 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, cook 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 cooking.  For oil-free cooking add a tablespoon or two of water at a time if the veggies start to stick and prevent burning. (Or use a neutral-tasting oil)
  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”x 13” baking dish, then top with mashed potatoes. Use the back of a fork to make ridges in the potatoes.
  14. Bake uncovered for 20 minutes. To get a darker, top broil for an additional 5 minutes.

Notes

Cook for a few minutes until the veggie mixture thickens, you should be able to spoon the mixture in the pan and some liquid is left but see the bottom of the pan.  Like a gravy. 

For oil-free cooking having a bowl or squeeze bottle of water nearby is helpful.

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

  • Prep Time: 55 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Bake
  • Cuisine: English, American

Find it online: https://www.threelittlechickpeas.com/vegan-shepherds-pie/