Vegan Lentil Shepherd's Pie
This Vegan Lentil Shepherd’s Pie is the perfect plant-based comfort food, packed with savory lentils, hearty vegetables, and topped with creamy mashed potatoes. A satisfying meal ideal for weeknight dinners or holiday gatherings.
Ingredients
For the filling:
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 2 carrots diced
- 2 celery stalks diced
- 1 ½ cups cooked green or brown lentils
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- ½ teaspoon rosemary
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 ½ cups vegetable broth
- 1 cup frozen peas optional
For the mashed potato topping:
- 4 large potatoes peeled and chopped
- 3 tablespoons vegan butter
- ¼ cup unsweetened plant-based milk
- Salt and pepper to taste
Instructions
- In a large pan, heat olive oil and sauté onion and garlic for 2–3 minutes until softened.
- Add carrots and celery; cook for another 5 minutes.
- Stir in tomato paste, thyme, rosemary, salt, and pepper.
- Add lentils and vegetable broth; simmer for 10–12 minutes until mixture thickens. Add peas if using.
- Meanwhile, boil potatoes until fork tender. Drain and mash with vegan butter, milk, salt, and pepper until smooth.
- Preheat oven to 375°F (190°C).
- Transfer lentil mixture to a baking dish. Spread mashed potatoes on top evenly.
- Bake for 20–25 minutes or until golden on top. Let cool slightly before serving.
Notes
You can prep this a day ahead and bake when ready to serve. Add a sprinkle of nutritional yeast or vegan cheese on top for extra flavor.