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Vegan Lentil Shepherd's Pie

Vegan Lentil Shepherd's Pie

James
Make this easy Vegan Lentil Shepherd's Pie, a hearty, comforting, plant-based recipe perfect for any occasion. Delicious and healthy!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish
Cuisine British
Servings 6
Calories 320 kcal

Ingredients
  

For the Lentil Filling:

  • 1 cup dry green or brown lentils or 2 1/2 cups cooked lentils
  • 2 cups vegetable broth plus more if needed
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 medium carrots diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 2 tablespoons vegan Worcestershire sauce
  • Salt and pepper to taste

For the Mashed Potato Topping:

  • 2 pounds potatoes Yukon Gold or Russet, peeled and chopped
  • 1/4 cup plant-based milk unsweetened and unflavored
  • 2 tablespoons vegan butter
  • Salt and pepper to taste

Instructions
 

Prepare the Lentil Filling:

  • Rinse and cook the lentils in 2 cups of vegetable broth. Add thyme, rosemary, and a bay leaf. Simmer for 20-25 minutes or until tender. Drain any excess liquid.
  • Heat olive oil in a large skillet over medium heat until warm. Toss in the onions and garlic, cooking for about 3-4 minutes until softened.
  • Stir in carrots and cook for another 5 minutes. Add tomato paste and stir well.
  • Mix in cooked lentils, peas, corn, vegan Worcestershire sauce, and season with salt and pepper. Let the filling simmer for 5-7 minutes to combine the flavors.

Make the Mashed Potato Topping:

  • Boil the peeled and chopped potatoes in salted water until fork-tender, about 15-20 minutes. Drain well.
  • Mash the potatoes with plant-based milk, vegan butter, salt, and pepper until smooth and creamy.
  • Preheat your oven to 375°F (190°C).
  • Spread the lentil filling evenly in a baking dish (9x13 inches works well). Spread mashed potatoes over the filling, ensuring it’s fully covered. Use a fork to create texture on the surface.
  • Bake for 25-30 minutes, or until the top is golden and the filling is sizzling. For extra crispness, broil for 2-3 minutes at the end.

Notes

  • Make it Gluten-Free: Use gluten-free vegan Worcestershire sauce or tamari.
  • Optional Add-ins: Add mushrooms or spinach for extra veggies.
  • Storage Tips: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. To maintain the best texture, reheat in the oven.
  • Potato Swap: Sweet potatoes can be used instead of regular potatoes for a unique twist.
Keyword Vegan Lentil Shepherd's Pie