Description
Vegan Shepherd’s Pie is a delightful plant-based twist on the classic comfort food, combining a savory lentil and vegetable filling topped with creamy mashed potatoes. This hearty dish is perfect for family dinners, potlucks, or cozy nights in. Each bite delivers rich flavors and textures that will satisfy even the most devoted meat lovers. Packed with protein and fiber, it’s not only delicious but also a nutritious option for any meal. Whether served as a main course or alongside your favorite sides, this Vegan Shepherd’s Pie is sure to become a staple in your kitchen.
Ingredients
Scale
- 1 cup dried brown or green lentils
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 lbs russet potatoes, peeled and quartered
- 1 cup unsweetened plant-based milk
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, sauté onions in olive oil until translucent. Add carrots and celery; cook until softened.
- Stir in mushrooms and garlic; sauté until mushrooms are browned.
- Add vegetable broth, thyme, rosemary, bay leaf, tomato paste, lentils, salt, and pepper; bring to a boil then simmer covered until lentils are tender.
- While lentils cook, boil quartered potatoes until fork-tender. Drain and mash with vegan butter and plant-based milk until creamy.
- Preheat the oven to 400°F (200°C). Remove bay leaf from lentil mixture and stir in peas and corn. Spoon filling into a baking dish and top with mashed potatoes.
- Bake uncovered until golden brown on top.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1/8 of the pie (approximately 350g)
- Calories: 290
- Sugar: 5g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg