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Vegan Lentil Shepherd’s Pie

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Indulge in the heartwarming flavors of Vegan Lentil Shepherd’s Pie, a delightful plant-based twist on the classic comfort food. This satisfying dish features a savory filling of protein-rich lentils and an array of colorful vegetables, all topped with creamy mashed potatoes that will leave everyone craving more. Whether you’re preparing a family dinner or hosting friends, this nutritious recipe is not only simple to make but also customizable to suit your taste preferences. Enjoy it fresh from the oven or as a convenient meal prep option throughout the week—either way, it’s sure to be a hit!

Ingredients

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  • 1 cup dried green or brown lentils (or 2 cups canned, drained, and rinsed)
  • 1 large onion (diced)
  • 2 carrots (diced)
  • 2 celery stalks (diced)
  • 3 cloves garlic (minced)
  • 1 cup frozen peas
  • 4 large Russet potatoes (peeled and chopped)
  • ¼ cup plant-based butter
  • ½ cup unsweetened plant-based milk
  • 2 tbsp tomato paste
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 ½ cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp olive oil for sautéing

Instructions

  1. 1. Rinse lentils and cook with water until tender; drain excess water.
  2. 2. Sauté onions, carrots, and celery in olive oil until softened; add garlic.
  3. 3. Mix lentils with sautéed vegetables; add tomato paste, soy sauce, broth, and seasonings. Let simmer.
  4. 4. Boil potatoes until fork-tender; mash with plant-based butter and milk until smooth.
  5. 5. Preheat oven to 400°F (200°C). Layer lentil filling in a baking dish; top with mashed potatoes. Bake for 25-30 minutes until golden.

Nutrition

Find it online: https://chefharper.com/vegan-lentil-shepherds-pie/

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