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For my Vegan Lentil Shepherd’s Pie, gather these ingredients: - 1 cup lentils (green or brown), rinsed - 2 cups vegetable broth - 1 large onion, finely chopped - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 cup frozen peas - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 2 tablespoons tomato paste - 1 tablespoon soy sauce or tamari - Salt and pepper to taste - 4 medium potatoes, peeled and cubed - 1/4 cup plant-based milk (almond, soy, or oat) - 2 tablespoons vegan butter You can easily swap some ingredients. Use brown lentils if you can’t find green. Any vegetable broth works, but homemade is best. If you don’t have onions, shallots are a great choice. For garlic lovers, add more cloves for extra flavor. Instead of carrots, try parsnips for a sweet twist. If you need gluten-free options, use tamari instead of soy sauce. You can skip the peas if you want or add corn for a pop of color. For potatoes, substitute with cauliflower for a lower-carb option. This shepherd's pie is not just tasty; it’s healthy too. Each serving has about: - Calories: 300 - Protein: 12g - Fat: 8g - Carbohydrates: 48g - Fiber: 10g High in fiber from lentils and veggies, this dish fills you up. It’s also packed with vitamins from the carrots and peas. Plus, it’s low in saturated fat, making it a heart-healthy choice. Enjoy a hearty meal that keeps you nourished! {{ingredient_image_1}} To start, I cook the lentils first. I take one cup of rinsed lentils and add them to a medium pot. Then, I pour in two cups of vegetable broth. I bring it to a boil, then lower the heat. I let it simmer for 20 to 25 minutes. The lentils should be tender when done. If there’s extra liquid, I drain it. Next, I heat a large skillet over medium heat. I add a splash of water or broth to the pan. I toss in the finely chopped onion and minced garlic. I sauté them for about 3 to 4 minutes until they soften. Then, I add the diced carrots and celery. I let them cook for 5 to 7 minutes until they start to soften too. While the veggies cook, I prepare the potatoes. I peel and cube four medium potatoes. In a separate pot, I bring water to a boil and add the potatoes. I cook them until tender, around 15 minutes. Once they are done, I drain the water. I then mash the potatoes in a bowl. I add 1/4 cup of plant-based milk and 2 tablespoons of vegan butter. I mix until smooth and creamy. I season with salt and pepper to taste. Now it's time to assemble! I preheat the oven to 400°F (200°C). In a baking dish, I spread the lentil and vegetable mixture evenly at the bottom. Next, I spoon the creamy mashed potatoes on top. I smooth them out with a spatula. I bake the shepherd’s pie for 25 to 30 minutes. I know it’s ready when the top is golden brown and the edges bubble slightly. After baking, I let it cool for a few minutes before serving. To cook lentils well, rinse them first. This step removes dust and debris. Use green or brown lentils for best results. Always check the package for cooking time. Typically, lentils need 20-25 minutes of simmering. Keep an eye on the pot to avoid overcooking. Test them for tenderness. They should be soft but not mushy. Drain any excess broth after cooking. This keeps your filling from being too watery. For creamy mashed potatoes, use starchy potatoes like Russets. Peel and cube them for even cooking. Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain the potatoes well to remove excess water. In a bowl, add plant-based milk and vegan butter to the potatoes. Mash everything together until smooth and creamy. Season with salt and pepper to taste for extra flavor. When baking, use a sturdy baking dish for best results. Spread the lentil mix evenly in the dish. Make sure to cover it fully with mashed potatoes. Smooth out the top for even browning. Preheat the oven to 400°F (200°C) for optimal heat. Bake for 25-30 minutes until the top is golden brown. Look for bubbling edges to know it’s ready. Let it cool briefly before serving to avoid burns. Pro Tips Choose the Right Lentils: Green or brown lentils work best for this recipe as they hold their shape and provide a hearty texture. Enhance Flavor: Consider adding a splash of red wine or balsamic vinegar to the lentil mixture for a deeper flavor profile. Make Ahead: You can prepare the lentil filling and mashed potatoes in advance. Assemble the pie just before baking for an easy weeknight meal. Customize Your Vegetables: Feel free to swap in any seasonal vegetables you have on hand, such as mushrooms, bell peppers, or zucchini. {{image_2}} You can easily make this vegan lentil shepherd's pie gluten-free. Instead of using soy sauce, try tamari. Tamari is gluten-free and adds a rich flavor. Make sure your vegetable broth is also gluten-free. This way, you keep all the taste without the gluten. Feel free to sneak in more veggies for extra flavor and nutrients. You can add: - Mushrooms, diced - Bell peppers, chopped - Corn, frozen or fresh - Spinach, wilted These veggies blend well with the lentils. They also add color and texture to your pie. Boost the flavor of your shepherd's pie with a few extra seasonings. Try adding: - Smoked paprika for a hint of smokiness - Nutritional yeast for a cheesy taste - Red pepper flakes for heat These small changes can elevate your dish. Play around with them to find your perfect blend! After your Vegan Lentil Shepherd's Pie cools, place it in an airtight container. You can keep it in the fridge for up to four days. Make sure the pie is completely cool before sealing it. This helps keep the flavors fresh. If you have leftovers, enjoy them for lunch the next day! To freeze, cut your shepherd's pie into portions. Wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer-safe bag or container. You can freeze it for up to three months. Label the bag with the date so you can track freshness. This makes it easy to grab a meal on busy days. To reheat, remove the pie from the fridge or freezer. If frozen, allow it to thaw in the fridge overnight. Preheat your oven to 350°F (175°C). Place the pie in an oven-safe dish, covered with foil. Heat for about 20-25 minutes until warm. You can also microwave individual portions for quicker reheating. Enjoy your comforting meal once again! Yes, you can try different lentils! Green and brown lentils work best. They hold their shape well during cooking. Red lentils cook faster and can turn mushy. If you want a firmer texture, stick with green or brown. No, traditional Shepherd's Pie is not vegan. It usually has meat, often lamb or beef. This vegan version swaps meat for lentils. It keeps the comforting taste and adds a healthy twist. You can prep this dish in advance. Cook the lentils and sauté the veggies. Store them in the fridge for up to three days. You can also mash the potatoes ahead. Just assemble everything when you're ready to bake. This dish is hearty and filling on its own. However, a simple green salad works great. You can also serve roasted vegetables or steamed broccoli for extra nutrition. Enjoy your meal with a light side! This article covered the key steps for making Vegan Lentil Shepherd's Pie. We explored the essential ingredients, cooking techniques, and useful tips. You learned about ingredient swaps, nutritional facts, and proper storage. Each section helps you create a tasty dish that you can modify for your needs. In short, this pie is not only delicious but also simple to make. Enjoy your cooking journey and share this recipe with friends!

Vegan Comfort Shepherd's Pie

A hearty and delicious vegan version of the classic shepherd's pie, made with lentils and topped with creamy mashed potatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Vegan
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup lentils (green or brown), rinsed
  • 2 cups vegetable broth
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce or tamari
  • to taste salt and pepper
  • 4 medium potatoes, peeled and cubed
  • 1 4 cup plant-based milk (almond, soy, or oat)
  • 2 tablespoons vegan butter

Instructions
 

  • In a medium pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender. Drain any excess liquid if necessary.
  • In a large skillet over medium heat, add a splash of water or vegetable broth. Sauté the chopped onion and garlic for about 3-4 minutes until soft.
  • Stir in the diced carrots and celery and cook for another 5-7 minutes, until they start to soften.
  • Add the cooked lentils to the vegetable mixture. Stir in the frozen peas, thyme, rosemary, tomato paste, soy sauce, salt, and pepper. Mix well, then remove from heat and set aside.
  • In a separate pot, bring water to a boil and add the cubed potatoes. Cook until tender, about 15 minutes, then drain.
  • In a bowl, mash the potatoes with plant-based milk and vegan butter until smooth and creamy. Season with salt and pepper to taste.
  • Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil and vegetable mixture evenly at the bottom. Top it with the mashed potatoes, smoothing it out with a spatula.
  • Place the shepherd’s pie in the preheated oven and bake for 25-30 minutes, until the top is golden brown and the edges are bubbling slightly.
  • Allow the shepherd’s pie to cool for a few minutes before serving. Enjoy your hearty vegan meal!

Notes

Allow the pie to cool for a few minutes before serving for better slicing.
Keyword comfort food, shepherd's pie, vegan