Vegan Shepherd’s Pie with Lentils
Lentils and vegetables slow-cook into a savory, herb-flecked filling, then get topped with a thick layer of mashed potatoes and baked until golden. This plant-based take on the British classic is straightforward comfort food that comes together in about an hour.
Equipment
- 1 Large skillet
- 1 Measuring cups and spoons
- 1 Vegetable peeler
- 1 Potato masher or fork
- 1 Oven-safe baking dish
Ingredients
Base Filling
- 2 tbsp Olive oil Extra virgin preferred
- 1 medium Onion Chopped
- 2 medium Carrots Diced
- 2 stalks Celery Diced
- 2 cloves Garlic Minced
- 1.5 cups Lentils Cooked, Brown or green lentils recommended
- 1 tbsp Tomato paste
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 1 cup Vegetable broth Low-sodium preferred
- 1 tsp Salt To taste
- 1 tsp Ground black pepper To taste
Mashed Potato Topping
- 2 lbs Russet potatoes Peeled and quartered
- ½ cup Unsweetened non-dairy milk Soy or oat recommended
- 2 tbsp Vegan butter Or margarine
- 1 tsp Salt Adjust to taste
- 1 tsp Ground black pepper To taste
Instructions
- Preheat your oven to 190°C (375°F).
- Peel and quarter the potatoes. Place them in a pot of cold, salted water, bring to a boil, and cook until fork-tender, about 15–20 minutes.
- While the potatoes cook, warm a large skillet over medium heat. Add olive oil, then sauté the onion, carrots, and celery for about 5–7 minutes, until the onions are translucent.
- Stir in the minced garlic, cooked lentils, tomato paste, thyme, and rosemary. Cook for 2–3 more minutes, allowing the herbs to become fragrant.
- Pour in the vegetable broth and season with salt and black pepper. Simmer the mixture for about 5 minutes to meld the flavors.
- Drain the cooked potatoes. Mash them with the non-dairy milk, vegan butter, and salt until smooth and creamy. Add black pepper to taste.
- Transfer the lentil mixture to an oven-safe dish. Spoon or pipe the mashed potatoes evenly on top, creating a thick layer.
- Bake for about 20 minutes, or until the potato topping is lightly golden and the filling is bubbling at the edges.
Notes
Michelle’s Tips: For a richer, creamier mash, stir in a splash of vegan cream. If you’re out of lentils, try ground mushrooms or a mix of beans. For added color, broil the top for 2–3 minutes at the end.
Serving Suggestions: Plate this dish in individual ramekins or serve family-style. Garnish with fresh thyme or rosemary, and pair with a crisp green salad or roasted vegetables. The aroma of sautéed herbs and the golden crust on top showcase that it’s perfectly prepared.
Culinary Context: Traditionally, Shepherd’s Pie has its roots in 19th-century British cuisine, typically featuring minced lamb. This vegan version uses hearty lentils for a similarly satisfying texture, making it both comforting and cruelty-free.
Nutrition
Calories: 597kcalCarbohydrates: 94gProtein: 25gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 1544mgPotassium: 1928mgFiber: 27gSugar: 8gVitamin A: 5534IUVitamin C: 24mgCalcium: 150mgIron: 8mg
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