Vegan Lentil Shepherds Pie (Printable)
A satisfying plant-based version featuring seasoned lentils, vegetables, and fluffy mashed potatoes baked until golden.
# What You’ll Need:
→ Lentil Filling
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 cup brown or green lentils, rinsed
07 - 2 tablespoons tomato paste
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried rosemary
10 - 1 teaspoon smoked paprika
11 - 1 bay leaf
12 - 3 cups low sodium vegetable broth
13 - 1 tablespoon soy sauce or tamari
14 - 1 cup frozen peas
15 - Salt and pepper to taste
→ Fluffy Mash
16 - 2.5 lbs Yukon Gold or Russet potatoes, peeled and chopped
17 - 1/2 cup unsweetened plant-based milk such as oat or soy
18 - 3 tablespoons vegan butter
19 - Salt and white pepper to taste
20 - 2 tablespoons nutritional yeast optional
# How to Prepare:
01 - Preheat oven to 400°F
02 - In a large skillet over medium heat, heat olive oil. Add onion, carrots, and celery. Sauté for 6 to 8 minutes until softened
03 - Add garlic and cook for 1 minute, stirring constantly
04 - Stir in lentils, tomato paste, thyme, rosemary, smoked paprika, and bay leaf. Cook for 2 minutes
05 - Pour in vegetable broth and soy sauce. Bring to a simmer, cover, and cook for 25 to 30 minutes, stirring occasionally, until lentils are tender and mixture thickens slightly
06 - Remove bay leaf. Stir in frozen peas. Season with salt and pepper. Simmer uncovered for 3 to 5 minutes until peas are heated through
07 - Place potatoes in a large pot of salted cold water. Bring to a boil and cook for 15 to 20 minutes until fork-tender
08 - Drain potatoes and return to pot. Add plant-based milk, vegan butter, salt, white pepper, and nutritional yeast if using. Mash until smooth and fluffy
09 - Spread lentil filling evenly in a 9 by 13 inch baking dish. Top with mashed potatoes, spreading to cover filling completely
10 - Use a fork to create ridges on the mash for extra crispiness
11 - Bake for 25 to 30 minutes, or until top is lightly golden and filling is bubbling. For extra browning, broil for 2 to 3 minutes at the end
12 - Let rest for 10 minutes before serving
# Expert Advice:
01 -
- The lentil filling develops this incredible depth that even dedicated meat-eaters at my table have reached for seconds without missing the original.
- The fluffy potato topping with its golden, slightly crispy ridges makes this dish feel like a special occasion meal while being surprisingly weeknight-friendly.
02 -
- Adding cold plant milk to hot potatoes can make them gummy, so always warm your milk before mixing it in.
- The filling might seem too liquidy right before you transfer it to the baking dish, but this is perfect as the lentils will continue absorbing liquid during baking.
03 -
- If your mash seems too loose, add a tablespoon of potato starch rather than more potatoes to achieve that perfect fluffy consistency that stands up in peaks.
- A thin layer of olive oil brushed on top of the potato mash before baking will enhance browning without needing to use broiler settings that might dry out your dish.