Vegan Lentil Shepherd's Pie
This cozy vegan lentil shepherd’s pie layers a vegetable–lentil base with fluffy mash for a comforting, hearty, crowd-pleasing meal for weeknights, dinner parties, and holidays!
Servings: 6
Calories: 424kcal
Ingredients
- 2 ½ pounds russet potatoes peeled and chopped
- 4 garlic cloves
- 1 - 1 ½ cup unflavored plant-based milk
- ¼ cup vegan butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 ribs celery diced
- ½ medium yellow onion diced
- 2 large cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 cup brown lentils rinsed
- 1 ¾ cups vegetable broth
- 2 bay leaves
- ¾ cup frozen peas and carrots
- Salt and pepper to taste
Instructions
- In a large pot, add the potatoes and garlic cloves. Submerge them completely in water and bring to a boil. Cook for 20 to 25 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and garlic using a colander. Return them to the pot and add 1 cup of plant-based milk, vegan butter, salt, and pepper. Mash until smooth and creamy. If you want it creamier, add the remaining plant-based milk. Set aside.
- In a large saucepan or deep skillet, heat the oil over medium heat. Add the celery, onion, garlic, and Italian seasoning. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add the lentils, vegetable broth, and bay leaves. Stir well, bring to a boil, cover, and then reduce the heat to low. Simmer for 25 to 30 minutes, or until the lentils are tender and most of the liquid is absorbed. Remove and discard the bay leaves.
- Using a fork or potato masher, mash ⅓ of the lentils.
- Stir in the frozen peas and carrots. Taste and season with salt and pepper as needed.
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Spread the lentil mixture evenly in an oven-safe casserole dish. Spoon the mashed potatoes over the top, spreading evenly with a spatula.
- Bake for 10 to 15 minutes, or until the top is golden. For a crispier top, use a fork to create ridges on the potatoes before baking or broil for 1 to 2 minutes at the end.
- Allow to cool for 10 minutes before serving.
Notes
- Adjust consistency: Decide how much (if any) of the lentils you mash.
- For an ultra-crispy top: Run a fork across the potato to create lots of fluffy ridges, and broil for 1-2 minutes at the end, if preferred.
- Rest before serving: Just 10 minutes helps it thicken, making serving easier.
- For mini pies: Portion into small dishes/ramekins. Baking time will be similar.
Nutrition
Calories: 424kcal | Carbohydrates: 63g | Protein: 16g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 1169mg | Potassium: 1307mg | Fiber: 14g | Sugar: 7g | Vitamin A: 599IU | Vitamin C: 26mg | Calcium: 152mg | Iron: 5mg