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Vegan Lentil Shepherd’s Pie

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Indulge in the warmth of our Vegan Lentil Shepherd’s Pie, a comforting and nutritious dish that’s perfect for family dinners or cozy gatherings. This hearty recipe features protein-rich lentils combined with a colorful array of vegetables, all topped with a creamy layer of mashed potatoes. It’s not just satisfying; it’s also easy to prepare and customizable, making it ideal for meal prep or weeknight dinners. Enjoy this delightful plant-based twist on a classic favorite any day of the week!

Ingredients

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  • 1 cup dried green or brown lentils
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 2 tbsp tomato paste
  • 2 tbsp soy sauce (or tamari)
  • 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
  • 4 large Russet potatoes, peeled and chopped
  • ¼ cup plant-based butter
  • ½ cup unsweetened plant-based milk (almond, oat, or soy)
  • Salt and pepper to taste
  • 1 pinch of nutmeg (optional)

Instructions

  1. Boil water in a large pot, add chopped potatoes, and cook until tender (15–20 minutes). Drain.
  2. In a skillet, heat olive oil over medium heat. Sauté diced onion, carrots, celery, and garlic until softened (5–7 minutes).
  3. Stir in lentils, tomato paste, soy sauce, vegetable broth, thyme, rosemary, bay leaf, salt, and pepper. Simmer until lentils are tender (25–30 minutes).
  4. Mash drained potatoes with plant-based butter and milk until smooth; season with salt and nutmeg if desired.
  5. Preheat oven to 400°F (200°C). Layer lentil filling in a baking dish and top with mashed potatoes.
  6. Bake for about 25 minutes or until golden on top.

Nutrition

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