Vegan Lentil Shepherd’s Pie

Are you looking for a savory comforting meal that will warm you from the inside out? You’ve found it with this Vegan Lentil Shepherd’s Pie. Chock full of goodness including onions, mushrooms, carrots, green beans, corn, peas and lentils in a rich hearty gravy. It would be great for a potluck or a holiday gathering.

Start by pre-cooking your lentils unless you are going to use canned. Don’t worry! It’s easy…just place rinsed lentils and water in a pan bring to a boil, reduce heat and they will be cooked in about 15 minutes. Drain and set aside for now.

Next, is to get the mashed potato topping ready. Place potatoes and water and a bit of salt in a pot. Heat to boiling and then reduce heat to a slow boil until fork tender.

When soft, drain extra water, mash, and add milk, butter, salt and pepper. So easy and delicious!

Now start chopping your veggies.

And gather your other herbs and spices.

Now start your veggies sautéing. I have been water sautéing lately to reduce processed oils with a surprisingly great result. But feel free to use a small amount of olive or grape seed oil if you prefer.

Vegan Shepherd’s Pie

Ashley

A savory lentil and veggie pie topped with fluffy, buttery mashed potatoes!

5 from 1 vote

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Course Main Course

Servings 6

Ingredients

  

For Lentils:

• 1/2 C. Brown lentils, sorted and rinsed
• 1 1/2 C. Water

For Mashed Potato Topping:

• 1 1/2 Lbs. Red potatoes
• 1/4 C. Plant-based milk, unflavored and unsweetened I used soy
• 2 T. Vegan butter Earth Balance
• Salt, to taste
• Black pepper, to taste

For Vegetable and Lentil Filling:

• 1 Onion, chopped
• 1 Carrot, large, chopped
• 7 Mushrooms, chopped White button
• 1 Shallot, minced
• 5 Garlic cloves, minced
• 1 t. Thyme, dried, rubbed between your fingers
• 2 t. Rosemary, fresh, chopped finely
• 2 T. Flour I used gluten-free but all-purpose works too
• 1 T. Tomato paste
• 1 C. Vegetable bouillon
• 1 t. Worcestershire, vegan
• 1 C. Mixed frozen vegetables Green beans, corn, peas, carrots
• Water, as needed, for sautéing and thinning filling if needed
• Salt, to taste
• Black pepper, to taste
• Paprika, smoked or regular For sprinkling over the mashed potato topping

Instructions

 

Cook Lentils:

• Place lentils and water in a medium sauce pan and heat on high until it comes to a boil. Reduce the heat and cover, to keep lentils simmering. Cook for about 15-20 minutes, or until tender. Remove from heat and set aside.
  

For Mashed Potatoes:

• Place potatoes, a teaspoon of salt, and cover with water, by a couple of inches, in a large pot. Heat to boiling and then cover, but leave slightly ajar and reduce heat to keep potatoes simmering. Cook until fork tender. Drain water.
  
• Mash potatoes with a potato masher or fork. Heat milk and butter until warm in a microwave or on the stove. Add this to the mashed potatoes. Begin adding salt and pepper to taste. Mash until combined and fluffy.

For Vegetable and Lentil Filling:

• Heat a pot over medium-high heat and add water and onions and sauté. Keep stirring as the water is evaporating. Add water so the onions don’t burn. You will need to do this several times. The onions will begin to gain some color. 
• Next, add the carrot and continue to sauté until just tender.
• Then, add mushrooms and cook until they release their juices and soften.
• Add shallot, garlic, thyme, rosemary, and lentils. Stir to combine and until everything is fragrant, about one minute.
• Sprinkle flour over lentil and veggie mixture and gently combine.
• Add tomato paste, vegetable bouillon, and Worcestershire sauce. Stir to combine and heat to a simmer. Cook for 10 minutes until the sauce thickens up. 
• Stir in mixed vegetables to heat through. Taste for salt and pepper and season to your liking.

Assemble and Bake your Pie:

• Transfer lentil and vegetable mixture into a 11” x 7” pan. Top with mashed potatoes and sprinkle with paprika. 
• Place on a baking sheet, in case it boils over, into a preheated 400 degree oven. Bake for about 25 minutes until the potatoes are browning and the filling is bubbling. 
• Allow to sit for 10-15 minutes before serving.

Notes

Adapted from Alton Brown’s Shepherds Pie.

Keyword vegan shepherd’s pie