Vegan Lentil Shepherd's Pie (Printable)
Plant-based comfort food featuring a savory lentil and vegetable filling topped with creamy, fluffy mashed potatoes.
# What You 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 vegetable broth, low sodium
13 - 1 tablespoon soy sauce or tamari
14 - 1 cup frozen peas
15 - Salt and pepper to taste
→ Fluffy Mash
16 - 2.5 pounds Yukon Gold or Russet potatoes, peeled and chopped
17 - 1/2 cup unsweetened plant-based milk
18 - 3 tablespoons vegan butter
19 - Salt and white pepper to taste
20 - 2 tablespoons nutritional yeast, optional
# Steps:
01 - Preheat oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion, diced carrots, and celery. Sauté for 6 to 8 minutes until softened.
03 - Add minced garlic and cook for 1 minute while stirring constantly.
04 - Stir in lentils, tomato paste, dried thyme, dried 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 and stir in frozen peas. Season with salt and pepper. Simmer uncovered for 3 to 5 minutes until peas are heated through.
07 - Place peeled and chopped 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 mashed potato top for extra crispiness.
11 - Bake for 25 to 30 minutes, or until top is lightly golden and filling is bubbling at edges. 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 umami richness that even my meat-loving friends scrape clean from their plates without realizing its plant-based.
- Making the mashed potato topping with nutritional yeast creates that golden crispy top that feels like discovering buried treasure with every spoonful.
02 -
- Never overmix your mashed potatoes or theyll turn gluey and sad no matter how premium your ingredients are.
- Letting the shepherd's pie rest for a full 10 minutes after baking isnt just a suggestion its essential for the filling to set so you get clean, beautiful portions rather than a sloppy mess.
03 -
- Start with cold water when boiling potatoes keeps them from cooking unevenly and becoming waterlogged at the edges while still firm in the center.
- Create a more dynamic texture by reserving 1/4 cup of the lentils until the final 5 minutes of simmering so some remain more firm while others break down to thicken the sauce.