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- 1 cup green or brown lentils, rinsed and drained - 3 cups vegetable broth - 1 onion, diced - 2 carrots, diced - 2 stalks of celery, diced - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 tablespoon soy sauce or tamari - 1 tablespoon tomato paste - 1/2 cup peas (fresh or frozen) - 2 tablespoons olive oil - 4 large potatoes, peeled and cubed - 1/4 cup unsweetened plant milk (almond, soy, or oat) - Salt and pepper to taste When making Vegan Lentil Shepherd's Pie, you need key ingredients. First, the lentils act as the main protein source. You can use either green or brown lentils. They offer a hearty texture. Next, vegetable broth adds depth to the dish. It brings all flavors together. The mix of vegetables is vital. Onion, carrots, celery, and garlic create a base. Each one brings its own taste. They give the pie a sweet and savory touch. Herbs like thyme and rosemary add more flavor. For richness, soy sauce or tamari works well. Tomato paste helps with color and taste. Peas add a pop of color and sweetness. The topping is just as important. Potatoes give a creamy texture when mashed. Plant milk makes it smooth. Don't forget to season with salt and pepper for balance. - Fresh parsley Fresh parsley is a great garnish. It adds color and freshness to the dish. When you sprinkle it on top, it makes the pie look inviting. Plus, it adds a nice hint of flavor. Enjoy your meal! {{ingredient_image_1}} To start, bring three cups of vegetable broth to a boil in a medium pot. This broth adds rich flavor to the dish. Once it boils, add one cup of rinsed and drained lentils. Reduce the heat and let it simmer for 20 to 25 minutes. You want the lentils to be tender but not mushy. After cooking, drain any extra liquid if needed. While the lentils cook, heat two tablespoons of olive oil in a large skillet over medium heat. Add one diced onion, two diced carrots, and two diced celery stalks. Sauté these for about five to seven minutes until they soften. The sweet scent from the veggies will fill your kitchen. Next, add three minced garlic cloves, one teaspoon of dried thyme, and one teaspoon of dried rosemary. Cook for another two minutes until fragrant. Now, it’s time to mix everything. Add the cooked lentils to the skillet with the sautéed vegetables. Stir in one tablespoon of soy sauce or tamari, one tablespoon of tomato paste, and half a cup of peas. Mix well and let it all simmer for five to ten minutes. This allows the flavors to blend. Don't forget to season with salt and pepper to taste. While the lentil mixture simmers, boil a large pot of salted water. Add four peeled and cubed potatoes. Cook until fork-tender, about 15 to 20 minutes. Drain the potatoes and return them to the pot. Add a quarter cup of unsweetened plant milk. Mash until creamy and smooth. Season with salt and pepper to enhance the flavor. Preheat your oven to 400°F (200°C). In a greased baking dish, layer the lentil mixture evenly on the bottom. Spread the mashed potatoes over the top. Smooth them out with a spatula. To make the top crispy, use a fork to create peaks and valleys. This step helps with browning. Finally, bake your pie in the preheated oven for 25 to 30 minutes. You want the top to be slightly golden. Once baked, remove it from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving for a touch of color. Enjoy your hearty comfort dish! To make creamy mashed potatoes, I recommend using Russet or Yukon Gold potatoes. These varieties have a fluffy texture and mash well. When you mash the potatoes, make sure to drain them well. Add the plant milk gradually while mashing. This keeps them light and smooth. A potato masher works best for a nice creamy texture. You can easily customize the flavor of your lentil shepherd's pie. Consider adding extra seasonings like smoked paprika or cumin for a smoky taste. Chopped bell peppers or mushrooms also add depth to the lentil filling. Just sauté them with the onions and carrots for best results. To avoid mushy lentils, make sure to watch your cooking time. Lentils should be tender but not falling apart. When layering your pie, spread the lentil mix evenly in the dish first. Then, top it with the mashed potatoes. This layering helps create a nice contrast between the soft lentils and creamy potatoes. Pro Tips Choose the Right Lentils: For a firmer texture, use green or brown lentils as they hold their shape better than red lentils. Enhance Flavor: Adding a splash of balsamic vinegar or a dash of smoked paprika can elevate the flavor profile of the lentil mixture. Perfect Mashed Potatoes: For extra creaminess, consider adding a tablespoon of vegan butter to the mashed potatoes along with the plant milk. Make Ahead: This shepherd’s pie can be assembled a day in advance. Just cover it and refrigerate, then bake when ready to serve. {{image_2}} You can switch the lentils for other beans. Black beans or chickpeas work well. You could also use quinoa for a lighter dish. Each option brings a unique flavor and texture. Experiment to find your favorite mix. This way, you can enjoy a new twist on the classic recipe. To make this dish gluten-free, choose gluten-free broth. You can replace soy sauce with coconut aminos. These swaps will still give you a great flavor. Most mashed potato recipes are already gluten-free. Just ensure your plant milk is also gluten-free. This will help you enjoy the pie without worries. Using seasonal veggies can add freshness to your pie. In spring, try adding asparagus or peas. Summer is great for zucchini or bell peppers. Fall brings squash or sweet potatoes. Winter can use hearty root veggies like parsnips or turnips. These changes keep the dish exciting and flavorful. Each season offers new tastes to explore. To store leftover Vegan Lentil Shepherd's Pie, let it cool first. Use an airtight container for the best results. You can keep it in the fridge for up to four days. Make sure to cover it well to keep moisture in and prevent drying out. Freezing is a great option for this dish. First, let the pie cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. Properly stored, it can last up to three months in the freezer. Label the container with the date for easy tracking. When you are ready to enjoy your shepherd's pie again, reheating is simple. You can use the oven for the best texture. Preheat your oven to 350°F (175°C). Place the pie in an oven-safe dish and cover it with foil. Heat for about 25 minutes or until warm. If you prefer, you can also microwave individual portions. Just be sure to cover them to keep them moist. Yes, you can make this Vegan Lentil Shepherd’s Pie in advance. To prepare it ahead, cook the lentil filling and mashed potatoes. Store each part in separate containers in the fridge. You can do this up to two days before baking. On baking day, layer the lentils and mashed potatoes in a greased dish. Bake as directed until golden. Pair this dish with a fresh side salad or some crusty bread. A light green salad with vinaigrette balances the hearty pie. You can also serve roasted veggies for extra flavor and texture. To make this recipe soy-free, skip the soy sauce or tamari. Instead, use coconut aminos. This keeps the flavor depth without soy. You can also add a bit of extra salt to enhance taste. Yes, this recipe is perfect for meal prep. Portion the pie into individual servings. Store each one in an airtight container. When you are ready to eat, simply reheat in the oven or microwave. This makes for easy, hearty meals throughout the week. This blog post covers how to make a delicious Vegan Lentil Shepherd’s Pie from scratch. You learned about the key ingredients, step-by-step cooking instructions, and tips for a perfect blend of flavors. Customizing the recipe lets you create your own twist, making it even more enjoyable. Remember, this dish is great for meal prep and leftovers. Experimenting with different ingredients can keep it fresh. Enjoy making this hearty meal for friends or family!

Hearty Vegan Lentil Shepherd’s Pie

A comforting and hearty vegan version of the classic shepherd's pie, packed with lentils and topped with creamy mashed potatoes.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Vegan
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 cup green or brown lentils, rinsed and drained
  • 3 cups vegetable broth
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon tomato paste
  • 0.5 cup peas (fresh or frozen)
  • 2 tablespoons olive oil
  • 4 large potatoes, peeled and cubed
  • 0.25 cup unsweetened plant milk (almond, soy, or oat)
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • In a medium pot, bring the vegetable broth to a boil. Add the lentils, reduce heat, and simmer for about 20-25 minutes until tender. Drain any excess liquid if necessary.
  • While the lentils are cooking, heat olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
  • Stir in the minced garlic, thyme, and rosemary, cooking for an additional 2 minutes until fragrant.
  • Add the cooked lentils, soy sauce, tomato paste, and peas to the skillet. Mix well and let it simmer for 5-10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
  • In the meantime, bring a large pot of salted water to a boil. Add the cubed potatoes and cook until fork-tender (about 15-20 minutes).
  • Drain the potatoes and return them to the pot. Add the plant milk and mash until creamy and smooth. Season with salt and pepper.
  • Preheat your oven to 400°F (200°C).
  • In a greased baking dish, layer the lentil mixture evenly on the bottom. Spread the mashed potatoes over the top, smoothing them with a spatula.
  • For a golden crust, use a fork to create some peaks and valleys on the surface of the mashed potatoes.
  • Bake in the preheated oven for 25-30 minutes, until the top is slightly golden.
  • Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

Notes

Serve hot with a side salad or crusty bread for a complete meal.
Keyword comfort food, lentils, shepherd's pie, vegan