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- 1 cup green or brown lentils, rinsed - 3 cups vegetable broth - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 1 cup peas (fresh or frozen) - 1 cup corn (fresh or frozen) - 1 tablespoon tomato paste - 2 teaspoons dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 2 tablespoons olive oil - 4 medium potatoes, peeled and cubed - 1/4 cup plant-based milk (such as almond or oat) - 2 tablespoons nutritional yeast (optional, for cheesy flavor) To make a great Vegan Lentil Shepherd’s Pie, start with your main ingredients. Lentils are the star here. They bring a hearty taste and texture. Use green or brown lentils for the best results. The vegetable broth adds depth to the dish. Fresh veggies like onion, garlic, carrots, peas, and corn give color and flavor. Next, we have the additional ingredients. Tomato paste adds a nice richness. Thyme and rosemary bring earthiness, while salt and pepper enhance all the flavors. Don't forget the olive oil to sauté your vegetables perfectly. Now, let’s talk about the mashed potatoes. They are creamy and comforting. Use starchy potatoes for the best mash. Plant-based milk helps create a smooth texture. You can add nutritional yeast if you want a cheesy taste. This ingredient is optional but highly recommended. Gather all these ingredients, and you’re on your way to making a delicious Vegan Lentil Shepherd’s Pie. {{ingredient_image_1}} Start by rinsing 1 cup of green or brown lentils. This step removes dust and impurities. In a pot, combine the rinsed lentils with 3 cups of vegetable broth. Bring this mixture to a boil over high heat. Once boiling, reduce the heat and let it simmer for 20 to 25 minutes. The lentils should be tender, but not mushy. After cooking, drain any excess liquid to keep the mixture from becoming soggy. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 diced medium onion. Sauté until the onion turns translucent, which takes about 3 to 4 minutes. Next, add 2 minced garlic cloves, stirring them in for about 30 seconds. Then, toss in 2 diced medium carrots and stir for another 5 minutes until they soften. Finally, add 1 cup of peas and 1 cup of corn. Mix well to combine. Now it’s time to add the cooked lentils to the skillet. Stir in 1 tablespoon of tomato paste, 2 teaspoons of dried thyme, 1 teaspoon of dried rosemary, and 1 tablespoon of soy sauce. Season with salt and pepper to taste. Cook this mixture for another 5 minutes to allow the flavors to meld together. The aroma will be irresistible, and your kitchen will smell amazing! In another pot, boil 4 cubed potatoes in salted water. Cook them until fork-tender, which takes about 15 minutes. Once cooked, drain the potatoes and return them to the pot. Add 1/4 cup of plant-based milk and, if you like, 2 tablespoons of nutritional yeast for a cheesy flavor. Mash the potatoes until smooth. Season with salt and pepper to taste. This creamy layer will be the perfect topping. Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil and vegetable mixture evenly. Next, top it with the creamy mashed potatoes. Use a fork to create texture on the surface; this helps it crisp up nicely. Place the baking dish in the preheated oven and bake for 25 to 30 minutes. Look for a golden, crispy top before taking it out. This step makes your Vegan Lentil Shepherd’s Pie a true comfort dish! To boost flavor, use these seasonings: - Dried thyme: Adds a warm, earthy taste. - Dried rosemary: Brings a pine-like aroma. - Soy sauce: Provides umami depth. You can also add a splash of lemon juice to brighten the dish. For richness, consider mixing in some sautéed mushrooms or walnuts. They add texture and taste that make each bite exciting. For perfect lentils, follow these steps: - Rinse lentils under cold water to remove dirt. - Combine lentils with vegetable broth in a pot. - Bring to a boil, then simmer until tender, about 20-25 minutes. For mashed potatoes: - Boil cubed potatoes in salted water until soft. - Drain and return them to the pot. - Add plant-based milk and mash until smooth. You can also use a potato ricer for an extra creamy texture. Presentation matters! Here are some serving ideas: - Serve in individual bowls for a cozy feel. - Garnish with fresh parsley for a pop of green. - Add a sprinkle of paprika for visual flair. Pair this dish with a fresh green salad or crusty bread. For drinks, a light-bodied red wine or sparkling water complements the flavors beautifully. Pro Tips Choose the Right Lentils: For a firmer texture, opt for green or brown lentils as they hold their shape better in the dish. Customize Your Vegetables: Feel free to add other vegetables like bell peppers or mushrooms for extra flavor and nutrition. Texture Matters: When topping with mashed potatoes, use a fork to create peaks and valleys for a crispier finish. Make It Ahead: This dish can be prepared in advance and stored in the fridge. Just reheat before serving for a quick meal. {{image_2}} You can use different lentils for your shepherd’s pie. Red lentils cook faster and break down more. They make a creamy base. If you want a chunkier texture, try split lentils. They hold their shape well. Both options taste great, so choose what you like best. Feel free to switch up the veggies in your filling. You can add mushrooms for a meaty flavor. Zucchini works well for a summer twist. Seasonal vegetables also fit nicely. Use squash in fall or bell peppers in summer. This dish is flexible, so get creative with what you have! If you need a gluten-free shepherd’s pie, it’s easy to adapt. Make sure your broth is gluten-free. Use gluten-free soy sauce or tamari instead of regular soy sauce. You can also substitute the nutritional yeast with a gluten-free option. This way, everyone can enjoy this tasty dish! Store your Vegan Lentil Shepherd's Pie in the fridge. Use an airtight container for best results. This keeps the pie fresh and safe. You can keep it for up to four days. If you want to enjoy it later, make sure to cool it first before sealing it up. For long-term storage, freezing is key. Cut the pie into portions. Wrap each piece tightly in plastic wrap. Then place them in a freezer-safe bag or container. This helps to avoid freezer burn. You can freeze it for up to three months. When you want to eat it again, take a piece out of the freezer and let it thaw in the fridge overnight. To reheat your Shepherd's Pie, use the oven for best results. Preheat your oven to 350°F (175°C). Place the pie in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 20-25 minutes. If you're in a hurry, you can also use a microwave. Heat it in short bursts, stirring in between. This will help maintain its taste and texture. Enjoy your comfort dish just like the first time! Yes, you can make this Vegan Lentil Shepherd’s Pie ahead of time. I recommend cooking the lentils and sautéing the veggies first. You can store these in the fridge for up to three days. When ready to bake, assemble the pie and top it with mashed potatoes. This saves time on busy days. This dish is both healthy and filling. One serving has about 250 calories. It contains protein from lentils and fiber from veggies. The mashed potatoes add some carbs, but they are balanced with plant-based milk for creaminess. Each bite packs vitamins and minerals, making it a great comfort food choice. Absolutely! You can switch the veggies based on what you like. Try adding bell peppers or mushrooms for extra flavor. If you want a spicy kick, add some chili flakes or hot sauce. Feel free to adjust herbs too. Use fresh herbs for vibrant flavor or add different spices that you enjoy. Yes, this recipe is great for meal delivery. To transport, let the pie cool before packing it. Use airtight containers to keep it fresh. If you want to freeze it, wrap it well. When reheating, bake it until warm to keep the mashed potatoes creamy and the lentil mix flavorful. This blog post covered a hearty lentil dish with mashed potatoes. I shared the main ingredients, step-by-step instructions, and useful tips. You learned how to sauté veggies, cook lentils, and create an inviting pie. Options for variations, storage, and FAQs offer more insights. In the end, this dish is easy to make and customize. Enjoy your time cooking and sharing it with others!

Vegan Lentil Shepherd’s Pie

A hearty and comforting vegan version of the classic shepherd's pie made 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 300 kcal

Ingredients
  

  • 1 cup green or brown lentils, rinsed
  • 3 cups vegetable broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 cup peas (fresh or frozen)
  • 1 cup corn (fresh or frozen)
  • 1 tablespoon tomato paste
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon soy sauce
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 4 medium potatoes, peeled and cubed
  • 1/4 cup plant-based milk (such as almond or oat)
  • 2 tablespoons nutritional yeast (optional, for cheesy flavor)

Instructions
 

  • In a pot, combine rinsed lentils and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes until lentils are tender. Drain any excess liquid if needed.
  • In a large skillet, heat olive oil over medium heat. Add the diced onions and minced garlic, sautéing until translucent (about 3-4 minutes).
  • Stir in the diced carrots and cook for another 5 minutes until slightly softened. Add peas and corn, mixing well.
  • Add the cooked lentils to the skillet along with tomato paste, thyme, rosemary, soy sauce, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together.
  • In a separate pot, boil the cubed potatoes in salted water until fork-tender (about 15 minutes). Drain and return the potatoes to the pot. Add plant-based milk and nutritional yeast, and mash until smooth. Season with salt and pepper to taste.
  • Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil and vegetable mixture evenly, then top with the creamy mashed potatoes. Use a fork to create a texture on the surface for extra crispiness.
  • Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and crispy.
  • Allow the Shepherd’s Pie to cool for a few minutes before serving.

Notes

Serve in individual bowls, garnished with fresh parsley or a sprinkle of paprika for added color. Enjoy with a side of green salad for a complete meal!
Keyword comfort food, lentils, shepherd's pie, vegan