Description
A comforting, plant-based version of the classic shepherd’s pie featuring a rich lentil and vegetable filling topped with creamy, dairy-free mashed potatoes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 4 cups vegetable broth
- 1/2 cup dry red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon vegan Worcestershire sauce
- 1 cup frozen peas
- 1 cup frozen corn
- Salt and black pepper to taste
- 3 pounds russet potatoes, peeled and quartered
- 1/2 cup unsweetened plant milk (soy or oat recommended)
- 4 tablespoons vegan butter
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the topping: Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
- Mash the potatoes with plant milk, vegan butter, salt, and pepper until smooth and creamy. Stir in the fresh parsley. Set aside.
- Prepare the filling: Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in tomato paste, thyme, and rosemary. Cook for 1 minute.
- Add rinsed lentils, vegetable broth, red wine (if using), soy sauce/tamari, and vegan Worcestershire sauce. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils are tender and most liquid is absorbed. Stir occasionally.
- Remove the lid for the last 10 minutes if the mixture is too liquid. Stir in frozen peas and corn. Season the filling with salt and pepper to your taste.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Spread the lentil filling evenly in the bottom of a 9×13 inch baking dish if you did not use an oven-safe skillet.
- Spoon the mashed potato topping over the lentil filling. Spread evenly with a fork or spatula, creating peaks for texture.
- Bake for 25 to 30 minutes, or until the topping is lightly golden brown and the filling is bubbling hot.
- Let the pie rest for 10 minutes before serving.
Notes
- For a richer flavor in the filling, sauté mushrooms with the mirepoix vegetables.
- If you need this recipe to be gluten-free, confirm your vegetable broth and vegan Worcestershire sauce are certified gluten-free.
- You can prepare the potato topping and lentil filling a day ahead and store them separately in the refrigerator. Assemble and bake when ready to serve.
- Prep Time: 25 min
- Cook Time: 65 min
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 550
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 18
- Protein: 22
- Cholesterol: 0