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Vegan Lentil Shepherd’s Pie

Indulge in a warm and satisfying Vegan Lentil Shepherd’s Pie that transforms a classic comfort dish into a delightful plant-based experience. This recipe is loaded with protein-rich lentils and hearty vegetables, all nestled under a creamy layer of mashed potatoes. Perfect for family dinners or cozy weeknight meals, this shepherd’s pie is sure to impress with its rich flavor and wholesome ingredients. Easy to prepare and versatile, you can customize it to suit your taste preferences or use whatever vegetables you have on hand. Enjoy a hearty meal that everyone will love!

  • Total Time: 1 hour 5 minutes
  • Yield: Serves approximately 6 people 1x

Ingredients

Scale
  • 1 cup dried green or brown lentils (or 2 cups canned, drained, and rinsed)
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 4 large Russet potatoes, peeled and chopped
  • ¼ cup plant-based butter
  • ½ cup unsweetened plant-based milk (almond, oat, or soy)
  • 1½ cups vegetable broth
  • Olive oil for sautéing
  • Seasonings: thyme, rosemary, bay leaf, salt, and pepper

Instructions

  1. Prepare the Potatoes: Boil the chopped Russet potatoes in water until tender (15-20 minutes). Drain and return to the pot.
  2. Mash the Potatoes: Mix in plant-based butter, unsweetened plant-based milk, salt, pepper, and nutmeg. Mash until smooth.
  3. Cook the Filling: In a skillet with olive oil over medium heat, sauté onions until translucent. Add garlic, carrots, celery; cook until softened. Stir in lentils (if dried), tomato paste, soy sauce, vegetable broth, thyme, rosemary, bay leaf, salt, and pepper. Simmer for about 25 minutes until lentils are tender.
  4. Assemble the Pie: Preheat oven to 375°F (190°C). Remove bay leaf from filling mixture. Spread filling in a baking dish and top with mashed potatoes.
  5. Bake: Bake for 25-30 minutes until golden on top.
  • Author: Jennifer
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Plant-based

Nutrition

  • Serving Size: 1/6 of the pie (approximately 200g)
  • Calories: 350
  • Sugar: 4g
  • Sodium: 500mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 14g
  • Protein: 15g
  • Cholesterol: 0mg

Keywords: Customize your filling by adding other veggies like mushrooms or bell peppers. For gluten-free options, substitute soy sauce with tamari.