Vegan Lentil Shepherds Pie

When it comes to comfort food, there’s nothing quite like Vegan Lentil Shepherds Pie. I remember the first time I made it; the warm, savory aroma filled my kitchen, making my mouth water in anticipation. This dish has a special place in my heart because it combines hearty lentils with a creamy potato topping, creating a satisfying meal that’s both cozy and fulfilling. Whether you’re hosting a dinner party or simply wanting a comforting weeknight meal, this Vegan Lentil Shepherds Pie is sure to impress. It’s a fantastic way to enjoy the richness of vegetables while keeping it entirely plant-based. Plus, it’s easy to prepare and can be made ahead of time, which is perfect for busy weeks! As the seasons change and the weather cools, I find myself drawn to this dish even more, finding solace in its hearty flavors.

In this recipe, I’m excited to share not only how to make this delicious pie but also why it stands out in my collection of favorites. The combination of ingredients creates a rich tapestry of textures and flavors that you’ll love. Let’s dive into the reasons why this Vegan Lentil Shepherds Pie should be a staple in your kitchen.

Ingredients for Vegan Lentil Shepherds Pie

The ingredients used in this Vegan Lentil Shepherds Pie are not only delicious but thoughtfully chosen to complement each other beautifully. The key players in this recipe are the lentils, which provide a hearty base, and the potatoes, which create a creamy topping that perfectly contrasts with the savory filling. Together, they create a dish that’s comforting and satisfying. Here’s what you’ll need:

• 1 cup (210g) brown lentils or green lentils, dried
• 2½ cups (600ml) vegetable stock
• ½ teaspoon kosher salt
• 2 pounds (900g) potatoes, peeled and diced into large pieces
• 2 teaspoons salt
• 2 tablespoons vegan butter, softened
• ½ cup (120ml) almond milk, unsweetened
• 2 tablespoons (30ml) olive oil or avocado oil
• 10 ounces (285g) mushrooms, thickly sliced
• ½ teaspoon kosher salt
• 1 medium yellow onion, finely diced
• 1 medium carrot, peeled and finely diced
• 1 rib celery, finely diced
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour or gluten-free flour
• 2 cups (480ml) vegetable stock
• 1 can (14 oz) (400g) diced tomatoes
• 2 tablespoons (30ml) soy sauce or tamari
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano or any other dried herbs
• ¼ teaspoon ground black pepper
• ½ cup peas, frozen or fresh

Step by Step Guide for Vegan Lentil Shepherds Pie

Making this Vegan Lentil Shepherds Pie is a delightful process that fills your kitchen with warm, inviting aromas. Let’s get started so you can enjoy this comforting dish!

1. Preheat your oven to 350°F (180°C), or if you’re using a fan oven, set it to 160°C. This step is crucial as it will ensure your pie bakes evenly and the top gets beautifully golden.
2. In a saucepan, combine the brown lentils with the vegetable stock. Bring the mixture to a boil over medium heat. Once boiling, lower the heat and allow it to simmer. You want to cover the pot with a lid partially to keep some steam in while cooking.
3. Season the lentils with ½ teaspoon of kosher salt and let them simmer until they are cooked and soft, which should take about 15 minutes. Once done, remove from heat and set aside. If there’s any excess liquid, drain the lentils.
4. While the lentils are cooking, take another saucepan or a dutch oven and add enough water to cover your potatoes. Bring it to a boil. Once boiling, season with 2 teaspoons of salt and reduce the heat to a simmer.
5. Cook the potatoes until they’re tender, which should take about 10 minutes. You can check by piercing them with a fork. Drain the potatoes and return them to the pot.
6. Now, mash the potatoes until there are no lumps. Taste the mashed potatoes and season with extra salt if necessary. Add in the vegan butter and almond milk, mixing until just combined and creamy.
7. In a large skillet, heat the olive oil over medium heat. Once heated, add the mushrooms and sauté for about 3 minutes until they are softened and fragrant.
8. Next, add the yellow onion, carrot, and celery to the skillet. Sauté until these vegetables are softened, which should take about 3 more minutes. Don’t forget to stir occasionally!
9. After the vegetables have softened, add the garlic and sauté for an additional minute. You want the garlic to be aromatic but careful not to burn it.
10. Sprinkle the sautéed vegetables with 1 tablespoon of all-purpose flour and stir well. Cook for another minute to eliminate the raw flour taste.
11. Pour in the vegetable stock and stir until well combined. Add the diced tomatoes, soy sauce, smoked paprika, oregano, and black pepper. Mix well to ensure all the flavors meld together.
12. Finally, add the cooked lentils and peas, stirring to combine everything. Remove from heat once everything is well mixed.
13. If your skillet is oven-proof, you can leave the mixture in it. If not, transfer it to a 9×13 inch baking dish. Spread the creamy mashed potatoes evenly over the lentil filling, using a fork to create a pattern if desired. This not only adds texture but also helps with browning.
14. Place your skillet or baking dish on a sheet pan to catch any drippings, and bake in the preheated oven for 30 minutes. You want the top to look golden brown and delicious.
15. Once baked, allow the pie to cool for 5 to 10 minutes before serving. This will help the filling set a bit, making it easier to serve.

Recipe Tips about Vegan Lentil Shepherds Pie

Making the perfect Vegan Lentil Shepherds Pie involves a few key tips to ensure delicious results every time. Here are some essential tips to keep in mind:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Make sure it cools completely before refrigerating.
• Freezing: This dish freezes well! Portion it out into individual servings and freeze for up to 3 months. Just reheat in the oven when ready to enjoy.
• Pairing: Serve with a fresh salad or steamed greens to balance the richness of the pie.
• Variations: Feel free to add other vegetables like bell peppers or zucchini to the filling for added nutrients and flavor.
• Gluten-Free Option: If you want to make this dish gluten-free, just swap out the soy sauce for tamari sauce.
• Herbs: For added freshness, top with fresh herbs like parsley or chives before serving.

Serving Suggestions

When it comes to serving the Vegan Lentil Shepherds Pie, there are plenty of delightful options to consider. Here are some ideas:

• Salads: Pair the pie with a refreshing green salad topped with a light vinaigrette for a balanced meal.
• Seasonal Sides: Serve with roasted vegetables or steamed greens to complement the hearty flavors.
• Gatherings: This dish is perfect for potlucks or family gatherings. It feeds a crowd and is sure to be a hit.
• Leftovers: Enjoy the pie reheated for lunch the next day. The flavors often deepen overnight.
• Presentation: For a more elegant presentation, serve slices of pie on plates with a drizzle of balsamic reduction.
• Comforting Dinner: This dish is ideal for cozy family dinners or a comforting meal on a cold night.

FAQ

Conclusion

The Vegan Lentil Shepherds Pie is truly a standout comfort food that combines hearty flavors with wholesome ingredients. It’s not only satisfying but also nutritious, making it a perfect choice for any meal. I encourage you to give it a try and experience the warmth and joy it brings to your table. You won’t regret it!

Vegan Lentil Shepherds Pie

The ultimate comfort food, Vegan Lentil Shepherds Pie combines hearty lentils and creamy mashed potatoes for a satisfying meal. It's a healthy, nutritious dish that's perfect for any occasion. Make it tonight for a cozy dinner!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 310 kcal

Equipment

• Oven Safe Skillet
• Potato masher

Ingredients

  

• 1 cup brown lentils or green lentils, dried
• 2.5 cups vegetable stock
• 0.5 teaspoon kosher salt
• 2 pounds potatoes peeled and diced into large pieces
• 2 teaspoons salt
• 2 tablespoons vegan butter softened
• 0.5 cup almond milk unsweetened
• 2 tablespoons olive oil or avocado oil
• 10 ounces mushrooms thickly sliced
• 0.5 teaspoon kosher salt
• 1 medium yellow onion finely diced
• 1 medium carrot peeled and finely diced
• 1 rib celery finely diced
• 3 cloves garlic minced
• 1 tablespoon all-purpose flour or gluten-free flour
• 2 cups vegetable stock
• 1 can (14 oz) diced tomatoes
• 2 tablespoons soy sauce or tamari
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon dried oregano or any other dried herbs
• 0.25 teaspoon ground black pepper
• 0.5 cup peas frozen or fresh

Instructions

 

• Preheat your oven to 350°F (180°C), or if you’re using a fan oven, set it to 160°C.
• In a saucepan, combine the brown lentils with the vegetable stock. Bring the mixture to a boil over medium heat. Once boiling, lower the heat and allow it to simmer. You want to cover the pot with a lid partially.
• Season the lentils with ½ teaspoon of kosher salt and let them simmer until they are cooked and soft, which should take about 15 minutes. Once done, remove from heat and set aside. If there's any excess liquid, drain the lentils.
• While the lentils are cooking, take another saucepan or a dutch oven and add enough water to cover your potatoes. Bring it to a boil. Once boiling, season with 2 teaspoons of salt and reduce the heat to a simmer.
• Cook the potatoes until they’re tender, which should take about 10 minutes.
• Drain the potatoes and return them to the pot. Now, mash the potatoes until there are no lumps. Taste the mashed potatoes and season with extra salt if necessary. Add in the vegan butter and almond milk, mixing until just combined and creamy.
• In a large skillet, heat the olive oil over medium heat. Once heated, add the mushrooms and sauté for about 3 minutes until they are softened and fragrant.
• Next, add the yellow onion, carrot, and celery to the skillet. Sauté until these vegetables are softened, which should take about 3 more minutes.
• After the vegetables have softened, add the garlic and sauté for an additional minute.
• Sprinkle the sautéed vegetables with 1 tablespoon of all-purpose flour and stir well. Cook for another minute.
• Pour in the vegetable stock and stir until well combined. Add the diced tomatoes, soy sauce, smoked paprika, oregano, and black pepper.
• Finally, add the cooked lentils and peas, stirring to combine everything.
• If your skillet is oven-proof, you can leave the mixture in it. If not, transfer it to a 9×13 inch baking dish. Spread the creamy mashed potatoes evenly over the lentil filling.
• Place your skillet or baking dish on a sheet pan to catch any drippings, and bake in the preheated oven for 30 minutes.
• Once baked, allow the pie to cool for 5 to 10 minutes before serving.

Notes

• Baking Pan: This recipe will work well in a 12-inch round baking dish or a 9×13-inch baking dish.
• Timing: The potatoes and lentils can be simmering while you prepare the sauce.
• Variations: You can use sweet potatoes instead of white potatoes.
• Ingredient Flexibility: Use any beans and vegetables you like!
• Storage: Store in the fridge in an airtight container for up to 3 days.
• Freezing: Freeze individual portions for up to 3 months.

Keyword Easy Lentil Recipe, Healthy Shepherds Pie, Plant-based Comfort Food, Vegan Shepherds Pie

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.