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For my Vegan Lentil Shepherd's Pie, I use 1 cup of green or brown lentils. Rinse them well before cooking. Lentils are packed with protein and fiber. They offer a hearty base for this dish. Cook them in boiling water for about 25 minutes until tender. The mix of vegetables adds great flavor and texture. I use: - 1 medium onion, diced - 2 medium carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced Sauté these vegetables in olive oil until they soften. This step brings out the natural sweetness in the onion and carrots. I love using herbs to enhance flavor. For this recipe, I add: - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 2 tablespoons tomato paste - 2 cups vegetable broth - Salt and pepper to taste These seasonings create depth in the lentil mix. Tomato paste gives it a rich taste, while vegetable broth adds moisture. The topping is what makes this pie special. I use: - 4 large potatoes, peeled and quartered - ¼ cup almond milk (or any plant-based milk) - 2 tablespoons vegan butter Boil the potatoes until fork-tender, then mash them with almond milk and vegan butter. This gives a creamy texture that contrasts nicely with the lentils. Each ingredient plays an important role in making this dish hearty and flavorful. {{ingredient_image_1}} First, take a large pot and fill it with water. Add one cup of rinsed green or brown lentils. Bring the water to a boil and cook the lentils for about 25 minutes. You want them tender but not mushy. Once done, drain the lentils and set them aside. This step gives the pie its hearty base. In a large skillet, pour two tablespoons of olive oil. Turn the heat to medium and let it warm up. Dice one medium onion, two medium carrots, and two celery stalks. Add these to the hot oil. Sauté them for about 5 to 7 minutes until they soften. Next, stir in three minced garlic cloves, one teaspoon of dried thyme, and one teaspoon of dried rosemary. Cook for another minute until the aroma fills the kitchen. Now, add the cooked lentils to the skillet with the sautéed veggies. Mix in two tablespoons of tomato paste and two cups of vegetable broth. Bring this mixture to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally. Afterward, add one cup of frozen peas. Season with salt and pepper to taste, then remove from heat. This mixture is the heart of your shepherd's pie. While the lentils simmer, take four large peeled potatoes and quarter them. In a separate pot, boil these potatoes for about 15 to 20 minutes, until they are fork-tender. Drain the potatoes and return them to the pot. Add ¼ cup of almond milk and two tablespoons of vegan butter. Mash until smooth and creamy. This topping will create a delicious layer for your pie. Preheat your oven to 400°F (200°C). Grab a large baking dish and spread the lentil mixture evenly across the bottom. Next, take the creamy mashed potatoes and spread them on top. Use a spatula to smooth them out. This creates a beautiful layer of comfort. Place the assembled pie in your preheated oven. Bake for about 20 to 25 minutes. You want the mashed potatoes to turn slightly golden and crispy on top. Once done, take it out and let it cool for a few minutes. Spoon out portions and enjoy your hearty vegan shepherd's pie! To make great mashed potatoes, choose the right potatoes. I like using Yukon Gold or Russet. They mash well and give a creamy texture. Boil the potatoes until fork-tender, about 15-20 minutes. After draining, return them to the pot. This helps evaporate extra water. Add ¼ cup of almond milk and 2 tablespoons of vegan butter. Mash until smooth. Taste and adjust salt if needed. For a bit of flavor, try adding garlic powder or nutritional yeast. Seasoning can elevate your dish. I recommend using dried thyme and rosemary for classic flavors. You can add more herbs like oregano or basil if you like. For a kick, sprinkle in some smoked paprika or chili powder. Use fresh herbs if you have them. Fresh parsley or chives can brighten up the dish. Remember to taste as you go. Adjust salt and pepper to your preference. Vegan Lentil Shepherd’s Pie is perfect for meal prep. You can make it ahead and store it in portions. Prepare the lentil filling and mashed potatoes as usual. Then layer them in a baking dish. Cover it well and refrigerate for up to 3 days. When ready to eat, just pop it in the oven at 400°F (200°C) for about 25-30 minutes. If frozen, thaw it overnight in the fridge before baking. This makes meals easy and tasty throughout the week! Pro Tips Choose the Right Lentils: Green or brown lentils work best for this recipe as they hold their shape and texture during cooking, making the filling hearty and satisfying. Enhance Flavor: For a deeper flavor profile, consider adding a splash of soy sauce or liquid smoke to the lentil mixture before baking. Perfect Mashed Potatoes: For extra creamy mashed potatoes, ensure your potatoes are well-drained after boiling and use warm almond milk and vegan butter when mashing. Make it Ahead: This shepherd's pie can be assembled a day in advance. Just cover it tightly and store it in the fridge until you’re ready to bake. {{image_2}} You can change up the veggies in this shepherd’s pie. Try using mushrooms, bell peppers, or zucchini. They add great flavor and texture. If you want to sneak in some greens, add spinach or kale. They cook down nicely and boost nutrition. Just make sure to chop them small so they blend well with lentils. If you need a gluten-free dish, this recipe is easy to adapt. Use gluten-free vegetable broth. Also, make sure your tomato paste is gluten-free. Most brands are, but it’s good to check. You can enjoy all the flavors without worry. While mashed potatoes are classic, you can switch things up. Try mashed sweet potatoes for a sweeter taste. Cauliflower mash is another great option for a lighter topping. You could even use a crust made from oats or ground nuts. Each option gives a new twist to the dish. To reheat your Vegan Lentil Shepherd’s Pie, place it in a microwave-safe dish. Heat it in the microwave for 2-3 minutes. Stir halfway through for even heating. You can also reheat it in the oven. Preheat the oven to 350°F (175°C). Cover the dish with foil and warm it for about 15-20 minutes. This keeps the pie from drying out. You can freeze Vegan Lentil Shepherd’s Pie for later meals. Let it cool completely before freezing. Transfer the pie to an airtight container or wrap it tightly in plastic wrap. It can stay fresh in the freezer for up to 3 months. To enjoy later, thaw it in the fridge overnight before reheating. Store leftover Vegan Lentil Shepherd’s Pie in the refrigerator. Place it in a sealed container. It will stay good for about 3-5 days. Always check for any signs of spoilage before eating. Enjoy this hearty meal again and again! Yes, you can use other lentils. Red lentils cook faster but turn mushy. Green or brown lentils hold their shape well and give a hearty texture. Both work great in this dish. You might need to adjust cooking time based on the type you choose. Absolutely! This Vegan Lentil Shepherd’s Pie is perfect for meal prep. It stores well in the fridge and reheats nicely. You can make a big batch, then portion it out for easy meals during the week. Yes, you can make this dish ahead of time. Prepare it, then let it cool. Cover it well and store it in the fridge. Bake it when you are ready to eat. This way, the flavors deepen, making it even tastier. If you need a substitute, use any plant-based milk. Soy milk, oat milk, or coconut milk work well. Each will add a different flavor, so choose what you like best. The key is to keep it creamy for the mashed potatoes. This dish pairs well with a simple salad or steamed veggies. You can serve it with crusty bread for a filling meal. If you want, add a tangy sauce on the side. Enjoy the flavors together for a complete experience! In this blog post, we explored how to make a delicious Vegan Lentil Shepherd's Pie. We covered key ingredients like lentils, veggies, and seasonings. I shared step-by-step instructions, from prepping lentils to baking the pie. You learned useful tips for perfect mashed potatoes and variations to fit your diet. Finally, we discussed storage and reheating. This dish is flexible and fun. Try it out and make it your own! Enjoy a hearty meal that's both tasty and healthy.

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 Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Vegan
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 cup green or brown lentils, rinsed
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 cup frozen peas
  • to taste salt and pepper
  • 4 large potatoes, peeled and quartered
  • 1 4 cup almond milk (or any plant-based milk)
  • 2 tablespoons vegan butter

Instructions
 

  • In a large pot, cook the lentils in boiling water for about 25 minutes, or until tender. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Stir in the minced garlic, thyme, and rosemary, and cook for another minute until fragrant.
  • Add the cooked lentils to the skillet along with the tomato paste and vegetable broth. Bring the mixture to a simmer and let it cook for about 10 minutes. Add in the frozen peas, and season with salt and pepper to taste if needed. Remove from heat.
  • While the lentils are simmering, boil the quartered potatoes in a separate pot for about 15-20 minutes, or until fork-tender. Drain and return the potatoes to the pot. Mash them with almond milk and vegan butter until creamy and smooth. Adjust salt if necessary.
  • Preheat your oven to 400°F (200°C). Spread the lentil mixture evenly into a large baking dish. Top with the mashed potatoes, smoothing them out with a spatula.
  • Bake in the preheated oven for about 20-25 minutes, or until the mashed potatoes are slightly golden and crispy on top.
  • Let cool for a few minutes before serving. Spoon out portions, and enjoy your hearty vegan shepherd's pie!

Notes

Feel free to add other vegetables or spices to customize the flavor.
Keyword comfort food, lentils, shepherd's pie, vegan