Vegan Lentil Shepherd’s Pie

Nothing beats a warm slice of shepherd’s pie for comfort food, and this Vegan Lentil Shepherd’s Pie has all of the hearty flavors you crave in a healthy, plant-based recipe.  Traditionally made with potatoes and ground meat, this version uses protein-rich lentils and an abundance of vegetables to create a filling that is both nutrient-dense and satisfying. This complete meal is warm, filling, and perfect for meal planning or family dinners. Vegan Lentil Shepherd’s Pie is garnished with creamy mashed potatoes.

STATS:

• Diet: Vegan
• Course: Main
• Cuisine: Comfort food or British
• Cooking duration: Forty mints.
• Prep duration: 20 mints.
• Working time: An hour
• Yield: 6 servings
• Single portion size: One and a half cups
• Cooking method: Oven-based + stovetop
• Calories: ~290 kcal
• Difficulty level: Intermediate

TOOLS:

• Wooden spoon
• A saute pan or big skillet
• Baking tray or dish
• Medium-sized saucepan
• Cutting board
• Hand mixer or potato masher
• Knife

INGREDIENTS:

LENTIL FILLING:

• Lentils, one cup
• 2 tablespoons of oil
• To taste of salt and black pepper
• 1 onion
• Smoked paprika, half a tsp.
• 2 carrots
• Rosemary, one tsp.
• 2 celery stalks
• Thyme, one tsp.
• 3 garlic cloves
• Soy sauce, one tbsp.
• 2 cups of vegetable broth
• Tomato paste, two tbsp.
• 1 cup of mushrooms

TOPPING OF MASHED POTATO

• Potatoes, two pounds
• 1 tablespoon of nutritional yeast
• Vegan butter, three tbsp.
• 1/2 cup of milk
• To taste of salt and black pepper

INGREDIENT NOTES

MILK

• We will need unflavored plant-based milk like soy, oat, almond, coconut, etc., that will be free from added sugars because our dish is savory.

LENTILS

• Either brown or green colored legumes will be necessary.. They will hold their shape. On the other hand, the red lentil becomes mushy. Rinse them well before use.

NUTRITIONAL YEAST

• Using this will make your dish cheesy without the use of dairy.

CELERY

• The addition of celery adds a peppery flavor to the background and gives a crunch. You may swap it with bok choy stems or fennel stalks with a unique flavor profile while maintaining a similar crunch.

SOY SAUCE

• It gives a strong umami twist to our dish. You may replace it with tamari or coconut aminos in case you want the dish to be gluten-free.

BUTTER

• Find the vegan version of butter or margarine that is dairy-free to use here. You may also substitute olive or coconut oil for butter.

CARROTS

• It adds volume, sweetness, and color to the filling. You may use sweet potatoes or parsnips as a replacement.

MUSHROOMS

• The recipe requires diced mushrooms to add a meat-like, earthy flavor.

SEASONINGS

• We are using salt, smoked paprika, black pepper, dried thyme, and rosemary in the dish. Thyme will give the authentic taste to your shepherd’s pie. All the flavors are expertly balanced by salt and pepper, while rosemary contributes to the depth and piney flavor. Smoked paprika will add a smoky flavor.

AROMATICS

• The addition of onion and garlic works as aromatics and also gives the classical flavor. You may use shallots or leeks as a replacement for onions. While using powdered garlic or the paste of roasted garlic as an option if fresh garlic cloves are not available.

TOMATO PASTE

• It gives taste along with richness, slight sweetness, and acidity to our dish. Use unsweetened paste to stick with the keto diet.

BROTH

Choose only low-sodium vegetable broth as a savory base to make the filling. You may choose the mushroom broth or miso broth as a replacement.

POTATO

• They serve as a classic topping for shepherd’s pie, creating a fluffy, hearty layer. All you have to do is cut after removing the skin from the potatoes.

INSTRUCTIONS

1. Warm up the oven(empty) at 200 degrees C.
2. Put the skillet with oil on a regular heat.
3. Then, add onion, carrots, and celery once the oil is heated.
4. Cook till they’ll become softened, and it will take around seven minutes.
5. Mix the garlic and mushrooms in it and add three more minutes of cooking time.
6. Then stir soy sauce, lentils, tomato paste, smoked paprika, salt, thyme, black pepper, and rosemary.
7. Next, add the vegetable broth to it and mix.
8. We cover the pan with a lid and resume cooking to make the lentils tender with less liquid.
9. It takes approximately twenty-five minutes.
10. Keep another saucepan filled with salted water over a normal flame.
11. Add potatoes to it and wait for the boil to come.
12. Cook them till the potatoes are well tender.
13. Drain them well and mash them afterwards.
14. Add salt, nutritional yeast, black pepper, vegan milk, and butter, and mix well.
15. Transfer the lentil filling into the baking dish(oiled) and distribute it uniformly.
16. Spread the mashed potatoes above the filling surface so that it is entirely covered.
17. To bake, place the tray or baking dish inside the oven.
18. After approximately twenty minutes, you will see the nice golden top.
19. Shift the tray near the flame or heat for three minutes for a crispy layer.
20. Allow it to cool a bit and serve this Vegan Lentil Shepherd’s Pie warm.

TIPS

• If you are not good at using a potato masher, then use a hand mixer for smooth mashing.
• If you need to avoid nuts, then never use the almond milk. Always go for oat, soy, or coconut milk.
• You may add frozen peas or boiled corn to the filling to boost the nutrients and texture.

HOW TO STORE LEFTOVERS

CHILLING

• Save the remaining pie in a sealed box. Refrigerate it for around four days.

FREEZING

• Save the vegan pie in individual portions as directed above. For about two months, freeze it.  Before serving, defrost the previous evening.

REHEATING

• Place the pie in the oven at 175 degrees C till it warms up.

FAQs

What kind of potato will be best for topping?

• Russets or Yukon Gold potatoes will let you enjoy the velvety mash.

May I use some other veggies?

• Sure! Adding additional vegetables will boost the nutrients and make it healthier for you. You may add boiled corn, zucchini, sweet potatoes, frozen peas, or bell peppers.

Will the canned lentils work in place of dried ones?

• Yes, canned lentils will also work, but you need to reduce the amount of broth and cooking time since the canned lentils are already cooked.

NUTRITIONAL FACTS/SERVING

Single portion size: One and a half cups
Calories: ~290 kcal
Carbs(total): Forty-eight grams
Fiber: 13 g
Net carbs: Thirty-five grams
Fats: 7 g
Sugar: Six grams
Proteins: 13 g
Sodium: 480 milligrams\