This Vegan Shepherd Pie Recipe is a comforting and wholesome twist on the classic dish that will delight your taste buds and nourish your body. Traditionally made with meat, this plant-based version replaces it with hearty lentils and a medley of vegetables, making it not only delicious but also packed with nutrients. Topped with creamy mashed potatoes, this vegan shepherd’s pie is the ultimate comfort food, perfect for any occasion. Let’s dive into the recipe and savor the goodness of this cruelty-free and satisfying dish.
Vegan Shepherd’s Pie Recipe:
For the Filling:
- 1 cup dry green or brown lentils, rinsed and drained
- 3 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2-3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tablespoon tomato paste
- 2 tablespoons soy sauce or tamari (gluten-free option)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
For the Mashed Potatoes:
- 4-5 large potatoes, peeled and cut into chunks
- 1/4 cup unsweetened almond milk or any plant-based milk
- 2 tablespoons vegan butter or olive oil
- Salt and pepper to taste
- In a medium-sized saucepan, combine the lentils and vegetable broth or water. Bring to a boil over high heat, then reduce the heat to low and simmer for about 15-20 minutes or until the lentils are tender. Drain any excess liquid and set the lentils aside.
- While the lentils are cooking, prepare the mashed potatoes. Place the potato chunks in a large pot and cover them with water. Bring to a boil and cook until the potatoes are tender when pierced with a fork (around 15 minutes).
- Drain the potatoes and return them to the pot. Add almond milk, vegan butter or olive oil, salt, and pepper. Mash the potatoes until creamy and smooth. Set aside.
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute.
- Add the diced carrots and celery to the skillet, cooking until they begin to soften.
- Stir in the frozen peas and corn, along with the cooked lentils.
- Add the tomato paste, soy sauce or tamari, dried thyme, dried rosemary, salt, and pepper. Mix everything together until well combined. Cook for a few more minutes to allow the flavors to meld.
- Transfer the lentil and vegetable mixture to a 9×13-inch baking dish, spreading it out evenly.
- Spoon the mashed potatoes over the top of the lentil mixture, smoothing it out with a spoon or spatula.
- Optional: Use a fork to create some decorative lines on the surface of the mashed potatoes.
- Bake in the preheated oven for 25-30 minutes or until the top is lightly browned and the filling is bubbling.
Nutrition Facts (per serving, assuming 6 servings):
- Calories: ~350 kcal
- Total Fat: ~7g
- Saturated Fat: ~1g
- Carbohydrates: ~57g
- Fiber: ~13g
- Sugars: ~7g
- Protein: ~16g
- Sodium: ~600mg