Hearty Vegan Shepherd's Pie
Vegan Shepherd's Pie for the soul. 🥧🌱
This is the definition of comfort food. A savory, gravy-packed lentil and veggie filling topped with the creamiest mashed potatoes, all baked until golden. It's hearty, cozy, and 100% plant-based perfection. Perfect for a Sunday night dinner that gives you leftovers for days.
Servings: 6
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Difficulty: 🧁🧁 (Moderate - due to multiple components, but very achievable)
Estimated Calories: ~400-450 per serving
For the Mashed Potato Topping:
2.5 lbs (about 1.1 kg) russet or Yukon Gold potatoes, peeled and quartered
½ cup unsweetened plant-based milk (oat or almond work well), warmed
3 tbsp vegan butter or olive oil
Salt and white pepper to taste
For the Lentil & Vegetable Filling:
1 large yellow onion, diced
8 oz cremini mushrooms, finely chopped
1 cup brown or green lentils, rinsed
2 tbsp all-purpose flour (or gluten-free 1:1 flour)
1 tbsp soy sauce or tamari (for umami)
1 tbsp Worcestershire sauce (ensure it's vegan)
Salt and black pepper to taste
1. Cook the Potatoes:
Place the peeled, quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well.
2. Make the Mashed Topping:
Return the drained potatoes to the warm pot. Add the warmed plant-based milk, vegan butter, garlic powder, salt, and white pepper. Mash until smooth and creamy. Set aside. Preheat your oven to 400°F (200°C).
3. Sauté the Aromatics:
While the potatoes cook, heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 5-7 minutes, until softened. Add the garlic and mushrooms and cook for another 5 minutes until the mushrooms have released their water and started to brown.
4. Build the Filling:
Stir in the tomato paste and cook for 1 minute. Sprinkle the flour over the vegetable mixture and stir constantly for another minute to cook off the raw flour taste.
Add the rinsed lentils, vegetable broth, soy sauce, vegan Worcestershire sauce, thyme, and smoked paprika. Stir well to combine.
5. Simmer the Filling:
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the liquid has thickened into a gravy. If it gets too thick, add a splash more broth. Stir in the frozen peas and season generously with salt and black pepper.
6. Assemble and Bake:
If your skillet isn't oven-safe, transfer the filling to a 9x13 inch baking dish. Spread the mashed potatoes evenly over the top. Use a fork to create swirls and peaks, which will get nice and golden in the oven.
Bake for 20-25 minutes, or until the filling is bubbly and the potato topping is golden brown. For extra browning, broil for the last 2-3 minutes (watch closely!).
7. Rest and Serve:
Let the shepherd's pie rest for 10-15 minutes before serving. This allows the filling to set, making it easier to slice into neat portions.
