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Vegan Shepherd’s Pie

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Vegan Shepherd’s Pie is a comforting and hearty dish that brings together a medley of lentils, vegetables, and creamy mashed potatoes. This plant-based twist on the classic recipe is not only delicious but also packed with nutrients, making it perfect for a wholesome family meal. With layers of umami-rich lentils and vibrant veggies topped with fluffy mashed potatoes, this dish is sure to satisfy any appetite while keeping it completely vegan.

Ingredients

Scale
  • 1 cup dried brown or green lentils
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 8 oz mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 cup red apple vinegar (optional)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 cup frozen peas
  • 1 cup corn kernels (frozen or canned)
  • 1 tablespoon soy sauce or tamari
  • Salt and black pepper to taste
  • 4 lbs russet potatoes, peeled and quartered
  • 1 cup unsweetened plant-based milk
  • 4 tablespoons vegan butter
  • 2 tablespoons nutritional yeast (optional)
  • Salt and white pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until soft.
  3. Add mushrooms and garlic; cook until mushrooms are tender. Stir in lentils, tomato paste, vegetable broth, vinegar (if using), thyme, rosemary, bay leaf, salt, and pepper. Simmer for about 30 minutes until lentils are tender.
  4. Stir in peas and corn; remove bay leaf and transfer mixture to a baking dish.
  5. Boil potatoes until tender; drain and mash with plant-based milk, vegan butter, nutritional yeast (if using), salt, and white pepper.
  6. Spread mashed potatoes over the lentil filling. Bake for about 25 minutes or until golden brown on top.

Nutrition

Find it online: https://savorysofia.com/vegan-shepherds-pie/