Vegan Shepherd’s Pie

ByAnnah

Cozy Comfort in Every Bite

Ever had a dish that wraps you in a warm hug? That’s what Vegan Shepherd’s Pie does! Picture this: a creamy mash topping, a savory, hearty filling, and all made in one pan — what’s not to love? It’s fast, delicious, and vegan, making it a hit even if you’re not on a plant-based diet. You won’t believe how such simple ingredients can create this taste explosion!

Why Make This Recipe

You’re going to adore this Vegan Shepherd’s Pie for a few reasons:

  • Easy Cleanup: One pan to rule them all! Less time washing dishes means more time enjoying your meal.
  • Affordable & Satisfying: Sticking to a budget? This recipe brings comfort food that won’t break the bank.
  • Family-Friendly: With flavors everyone enjoys, even the pickiest eaters in your crew won’t resist asking for seconds.

Now, who can say no to that? 😄

Ingredients

You don’t need fancy stuff — just these basics!

  • 1 cup Brown or Green Lentils (dried)
  • 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 Wine (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 Plant-Based Milk (unsweetened)
  • 4 tablespoons Vegan Butter
  • 2 tablespoons Nutritional Yeast (optional)
  • Salt and White Pepper to taste

Directions

  1. Prepare the Lentils: Rinse the lentils and add them to a pot with 4 cups of vegetable broth. Bring to a boil, then simmer until tender, about 20–25 minutes.

  2. Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for about 5 minutes until softened.

  3. Add Mushrooms and Garlic: Stir in the mushrooms and minced garlic. Cook for another 5 minutes until everything is fragrant and tender.

  4. Mix the Filling: Add the cooked lentils, tomato paste, red wine (if using), thyme, rosemary, bay leaf, peas, corn, and soy sauce. Season with salt and black pepper. Stir and let it simmer for 10 minutes.

  5. Mash the Potatoes: While the filling simmers, boil the peeled potatoes in salted water until fork-tender, about 15-20 minutes. Drain, then mash with plant-based milk, vegan butter, nutritional yeast (if using), and salt and white pepper to taste.

  6. Assemble: Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil mixture evenly. Top with the mashed potatoes, smoothing it out.

  7. Bake: Bake for about 25 minutes or until the top is slightly golden and crispy.

  8. Serve Up: Remove from the oven and let it cool for a few minutes before serving. Don’t forget to take out that bay leaf!

Vegan Shepherd's Pie

How to Make Vegan Shepherd’s Pie (Overview)

Making this Vegan Shepherd’s Pie is simpler than a weekend brunch. First, get those lentils cooking while you sauté the veggie base. The mushrooms and garlic create an aroma that’ll make your neighbors suspiciously curious. 😉 Once everything is simmering together, you’ll whip up your potato topping. Pro tip: don’t skip the nutritional yeast — it adds a cheesy depth that makes you wonder if you really went vegan!

How to Serve Vegan Shepherd’s Pie

This dish is a feast for the eyes! The golden mashed potatoes contrast beautifully with the rich, dark lentil filling. Serve it with a sprinkle of fresh herbs for a pop of color and a dash of flavor. Pair with a crunchy side salad or some crusty bread; the aroma will have everyone gathered around the table in no time!

How to Store Vegan Shepherd’s Pie

Leftovers? Yes, please! This Vegan Shepherd’s Pie stores well in the fridge for up to 3-4 days. Want to save some for later? Freeze it and enjoy it for up to 3 months! For reheating, just pop it in the oven until heated through – it’ll taste like it was just made fresh!

Tips to Make Vegan Shepherd’s Pie

  • Timing is Everything: Get your lentils and potatoes going at the same time; multitasking is the key to a fast meal.
  • Texture Tweaks: For an extra creamy potato topping, add a bit more plant-based milk while mashing.
  • Ingredient Swaps: No nutritional yeast? No worries! Just add a splash more soy sauce or a sprinkle of your favorite vegan cheese.
  • Herbal Heaven: Fresh herbs can elevate everything. Toss in some fresh thyme or parsley before serving for that fresh kick.

Variation

Looking to mix it up? Try swapping lentils for chickpeas or adding different veggies like bell peppers or zucchini. Feeling adventurous? Toss in some spicy chili flakes for a kick!

FAQs

Can I make this Vegan Shepherd’s Pie ahead of time?

Absolutely! You can prepare it a day in advance and just pop it in the oven when you’re ready to serve.

Can I freeze Vegan Shepherd’s Pie?

Yes! Just make sure it’s completely cool before freezing. It will keep its deliciousness for up to 3 months!

What can I substitute for lentils?

If lentils aren’t your jam, feel free to swap them for cooked quinoa or black beans for a different twist.

📌 Pin this recipe for your next cozy dinner night!

Vegan Shepherd's Pie

A warm and comforting Vegan Shepherd's Pie topped with creamy mashed potatoes and a savory lentil filling, all made in one pan for easy cleanup and budget-friendly satisfaction.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Filling
  • 1 cup Brown or Green Lentils (dried)
  • 4 cups Vegetable Broth For cooking lentils
  • 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 Wine (optional) Can be omitted
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary
  • 1 leaf Bay Leaf
  • 1 cup Frozen Peas
  • 1 cup Corn Kernels (frozen or canned)
  • 1 tablespoon Soy Sauce or Tamari
  • to taste Salt and Black Pepper
Mashed Potatoes
  • 4 lbs Russet Potatoes (peeled and quartered)
  • 1 cup Plant-Based Milk (unsweetened)
  • 4 tablespoons Vegan Butter
  • 2 tablespoons Nutritional Yeast (optional) Adds cheesy flavor
  • to taste Salt and White Pepper

Method
 

Preparation
  1. Rinse the lentils and add them to a pot with 4 cups of vegetable broth. Bring to a boil, then simmer until tender, about 20–25 minutes.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
  3. Stir in the mushrooms and minced garlic. Cook for another 5 minutes until everything is fragrant and tender.
  4. Add the cooked lentils, tomato paste, red wine (if using), thyme, rosemary, bay leaf, peas, corn, and soy sauce. Season with salt and black pepper. Stir and let it simmer for 10 minutes.
Mashed Potatoes
  1. While the filling simmers, boil the peeled potatoes in salted water until fork-tender, about 15-20 minutes. Drain, then mash with plant-based milk, vegan butter, nutritional yeast (if using), and salt and white pepper to taste.
Assembly and Baking
  1. Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil mixture evenly. Top with the mashed potatoes, smoothing it out.
  2. Bake for about 25 minutes or until the top is slightly golden and crispy.
  3. Remove from the oven and let it cool for a few minutes before serving. Don't forget to take out that bay leaf!

Notes

This Vegan Shepherd's Pie is perfect for leftovers, stores well in the fridge for up to 3-4 days, or can be frozen for up to 3 months. For an extra creamy potato topping, add a bit more plant-based milk while mashing.

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