Description
A complete recipe for a satisfying, plant-based shepherd’s pie featuring a rich lentil filling topped with smooth, herbed mashed potatoes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 4 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 tablespoons soy sauce or tamari
- 1 tablespoon nutritional yeast
- Salt and black pepper to taste
- 3 pounds Russet potatoes, peeled and quartered
- 1/2 cup unsweetened plant milk (soy or oat recommended)
- 2 tablespoons vegan butter
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the mash: Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well.
- Mash the potatoes with plant milk, vegan butter, salt, pepper, and fresh parsley until smooth and creamy. Set aside.
- Prepare the filling: Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
- Stir in the rinsed lentils and tomato paste. Cook for 1 minute.
- Pour in the vegetable broth and soy sauce/tamari. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender and most liquid is absorbed. Stir occasionally.
- Stir in frozen peas, corn, and nutritional yeast. Season the filling with salt and pepper to your taste.
- Preheat your oven to 375°F (190°C).
- Spread the lentil filling evenly in the skillet.
- Carefully spoon the mashed potato topping over the filling. Spread it evenly with a fork or spatula, creating texture on the top surface.
- Bake for 20-25 minutes, or until the filling is bubbling and the potato topping is lightly golden brown.
- Let the pie rest for 10 minutes before serving.
Notes
- For a richer flavor in the filling, add 1 teaspoon of Marmite or vegan Worcestershire sauce along with the soy sauce.
- If you prefer a sweeter topping, substitute half of the Russet potatoes with sweet potatoes.
- To make this gluten-free, confirm your vegetable broth and soy sauce (use tamari) are certified gluten-free.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dinner
- Method: Baking
- Cuisine: British/American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 550
- Fat: 8
- Saturated Fat: 1.5
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 18
- Protein: 25
- Cholesterol: 0