Description
Comfort meets plant-based brilliance in this modern Vegan Shepherd’s Pie, blending hearty lentils with roasted vegetables under a creamy potato cloud. Satisfying and nourishing, you’ll savor each forkful of this classic reimagined with compassionate, wholesome ingredients.
Ingredients
Scale
Protein & Legumes:
- 2 cups lentils (cooked, green or brown)
- 2 cloves garlic, minced
Vegetables:
- 2 medium carrots, diced
- 1 medium onion, diced
- 1 cup frozen peas
- 1 cup corn (fresh or frozen)
Liquid & Seasonings:
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- Salt and pepper to taste
Potato Topping:
- 4 medium potatoes, peeled and diced
- 1/4 cup unsweetened plant milk (almond or oat)
- 2 tablespoons vegan butter or olive oil
Instructions
- Prepare oven at 400°F (200°C) to ensure proper temperature for baking the pie.
- Boil salted water in a large pot and cook diced potatoes until tender, approximately 15-20 minutes.
- Drain potatoes and return to pot, then incorporate plant milk and vegan butter, mashing until smooth and creamy.
- Heat oil in a large skillet over medium heat, sautéing diced onion and minced garlic until onions become translucent, about 3-4 minutes.
- Add diced carrots to the skillet, cooking for an additional 5 minutes to slightly soften while maintaining a slight crunch.
- Introduce cooked lentils, frozen peas, corn, vegetable broth, tomato paste, soy sauce, and dried thyme to the skillet. Season with salt and pepper, then simmer for 10 minutes until mixture slightly thickens.
- Pour lentil filling into a baking dish, spreading evenly, then top completely with mashed potato layer.
- Bake in preheated oven for 25-30 minutes until potato topping turns golden and develops a crispy exterior.
- Remove from oven and allow to rest for a few minutes, helping the pie set and cool slightly.
- Optional: Garnish with fresh thyme for added aroma and visual appeal. Serve warm and enjoy this hearty vegan dish.
Notes
- Prep Potatoes Perfectly: Use starchy potatoes like Russet or Yukon Gold for the creamiest, fluffiest mashed potato topping that browns beautifully.
- Enhance Protein Content: Add extra plant-based protein by mixing in crumbled tofu or tempeh with the lentil filling for a more substantial meal.
- Balance Flavor Depth: Experiment with different herbs like rosemary or sage instead of thyme to create unique flavor profiles while maintaining the classic comfort food essence.
- Customize Texture: For a crispier potato top, briefly broil the pie for 2-3 minutes after baking, watching carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 45-54 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 280
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg