Name: Vegan Lentil Shepherd’s Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup dried green or brown lentils (or 2 cups canned, drained, and rinsed); 1 large onion (diced); 2 carrots (diced); 2 celery stalks (diced); 3 cloves garlic (minced); 1 cup frozen peas; 2 tbsp tomato paste; 2 tbsp soy sauce (or tamari for gluten-free); 1 ½ cups vegetable broth; 1 tsp dried thyme; 1 tsp dried rosemary; 1 bay leaf; Salt and pepper to taste; 2 tbsp olive oil for sautéing; 4 large Russet potatoes (peeled and chopped); ¼ cup plant-based butter; ½ cup unsweetened plant-based milk (almond, oat, or soy); Salt and pepper to taste; 1 pinch of nutmeg (optional)

Description

Looking for a delicious dinner idea? Try this Vegan Lentil Shepherd’s Pie Recipe today! Packed with protein and flavor, it’s a perfect meatless meal option. Discover how to make it now.

Ingredients

Scale

1 cup dried green or brown lentils (or 2 cups canned, drained, and rinsed)
1 large onion (diced)
2 carrots (diced)
2 celery stalks (diced)
3 cloves garlic (minced)
1 cup frozen peas
2 tbsp tomato paste
2 tbsp soy sauce (or tamari for gluten-free)
1 ½ cups vegetable broth
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper to taste
2 tbsp olive oil for sautéing
4 large Russet potatoes (peeled and chopped)
¼ cup plant-based butter
½ cup unsweetened plant-based milk (almond, oat, or soy)
Salt and pepper to taste
1 pinch of nutmeg (optional)

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Instructions

Step 1: Rinse the dried lentils under cold water.
Step 2: In a pot, add the lentils and 3 cups of water. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes until tender. Drain and set aside.
Step 3: In a large pan, heat olive oil over medium heat.
Step 4: Add the diced onions, carrots, and celery. Sauté for 5-7 minutes, until softened.
Step 5: Add the garlic and cook for another minute until fragrant.
Step 6: Stir in the cooked lentils (or canned), tomato paste, soy sauce, thyme, rosemary, bay leaf, and vegetable broth.
Step 7: Let the mixture simmer for 15 minutes, until it thickens. Add salt and pepper to taste.
Step 8: Remove the bay leaf and stir in the frozen peas.
Step 9: While the lentil filling is simmering, boil the chopped potatoes in salted water for 15-20 minutes until fork-tender.
Step 10: Drain the potatoes and return them to the pot. Add plant-based butter and milk, then mash until smooth. Season with salt, pepper, and a pinch of nutmeg if desired.
Step 11: Preheat your oven to 400°F (200°C).
Step 12: Spread the lentil filling evenly in the bottom of a large baking dish.
Step 13: Spoon the mashed potatoes on top, using a spatula to smooth them out. You can create decorative ridges with a fork if you like.
Step 14: Optionally, brush the top with a bit of olive oil or vegan butter for extra browning.
Step 15: Place the assembled pie in the oven and bake for 20-25 minutes, until the top is golden and slightly crispy.
Step 16: Let the Vegan Lentil Shepherd’s Pie cool for 5 minutes before serving. Enjoy this dish with a side salad or roasted vegetables for a complete meal!

Notes

Try This Recipe and Leave a comment Below, your opinion matters to me!

Nutrition

Serving Size: 4 serving
Calories: 400
Sugar: 5g
Sodium: 400mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 15g
Cholesterol: 50mg