If you’re looking for a nourishing and filling meal that brings comfort to the table, this Vegan Shepherd’s Pie Recipe is a delightful option. Packed with hearty vegetables and topped with creamy mashed potatoes, it’s sure to satisfy everyone, whether they’re vegan or not.
Imagine a warm, bubbling dish filled with a vibrant mix of lentils, carrots, and peas, all enveloped in a rich gravy. The topping is a lush layer of fluffy mashed potatoes that gets a beautiful golden crust in the oven. This Vegan Shepherd’s Pie is not just a meal; it’s a celebration of wholesome ingredients and flavors.
Whether you’re hosting a family dinner or simply want a cozy meal for yourself, this dish is versatile and easy to make. Plus, it’s a great way to sneak in some veggies for those picky eaters at the table.
Delicious Vegan Shepherd’s Pie Recipe
This Vegan Shepherd’s Pie Recipe features a savory filling of lentils and vegetables, seasoned with herbs and spices. The mashed potato topping is creamy and comforting, making every bite a delightful experience.
Ingredients
- 1 cup green or brown lentils, rinsed
- 2 cups vegetable broth
- 1 medium onion, diced
- 2 carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 medium potatoes, peeled and cubed
- 1/4 cup plant-based milk
- 2 tablespoons vegan butter or olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the Lentils: In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until lentils are tender. Drain any excess liquid.
- Sauté the Vegetables: In a large skillet, heat a bit of oil over medium heat. Add onion and garlic, cooking until translucent. Stir in carrots and cook for another 5 minutes.
- Prepare the Filling: Add cooked lentils, tomato paste, soy sauce, peas, thyme, rosemary, salt, and pepper to the skillet. Mix well and simmer for a few more minutes.
- Make the Mashed Potatoes: Boil the cubed potatoes in salted water until tender. Drain and return to the pot. Mash with plant-based milk and vegan butter until smooth. Season with salt and pepper.
- Assemble the Shepherd’s Pie: Preheat the oven to 400°F (200°C). Spread the lentil mixture in a baking dish and top with the mashed potatoes, smoothing them out evenly.
- Bake: Place the assembled pie in the oven and bake for 25-30 minutes, or until the top is slightly golden. Let it cool for a few minutes before serving.
- Serve: Garnish with fresh parsley if desired, and enjoy your hearty Vegan Shepherd’s Pie!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 300kcal
- Fat: 8g
- Protein: 12g
- Carbohydrates: 45g
