Vegan Lentil Shepherd's Pie

A comforting and nutritious vegan twist on classic shepherd's pie, made with lentils and topped with creamy mashed potatoes.

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Prep Time 20

Cook Time 55

Total Time 1 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Vegan

Calories: 350

Ingredients Method Notes

Ingredients

Lentil Mixture

1 cup lentils Use green or brown lentils for best results.
2 cups vegetable broth For cooking the lentils.
1 count onion, chopped Adds flavor to the filling.
2 count carrots, diced Add sweetness and texture.
2 stalks celery, diced For additional crunch.
2 cloves garlic, minced Enhances the overall taste.
2 cups mixed vegetables (peas, corn, etc.) Use any frozen or fresh mix available.
2 tablespoons tomato paste For richness.
1 teaspoon thyme Dried or fresh.
1 teaspoon rosemary Dried or fresh.
to taste Salt and pepper Season to your preference.

Mashed Potato Topping

4 cups mashed potatoes Made with plant-based milk and butter.

Method

Preparation

Preheat the oven to 400°F (200°C).
In a pot, cook lentils in vegetable broth until tender, about 15-20 minutes.
In a skillet, sauté onion, carrots, and celery until softened. Add garlic and mixed vegetables, cooking for another 5 minutes.
Stir in cooked lentils, tomato paste, thyme, rosemary, salt, and pepper; mix well.

Assembly and Baking

Transfer the lentil mixture to a baking dish and spread evenly.
Top with mashed potatoes and smooth out.
Bake for 25-30 minutes until the top is golden.

Serving

Serve warm, garnished with fresh herbs like parsley or nutritional yeast for added flavor.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, use the oven or microwave. Can also be frozen for up to a month. For extra creamy mashed potatoes, add more plant-based butter or milk.