Vegan Lentil Shepherd's Pie
Enjoy the BEST vegan shepherd’s pie with lentils this fall/winter! It’s hearty, comforting, nutrient-dense, and flavor-packed with a lentil vegetable filling and creamy mashed potato topping! Gluten-free, dairy-free, meat-free, vegan!
Servings: 6 to 8
Calories: 290kcal
Ingredients
- 2 to 3 large potatoes, washed and chopped
- 4 garlic cloves
- ½ cup of unflavored, unsweetened plant-based milk
- 2 tablespoons of vegan butter
- ½ teaspoon of salt
- ¼ teaspoon of pepper
- 1 tablespoon of vegetable oil
- 1 carrot, finely diced
- 2 ribs of celery, diced
- ½ of a medium yellow onion, diced
- 2 large cloves of garlic, minced
- 1 cup of chopped button mushrooms (optional)
- 1 cup of brown lentils, rinsed
- 1 ¾ cups of vegetable broth
Instructions
- In a large pot, add potatoes and garlic cloves, and completely submerge them in water. Bring to a boil and then cook for 20 to 25 minutes or until potatoes are completely tender.
- When potatoes are completely tender, drain out the water with a colander. Place the potatoes and garlic back into the pot, add plant-based milk, vegan butter, salt, and pepper.
- Mash with a potato masher or a large and sturdy fork until you reach your desired consistency. Set aside.
- Add oil in a large saucepan (with a lid) over medium heat and saute carrots, celery, onions, garlic, and mushrooms for 5 to 7 minutes, stirring occasionally.
- Add the lentils and vegetable broth, bring to a boil, cover, and then reduce to a simmer. Let cook for 20-30 minutes, until lentils are soft and all the liquid has been absorbed.
- Preheat oven to 400 degrees F.
- Place lentils and vegetable mixture in an oven-safe casserole dish and top with a generous layer of the mashed potatoes. Bake for 10-15 minutes until mashed potatoes turn golden. You can also broil for 1 minute before taking it out of the oven to get it extra golden.
Notes
- To save time: You could use pre-prepared vegetables from the grocery store like a mixed mirepoix (onion, carrot, and celery), sliced mushrooms, etc.
- Chop the veggies evenly: This goes for the potatoes and the filling veg. Even-sized pieces will cook evenly.
- For the crispiest top: Run a fork along the mashed potato to create lots of little ridges to become brown and crispy in the oven.
Nutrition
Calories: 290kcal | Carbohydrates: 46g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 527mg | Potassium: 963mg | Fiber: 13g | Sugar: 4g | Vitamin A: 1939IU | Vitamin C: 30mg | Calcium: 72mg | Iron: 4mg
