Vegan Lentil Shepherd's Pie

5 from 60 votes

This vegan lentil shepherd's pie has a hearty lentil, mushroom, and vegetable filling under a fluffy garlic mashed potato topping. A budget-friendly, make-ahead dinner that's perfect for the holidays!

Prep Time15

Cook Time35

Total Time50

Course: Dinner, Main Course

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 197kcal

Author: Toni Okamoto

Equipment

Ingredients

For the mashed potatoes

2 to 3 large potatoes about 2 pounds / 900 g, washed and cut into 1 ½ to 2-inch pieces
4 garlic cloves peeled
½ cup (120 ml) unsweetened, unflavored plant-based milk
2 Tablespoons (28 g) vegan butter
½ teaspoon salt
¼ teaspoon black pepper

For the lentil filling

1 Tablespoon (15 ml) vegetable oil
1 carrot finely diced
2 ribs celery diced
½ medium yellow onion diced
2 large garlic cloves minced
1 cup (70 g) chopped button mushrooms optional
1 cup (190 g) brown lentils rinsed
1 ¾ cups (420 ml) vegetable broth

Instructions

Place the potatoes and whole garlic cloves in a large pot and cover them with water. Bring to a boil, then simmer for 20 to 25 minutes, until the potatoes are fork-tender.
Meanwhile, heat the oil in a large skillet with a lid over medium heat. Sauté the carrot, celery, onion, minced garlic, and mushrooms for 5 to 7 minutes, stirring occasionally.
Add the lentils and vegetable broth and bring to a boil. Cover, lower the heat, and simmer for 20 to 30 minutes, until the lentils are tender and the liquid is absorbed.
Preheat the oven to 400 degrees F (200 degrees C).
Drain the potatoes well in a colander and return them and the garlic to the pot. Add the plant-based milk, vegan butter, salt, and pepper, and mash with a potato masher until smooth.
Spread the lentil filling in an 8x8-inch (2-quart) baking dish and top it with the mashed potatoes, spreading them evenly. Run a fork over the top to make ridges.
Set the dish on a baking sheet and bake for 10 to 15 minutes, until the potatoes are golden. Broil for 1 to 2 minutes for a crispier top, if you like. Let it rest for 5 minutes before serving.

Notes

Use a pre-chopped mirepoix mix and sliced mushrooms to save time.
Cut the potatoes and vegetables into even pieces so they cook at the same rate.
If the filling looks watery, simmer it uncovered for a few more minutes before assembling.
Run a fork over the mashed potatoes to make ridges that brown and crisp in the oven.
Brown or green lentils hold their shape best. Red lentils make a softer filling.
Double the recipe for a 9x13-inch dish.
Store leftovers in the fridge for 4 to 5 days, or freeze the pie for up to 3 months.

Nutrition