Savory Lentil Shepherd's Pie
This hearty lentil shepherd's pie brings together rich flavors and wholesome ingredients that nourish both body and soul. It's a cozy dish that I often make when I need a little comfort.
I remember the first time I made this lentil shepherd's pie – it was a chilly night, and I wanted something warm and filling that felt like a hug.
The aroma of the herbs simmering combined with the earthiness of the lentils was simply magical.
I love how versatile this dish is; it's perfect for using up leftover veggies and makes for fantastic meal prep too.
Plus, it’s 100% vegan, so it aligns perfectly with my whole-foods philosophy!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using green or brown lentils because they hold their shape well. Feel free to mix in some leftover veggies or switch up the herbs based on what you have! If you want a creamier mash, you can add a little more plant-based oat milk.
Tips & Notes
- •I love to top mine with a sprinkle of fresh parsley for a pop of color and flavor!
- •If you're short on time, you can use pre-cooked lentils or canned lentils – just rinse them well before adding.
Recipe Variations
- •Sometimes I’ll add some chopped mushrooms to the veggie mix for extra umami flavor.
- •You can swap out the potatoes for sweet potatoes if you’re feeling adventurous!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze individual portions for a quick meal later!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! You can prepare the lentil filling and mashed potatoes separately, then assemble and bake when you’re ready. It also freezes well.
What if I don't have nutritional yeast?
You can simply leave it out or use a sprinkle of vegan cheese on top instead!
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This hearty lentil shepherd's pie brings together rich flavors and wholesome ingredients that nourish both body and soul. It's a cozy dish that I often make when I need a little comfort.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a medium pot, bring the vegetable broth to a boil. Add the lentils and cook for about 25-30 minutes until tender. Drain and set aside.
- 3
While the lentils are cooking, heat a large skillet over medium heat and add a splash of water or a little olive oil. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the veggies are soft.
- 4
Stir in the minced garlic and cook for another minute until fragrant.
- 5
Add the cooked lentils back to the skillet, along with the tomato paste, soy sauce, thyme, rosemary, black pepper, and salt. Mix well and let it simmer for about 5 minutes.
- 6
In a separate pot, boil the cubed potatoes in salted water until fork-tender, about 15 minutes. Drain and return to the pot.
- 7
Add the plant-based oat milk, vegan vegan butter, and nutritional yeast to the potatoes. Mash until smooth and creamy.
- 8
Spread the lentil mixture evenly in a baking dish, then top with the creamy mashed potatoes. Use a fork to create some texture on the surface.
- 9
Bake in the preheated oven for 20-25 minutes until the top is golden brown.
- 10
Let it cool for a few minutes before serving. Enjoy your nourishing shepherd's pie!
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