Shepherd's Pie
A hearty and comforting vegan Shepherd's Pie filled with savory lentils and vegetables, topped with creamy mashed potatoes.
Discover the delight of vegan comfort food with this delicious Shepherd's Pie recipe.
Packed with nutritious ingredients like lentils and fresh vegetables, this dish offers a wholesome, satisfying meal for everyone.
Perfect for family dinners or meal prep, it's a fantastic option for those looking to explore whole-food-plant-based cooking.
Dive into this recipe and enjoy a classic dish reimagined, only on vegancooking.recipes.
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
Brown lentils are preferred for their texture and protein content. You can substitute other legumes if desired, such as green lentils or chickpeas. Feel free to add other vegetables like mushrooms or bell peppers for more flavor.
Tips & Notes
- •For an extra flavor boost, add nutritional yeast to the mashed potatoes.
- •You can top the pie with some chopped fresh herbs before serving for a fresh touch.
Recipe Variations
- •Add other vegetables like mushrooms, bell peppers, or corn for added flavor and texture.
- •Top with a sprinkle of vegan cheese before baking for a cheesy twist.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the shepherd's pie for up to 3 months; just ensure to cool it completely before freezing.
Frequently Asked Questions
Can I make this ahead of time?
Yes, you can prepare the filling and mashed potatoes in advance, then assemble and bake when ready to serve.
Is there a gluten-free option?
Yes, ensure that you use tamari instead of soy sauce for a gluten-free version.
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A hearty and comforting vegan Shepherd's Pie filled with savory lentils and vegetables, topped with creamy mashed potatoes.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery, and sauté for about 5 minutes until softened.
- 3
Add the minced garlic and sauté for an additional minute until fragrant.
- 4
Stir in the rinsed lentils, vegetable broth, tomato paste, soy sauce, thyme, and rosemary. Bring to a boil, then reduce heat and let it simmer for 25-30 minutes or until the lentils are tender.
- 5
While the lentil mixture is cooking, place the cubed potatoes in a separate pot, cover with water, and bring to a boil. Cook for about 15-20 minutes or until fork-tender.
- 6
Drain the potatoes and return them to the pot. Add the plant-based milk, salt, and pepper. Mash until smooth and creamy.
- 7
Once the lentil mixture is cooked, stir in the thawed peas and season with salt and pepper to taste.
- 8
Spread the lentil mixture evenly in a baking dish. Top with the mashed potatoes, spreading them out evenly over the top.
- 9
Using a fork, create some texture on the surface of the mashed potatoes for a crispy top.
- 10
Bake in the preheated oven for 20-25 minutes or until the top is slightly golden.
- 11
Remove from the oven and let it cool for a few minutes before serving.
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