Smoky Lentil Shepherd's Pie
This Smoky Lentil Shepherd's Pie is a cozy hug in a dish, packed with hearty lentils and a rich, smoky flavor that warms the soul. It's perfect for those chilly evenings when you just want something comforting and nourishing.
Whenever I make this Smoky Lentil Shepherd's Pie, it takes me back to rainy afternoons spent cooking with my grandmother.
She always said that a good meal is like a warm embrace, and this dish is just that—comforting and full of love.
I love how the smoky paprika and thyme come together to create such a deep, satisfying flavor.
Plus, it’s a wonderful way to sneak in some veggies and lentils into a meal that everyone will enjoy!
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 for this recipe because they hold their shape well. If you're in a hurry, you can use canned lentils, just rinse and drain them before adding! The nutritional yeast adds a lovely cheesy flavor to the mashed potatoes, but you could also leave it out if you're not a fan.
Tips & Notes
- •I love to top my Shepherd's Pie with a sprinkle of smoked paprika before serving for an extra kick!
- •If you have any leftover veggies in the fridge, feel free to throw them into the lentil mixture—it's a great way to use up what you have!
Recipe Variations
- •Sometimes I add a dash of Worcestershire sauce (vegan, of course) for an extra depth of flavor.
- •If you want to make it a bit spicier, throw in some chopped jalapeños or a pinch of cayenne pepper!
Storage & Freezing
This Shepherd's Pie stores beautifully in the fridge for up to 4 days. Just cover it tightly, and when you're ready to enjoy it again, pop it in the oven to reheat. You can also freeze it for up to 3 months; just thaw it overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! You can prepare the lentil filling and mashed potatoes separately, then layer them and bake when you're ready to eat. It keeps well in the fridge for a few days.
What can I substitute for lentils?
If lentils aren't your thing, you could try using cooked quinoa or even chickpeas, just adjust the cooking time accordingly.
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This Smoky Lentil Shepherd's Pie is a cozy hug in a dish, packed with hearty lentils and a rich, smoky flavor that warms the soul. It's perfect for those chilly evenings when you just want something comforting and nourishing.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, sautéing for about 5 minutes until they start to soften.
- 2
Stir in the minced garlic and sauté for another minute until fragrant.
- 3
Add the rinsed lentils, vegetable broth, smoked paprika, thyme, tomato paste, and coconut aminos to the pot. Bring to a boil.
- 4
Once boiling, reduce the heat and simmer for 30 minutes, or until the lentils are tender, stirring occasionally.
- 5
While the lentil mixture is cooking, place the cubed potatoes in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.
- 6
Drain the potatoes and return them to the pot. Add the plant-based almond milk, nutritional yeast, salt, and black pepper. Mash until smooth and creamy.
- 7
Once the lentils are cooked, stir in the frozen peas and cook for an additional 5 minutes.
- 8
Preheat your oven to 400°F (200°C). Transfer the lentil mixture to a baking dish, spreading it evenly.
- 9
Top the lentil mixture with the creamy mashed potatoes, spreading it out evenly.
- 10
Bake in the preheated oven for about 20-25 minutes, or until the top is slightly golden and crispy.
- 11
Let it cool for a few minutes before serving. Enjoy with a sprinkle of fresh herbs on top if you like!
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