Name: Vegan Shepherd's Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Plant-Based
Ingredients: 1 cup dried brown or green lentils; 4 cups vegetable broth; 2 tablespoons olive oil; 1 large yellow onion, diced; 2 medium carrots, diced; 2 stalks celery, diced; 8 oz mushrooms, sliced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1/2 cup red apple vinegar (optional, substitute with vegetable broth if needed); 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1 bay leaf; 1 cup frozen peas; 1 cup corn kernels (frozen or canned); 1 tablespoon soy sauce or tamari; 4 lbs russet potatoes, peeled and quartered; 1 cup unsweetened plant-based milk; 4 tablespoons vegan butter; Nutritional yeast (optional); Salt and white pepper to taste

Description

Vegan Shepherd’s Pie is a delightful, hearty dish that transforms traditional comfort food into a nourishing, plant-based meal. With a savory lentil filling enriched by vibrant vegetables and topped with creamy mashed potatoes, this recipe is perfect for family dinners or cozy gatherings. The combination of flavors and textures in this vegan meat pie will satisfy everyone at the table, making it an ideal choice for both vegans and non-vegans alike. Plus, it’s easy to prepare and can be customized with your favorite seasonal vegetables or spices. Enjoy the wholesome goodness of this dish knowing each bite is as nutritious as it is delicious!

Ingredients

Scale

1 cup dried brown or green lentils
4 cups vegetable broth
2 tablespoons olive oil
1 large yellow onion, diced
2 medium carrots, diced
2 stalks celery, diced
8 oz mushrooms, sliced
3 cloves garlic, minced
2 tablespoons tomato paste
1/2 cup red apple vinegar (optional, substitute with vegetable broth if needed)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
1 cup frozen peas
1 cup corn kernels (frozen or canned)
1 tablespoon soy sauce or tamari
4 lbs russet potatoes, peeled and quartered
1 cup unsweetened plant-based milk
4 tablespoons vegan butter
Nutritional yeast (optional)
Salt and white pepper to taste

Instructions

Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until softened.
Stir in garlic, carrots, and celery; cook until fragrant. Add mushrooms and cook until they release moisture.
Mix in tomato paste along with dried thyme and rosemary.
Pour vegetable broth into the skillet with lentils; bring to a boil then simmer covered until lentils are tender (25-30 minutes).
Meanwhile, boil quartered potatoes until fork-tender (15-20 minutes). Drain and mash with vegan butter and plant-based milk until creamy.
Preheat oven to 400°F (200°C). Spread lentil mixture in a baking dish and layer mashed potatoes on top.
Bake uncovered for about 25-30 minutes or until golden brown.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main
Method: Baking
Cuisine: Plant-Based

Nutrition

Serving Size: 1 slice (245g)
Calories: 350
Sugar: 6g
Sodium: 450mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 14g
Protein: 12g
Cholesterol: 0mg

Keywords: Feel free to use different vegetables like zucchini or bell peppers based on your preferences. For added flavor, consider mixing in nutritional yeast into the mashed potatoes for a cheesy taste.