Vegan Shepherd’s Pie
A hearty plant-based take on the classic shepherd's pie featuring a savory lentil-and-vegetable filling and a fluffy mashed potato crust, perfect for family dinners or potlucks.
Ingredients
Filling Ingredients
- 1 cup brown or green dried lentils Provides meaty texture.
- 4 cups low-sodium vegetable broth Choose low-sodium to control seasoning.
- 2 tbsp olive oil Use extra-virgin for flavor.
- 1 large yellow onion, diced White or red onion works too.
- 2 medium carrots, diced Adds sweetness and color.
- 2 stalks celery, diced Classic mirepoix component.
- 8 oz mushrooms, sliced (cremini or mixed wild) adds umami and body.
- 3 cloves garlic, minced Fresh recommended.
- 2 tbsp tomato paste Depth and richness.
- 1/2 cup dry red wine (optional) Adds complexity; swap extra broth if avoiding alcohol.
- 1 tsp dried thyme Or 1 tbsp fresh, chopped.
- 1/2 tsp dried rosemary Or 1 tsp fresh, chopped.
- 1 leaf bay leaf Remove before serving.
- 1 cup frozen peas Stir in near the end for color and sweetness.
- 1 cup corn kernels (frozen or canned) adds texture contrast and sweetness.
- 1 tbsp soy sauce or tamari Umami booster; tamari for gluten-free.
Mashed Potato Topping
- 4 lbs russet potatoes, peeled and quartered Classic fluffy mash; Yukon Gold for creamier mash.
- 1 cup unsweetened plant-based milk Almond, soy, or oat; neutral-flavored is best.
- 4 tbsp vegan butter Richness for the mash.
- 2 tbsp nutritional yeast (optional) Gives a cheesy, savory lift.
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Rinse lentils and pick out debris.
- Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened.
- Add mushrooms and remaining 1 tbsp oil. Sauté 5–6 minutes until browned and liquid mostly evaporates.
- Stir in garlic and tomato paste. Cook 1 minute to develop flavor.
- Pour in red wine (if using). Scrape browned bits and cook 2 minutes to reduce.
- Add lentils, vegetable broth, thyme, rosemary, and bay leaf. Bring to a simmer. Cover and cook 20–25 minutes until lentils are tender but not mushy. Remove bay leaf.
- Stir in peas, corn, and soy sauce/tamari. Taste and season with salt and black pepper. If too loose, simmer uncovered to reduce or add a cornstarch slurry and simmer 1–2 minutes until thickened.
- While filling simmers, place potatoes in a large pot of salted water. Bring to a boil and cook 15–20 minutes until fork-tender.
- Drain potatoes thoroughly. Mash with plant milk, vegan butter, nutritional yeast (if using), salt, and white pepper until smooth but not gluey.
Assembly and Baking
- Spoon the lentil filling into a 9x13-inch baking dish (or similar).
- Spread mashed potatoes over the top. Smooth or create peaks with a fork for browning.
- Bake 20–25 minutes until the filling bubbles at the edges and the top begins to brown. For extra color, broil 1–3 minutes—watch closely.
- Let stand 10 minutes before serving to set.
Notes
Refrigerate within two hours. Store covered for up to 3–4 days. To reheat: cover with foil and bake at 350°F (175°C) for 20–30 minutes. Freeze for up to 3 months in an airtight container.