Description
A hearty and comforting Vegan Lentil Shepherd’s Pie with a rich lentil-vegetable base topped with creamy mashed potatoes.
Ingredients
1 cup dried green or brown lentils (or 2 cups cooked)
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp flour (or cornstarch for gluten-free)
2 cups vegetable broth
1 tbsp tomato paste
1 tsp thyme
1 tsp rosemary
Salt & pepper to taste
4 medium potatoes, peeled & chopped
2 tbsp vegan butter
½ cup plant-based milk
Salt to taste
Instructions
1. Boil potatoes until tender, drain, and mash with vegan butter, milk, and salt.
2. Heat oil, sauté onion, carrots, celery, and garlic until softened.
3. Stir in lentils, tomato paste, flour, and herbs.
4. Add broth, simmer 20–25 minutes until lentils are tender and mixture thickens.
5. Spread lentil mixture into baking dish, top with mashed potatoes.
6. Bake at 375°F (190°C) for 20 minutes until golden.
Notes
Make ahead: Assemble and refrigerate, then bake when ready.
For a healthier twist, swap white potatoes with sweet potatoes.
Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegan, Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
Keywords: Vegan Lentil Shepherd’s Pie, vegan comfort food, plant-based shepherd’s pie