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Vegan Shepherd's Pie

A hearty and comforting Vegan Shepherd's Pie made with lentils, fresh veggies, and creamy mashed potatoes, all cooked in one pan for easy cleanup.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup lentils Use any type of lentils as preferred.
  • 2 cups vegetable broth Low-sodium broth can be used for a healthier version.
  • 1 onion, diced Yellow or white onion works best.
  • 2 carrots, diced Peel before dicing.
  • 2 celery stalks, diced
  • 2 cloves garlic, minced Toasted garlic enhances flavor.
  • 1 cup frozen peas
  • 1 tablespoon tomato paste
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 4 cups mashed potatoes Made with non-dairy milk and vegan butter.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes.
  3. In a skillet, sauté onion, carrots, and celery until softened. Add garlic and cook for another minute.
  4. Stir in the cooked lentils, frozen peas, tomato paste, thyme, salt, and pepper. Cook together for 5 minutes.
Assembly and Baking
  1. Transfer the lentil mixture to a baking dish and spread evenly.
  2. Top with mashed potatoes, smoothing them out.
  3. Bake in the preheated oven for 25-30 minutes, until the top is slightly golden.
  4. Let cool for a few minutes before serving.

Notes

For added flavor, serve with a sprinkle of fresh herbs. This dish keeps well in the fridge for up to 4 days and can be frozen for up to 3 months.