Description
Lentil Shepherd’s Pie
This comforting vegan Lentil Shepherd’s Pie is perfect for cozy nights! It’s rich, flavorful, and protein-packed, with tender lentils topped by creamy mashed potatoes that turn golden and crispy in the oven. The recipe is budget-friendly, easy to make, and tastes so good you won’t miss the meat. Whether it’s a weekday dinner or a special occasion, this dish will warm you right up.
6 large potatoes (Yukon Gold preferred)
½ tsp salt
⅓ cup non-dairy milk
Vegan butter (optional)
1 onion, chopped
4 cloves garlic, chopped
1 large carrot, diced
2½ tsp dried herbs (thyme, rosemary)
190g cooked green/brown lentils
2 tbsp arrowroot/cornstarch
3 tbsp tamari/soy sauce
240 ml canned crushed tomatoes
240 ml vegetable stock
Salt & pepper to taste
Directions:
1. Preheat oven to 400°F (200°C).
2. Boil potatoes, mash with milk & butter.
3. Sauté onion, garlic, carrot; add herbs, lentils, tamari, tomatoes, and stock.
4. Top lentil mix with mash, bake for 30 min, broil for crispiness.
Prep Time: 15 min
Kcal: 316 per serving
Step-by-Step Guide
1. Prepare the Potatoes: Peel and quarter the potatoes. Boil in salted water for 15-20 minutes until fork-tender. Drain and return to the pot. Mash with non-dairy milk and vegan butter (if using) until smooth. Season with salt and pepper. Set aside.
2. Make the Lentil Filling: While potatoes cook, heat oil in a large skillet over medium heat. Sauté chopped onion for 5 minutes until soft. Add garlic and diced carrot, cooking for another 5 minutes. Stir in the dried herbs.
3. Thicken the Filling: Add the cooked lentils to the skillet. In a small bowl, whisk the arrowroot or cornstarch with the tamari or soy sauce to create a slurry. Pour this and the crushed tomatoes and vegetable stock into the skillet. Simmer for 10-15 minutes until the sauce has thickened significantly.
4. Assemble and Bake: Transfer the thickened lentil mixture to a 9×13 inch baking dish. Carefully spread the mashed potatoes evenly over the top. Use a fork to create texture on the surface, which helps it crisp up. Bake at 400°F (200°C) for 30 minutes.
5. Finish and Serve: For a golden-brown top, switch the oven to broil for 2-3 minutes, watching closely to prevent burning. Let the pie cool for 10 minutes before serving.
Serving Suggestions
This hearty pie is a complete meal on its own. For a lighter touch, pair it with a simple green salad dressed with a tangy vinaigrette to cut through the richness. Steamed green beans, roasted Brussels sprouts, or glazed carrots also make excellent side dishes. A dollop of vegan sour cream or a sprinkle of fresh chopped parsley on top adds a fresh finish.
How-to Summary
Boil and mash potatoes with vegan milk. Sauté onion, garlic, and carrot, then simmer with lentils, herbs, tamari, tomatoes, and stock until thick. Spread lentil filling in a dish, top with mashed potatoes, and bake at 400°F for 30 minutes until golden and bubbly.
Frequently Asked Questions
Can I use a different type of lentil?
Yes, brown or green lentils hold their shape best. Red lentils will break down and create a mushier filling, which will still taste good but have a different texture.
How can I make this gluten-free?
Ensure your tamari or soy sauce is a certified gluten-free variety. Arrowroot and cornstarch are naturally gluten-free.
Can I prepare this dish ahead of time?
Absolutely. Assemble the pie completely, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if cooking straight from the fridge.
What’s the best way to store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or re-bake the whole dish covered with foil at 350°F until warmed through.
Can I freeze the shepherd’s pie?
Yes, before baking. Assemble in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
Common Mistakes to Avoid
- Watery Filling: Not simmering the lentil mixture long enough for the sauce to reduce and thicken. It should be very thick, not soupy, before topping with potatoes.
- Lumpy Potatoes: Mashing potatoes while they are still hot ensures a smooth texture. Letting them cool first makes them gummy and difficult to mash smoothly.
- Skipping the Broil: The brief broiling step is crucial for achieving the signature crispy, golden-brown potato topping.
- Over-salting: Tamari/soy sauce and vegetable stock contain salt. Always taste the filling before adding extra salt.
Conclusion
This Vegan Lentil Shepherd’s Pie is the ultimate proof that comfort food doesn’t need meat to be deeply satisfying. It’s a reliable, nutritious, and crowd-pleasing recipe that simplifies weeknight dinners and impresses at gatherings. With its savory lentil filling and crispy potato topping, it delivers on every level of flavor and texture. Give this recipe a try—it’s bound to become a cherished staple in your home cooking repertoire.