Lentil Shepherds Pie
This cozy lentil shepherds pie layers a rich and savory lentil and vegetable filling under a cloud of creamy vegan mashed potato topping for the ultimate plant-based comfort food. Every component is completely vegan making this a hearty dairy-free and meat-free version of the beloved British classic.
A hearty vegan shepherds pie with a savory lentil filling topped with fluffy vegan mashed potatoes.
Nutrition per serving
Ingredients
Filling
Topping
Instructions
Cook the Lentils and Filling
Combine lentils and 3 cups of vegetable broth in a large saucepan. Add diced carrots tomato paste and soy sauce. Bring to a boil then reduce heat and simmer for 25 minutes until lentils are tender and most liquid is absorbed. Stir in frozen peas.
Make the Mashed Potato Topping
While lentils cook boil cubed potatoes in salted water for 15 to 18 minutes until completely tender when pierced with a fork. Drain thoroughly then mash with vegan butter and warm oat milk until smooth and fluffy. Season generously with salt and pepper.
Preheat Oven and Assemble
Preheat oven to 400 degrees Fahrenheit. Transfer the lentil filling into a 9x13 inch baking dish and spread evenly. Dollop mashed potatoes over the top and gently spread to cover the entire surface of the filling.
Create Texture on Top
Use a fork to create ridges and peaks across the mashed potato surface which will become golden and crispy in the oven. These textured peaks add a wonderful contrast to the creamy interior.
Bake Until Golden
Bake for 25 to 30 minutes until the mashed potato topping is golden in spots and the filling is bubbling around the edges. Let rest for 10 minutes before serving to allow the filling to set slightly.
Substitutions
Common mistakes
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