Vegan Shepherds Pie
This classic vegan shepherds pie features a deeply savory lentil and vegetable filling topped with the fluffiest creamiest mashed potato crust you have ever tasted. Completely plant-based and deeply comforting, this vegan recipe is the ultimate cold-weather dinner for the whole family.
A deeply comforting vegan shepherds pie with a savory lentil filling crowned by a cloud of buttery mashed potatoes.
Nutrition per serving
Ingredients
filling
topping
seasoning
Instructions
Cook the Lentil Filling
Saute the onion in oil over medium heat for 5 minutes until soft. Add the rinsed lentils, frozen vegetables, soy sauce, vegetable broth, and thyme. Bring to a boil then simmer uncovered for 20 to 25 minutes until lentils are tender and most liquid is absorbed.
Make the Mashed Potato Topping
Boil the peeled and cubed potatoes in salted water for 15 minutes until completely tender when pierced with a fork. Drain well and mash with vegan butter and warm plant milk until incredibly smooth and fluffy. Season generously with salt and white pepper.
Assemble the Pie
Preheat oven to 190C or 375F. Transfer the lentil filling into a large deep baking dish and spread evenly. Spoon the vegan mashed potato over the top and spread it to the edges sealing in the filling completely. Use a fork to create ridges on the surface.
Bake Until Golden
Bake the vegan shepherds pie in the preheated oven for 20 to 25 minutes until the mashed potato topping is lightly golden and the filling is bubbling around the edges. Rest for 5 minutes before serving this ultimate plant-based comfort food dish.
Substitutions
Common mistakes
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