Classic Vegan Shepherd's Pie

Two servings of shepherd's pie served in two bowls.

This Vegan Shepherd’s Pie is the perfect comfort food for cold winter nights. It is a delicious plant based and gluten free casserole to serve alongside your holiday meal or enjoy as an easy weeknight meal during the winter months.

5 from 1 vote

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Prep Time: 30

Cook Time: 50

Total Time: 1 20

Servings: people

Calories: 348kcal

Author: Sarah McMinn

Ingredients

Lentil Filling

2 tbsp. olive oil
1 medium yellow onion (about 1 cup), diced
2-3 cloves of garlic, minced
1 tsp. dried rosemary
1 tsp. dried thyme
½ tsp. salt
2 cups carrots, peeled and diced
1 cup mushrooms, diced
1 ½ cup dried brown lentils
4 cups vegetable broth
2 tbsp. tomato paste
8 ounces frozen peas

Mashed Potatoes

2 pounds russet potatoes, peeled and roughly chopped
4 tbsp. vegan butter
½ cup unsweetened non-dairy milk
1 teaspoon salt, to taste
pepper, to taste

US Customary - Metric

Instructions

Begin by making the mashed potatoes. Wash, peel, and chop the potatoes into roughly 1" cubes. In a large stockpot bring 6 cups of water to boil. Add cubed potatoes and boil until soft, about 15 minutes. Time will depend on how large your pieces are. Potatoes are done when they are easily pierced with a fork. Drain the water through a colander and rinse under cold water until the potatoes have cooled enough to handle. Lightly mash the potatoes with a potato masher. Once most of the big chunks have broken down, add the remaining ingredients and mix together until well incorporated and the potatoes are light and fluffy. Set aside.
Preheat your oven to 400 F. Spray a 3-quart casserole dish and set aside.
In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté for 5 minutes, until onions are translucent and fragrant. Add the carrots and mushrooms and sauté for an additional 2 minutes, until the mushrooms have started to release their juices. Stir in spices and salt until fully coated. Add the lentils, vegetable broth, and tomato paste. Bring to a boil, reduce heat to a simmer, and cover. Cook for 30-40 minutes until the lentils are cooked all the way through and all the liquid has absorbed. Stir in the peas.
Transfer the lentil/vegetable mixture to your prepared casserole dish. Top with the mashed potatoes. Smooth evenly with a spoon or offset spatula. Drizzle with a little extra olive oil and sprinkle with salt and pepper.
Cook for 10-15 minutes until the potatoes have turned golden brown and the liquid underneath is boiling over. Remove from the oven and let cool 10 minutes before serving.

Notes

Serving and Storing -This meal is best served fresh out of the oven. Serve it with fresh bread or biscuits and a side of roasted veggies. Store the pie in the refrigerator for up to 3 days. To store it, let the casserole first cool completely before transferring to an airtight container and placing it in the refrigerator. When you are ready to serve, remove the pie from the fridge and either bake it at 350 for about 20 minutes or until warmed through or heat in the microwave for 1 to 2 minutes.

Make in Advance - To make this recipe in advance, assemble the dish in your casserole dish and tightly wrap it prior to baking. Store the unbaked casserole in the refrigerator for up to 3 days. When you are ready to serve, simply follow the heating instructions below. You will need to cook it a bit longer since the casserole will be chilled.

Recipe Tips

Cut the potatoes into even sizes. I use about 1-inch cubes, if you cut them larger, you will need to boil them for a bit longer.
Make sure the lentils are fully cooked. This will help ensure your filling has the right consistency.

Variations

For a low carb option, substitute the mashed potatoes for mashed cauliflower. If you want to make a keto-friendly varation, substitute the lentils for 3 cups of chopped mushrooms. Cook the filling until the veggies are cooked all the way through, about 5 minutes.

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