Vegan Lentil Shepherd's Pie
This comforting vegan shepherd's pie features a savory lentil and vegetable filling topped with creamy mashed potatoes. It's a hearty and satisfying dish perfect for a family dinner.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 369 kcal
Allergen information: may contain celery, fish, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
topping
- 900 gpotato, peeled and quartered
- 120 mlunsweetened plant milk
- 30 gvegan butter
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
filling
- 2 tbspolive oil
- 1 pcsyellow onion, chopped
- 2 pcscarrot, diced
- 2 pcscelery stalk, diced
- 3 clovegarlic, minced
- 200 gbrown lentil, rinsed
- 720 mlvegetable broth
- 2 tbsptomato paste
- 1 tspdried thyme
- 0.5 tspdried rosemary
- 1 tbspworcestershire sauce, vegan
- 120 gfrozen pea
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
large pot · oven-safe skillet · potato masher
The method
Step by step
- 1
Preheat your oven to 200°C (390°F).
About 5 min
- 2
Place the potatoes in a large pot and cover with cold water.
Cook’s note: Adding salt to the water helps season the potatoes from the inside out.
- 3
Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
About 20 min
- 4
While the potatoes are cooking, heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat.
Cook’s note: Ensure your skillet is oven-safe for easy transfer later.
- 5
Add the onion, carrot, and celery to the skillet and cook for 5-7 minutes until softened.
About 7 min
- 6
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 7
Add the lentils, vegetable broth, tomato paste, dried thyme, dried rosemary, and vegan worcestershire sauce to the skillet.
- 8
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed.
About 25 min
Cook’s note: Stir occasionally to prevent sticking to the bottom of the pan.
- 9
Drain the cooked potatoes and return them to the pot.
- 10
Add the unsweetened plant milk, vegan butter, salt, and black pepper to the potatoes.
- 11
Mash the potatoes until smooth and creamy.
About 3 min
Cook’s note: For extra creamy mash, use a potato ricer.
- 12
Once the lentil filling is cooked, stir in the frozen peas.
- 13
Spread the mashed potatoes evenly over the lentil mixture in the skillet.
About 2 min
Cook’s note: You can use a fork to create ridges on top for extra crispiness.
- 14
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
About 25 min
- 15
Remove from the oven and let it cool for a few minutes before serving.
About 5 min
Cook’s note: This allows the filling to set slightly.
- 16
Garnish with fresh parsley, if desired.
Per serving
Nutrition
- Calories
- 368.5kcal
- Protein
- 14g
- Carbs
- 58.4g
- Fat
- 9.7g
- Fibre
- 10.1g
- Sugar
- 6.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover shepherd's pie in an airtight container in the refrigerator.
Reheat in the oven at 180°C (350°F) until warmed through, or in the microwave.
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