Name: Vegan Lentil Shepherd’s Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: British-inspired
Ingredients: 1 cup dried green or brown lentils (or 2 cups canned, drained); 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 cup frozen peas; 2 tbsp tomato paste; 2 tbsp soy sauce (or tamari for gluten-free); 1 ½ cups vegetable broth; 1 tsp dried thyme; 1 tsp dried rosemary; 1 bay leaf; Salt and pepper to taste; 2 tbsp olive oil; 4 large Russet potatoes, peeled and chopped; ¼ cup plant-based butter; ½ cup plant-based milk (almond, oat, or soy); Salt and pepper to taste; Pinch of nutmeg (optional)

Vegan Lentil Shepherd’s Pie

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Hearty Vegan Lentil Shepherd’s Pie made with savory lentils, vegetables, and creamy mashed potatoes for a comforting plant-based meal.

Author: Ella
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings
Category: Main Course
Method: Stovetop + Baking
Cuisine: British-inspired
Diet: Vegan

Ingredients

For the Lentil Filling:

1 cup dried green or brown lentils (or 2 cups canned, drained)
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup frozen peas
2 tbsp tomato paste
2 tbsp soy sauce (or tamari for gluten-free)
1 ½ cups vegetable broth
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper to taste
2 tbsp olive oil

For the Mashed Potato Topping:

4 large Russet potatoes, peeled and chopped
¼ cup plant-based butter
½ cup plant-based milk (almond, oat, or soy)
Salt and pepper to taste
Pinch of nutmeg (optional)

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Instructions

Cook lentils (if using dried): Rinse lentils, then simmer in 3 cups water for 20–25 minutes until tender. Drain and set aside.
Sauté vegetables: Heat olive oil in a large pan. Add onion, carrots, and celery. Cook 5–7 minutes until softened.
Add garlic: Stir in garlic and cook for 1 minute.
Make filling: Add lentils, tomato paste, soy sauce, herbs, bay leaf, and vegetable broth. Simmer for 15 minutes until thickened. Season with salt and pepper. Remove bay leaf and stir in peas.
Prepare potatoes: Boil potatoes in salted water for 15–20 minutes until tender. Drain.
Mash potatoes: Add plant-based butter and milk, mash until smooth. Season with salt, pepper, and nutmeg if using.
Assemble: Preheat oven to 400°F (200°C). Spread lentil filling in a baking dish, then top with mashed potatoes. Smooth and create texture with a fork if desired.
Bake: Bake for 20–25 minutes until golden on top.
Serve: Let cool slightly before serving.

Notes

Use canned lentils for a quicker version.
Add mushrooms for extra umami flavor.
For crispier topping, broil for 2–3 minutes at the end.
Great for meal prep—flavors deepen over time.
Store leftovers in the fridge for up to 4 days.

Find it online: https://elladishes.com/vegan-lentil-shepherds-pie/