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Vegan lentil shepard's pie in a baking dish.

Vegan Lentil Shepard's Pie

Keri Bevan
Looking for the ultimate comfort food that's packed with protein? This hearty vegan lentil shepherd's pie combines protein-rich lentils and veggies in a savory gravy, all topped with creamy mashed potatoes. At 23g of protein per serving, it's the perfect cold-weather dinner that'll satisfy plant-based and omnivores alike.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course dinner
Cuisine American, British
Servings 6 servings
Calories 434 kcal

Ingredients
  

For the filling:

  • 2 cups lentils cooked
  • 1 onion diced
  • 3 carrots diced
  • 2 celery stalks diced
  • 2 cups mushrooms chopped
  • 3 garlic cloves minced
  • 1 cup frozen peas
  • 2 tablespoons tomato paste
  • 1 cup vegetable broth
  • 1 teaspoon each: thyme rosemary
  • Salt and pepper to taste

For the potato topping:

  • 4 large potatoes peeled and quartered
  • ½ cup plant-based milk
  • 3 tablespoons vegan butter
  • Salt and pepper to taste

Instructions
 

  • Boil potatoes until tender (about 15-20 minutes). Drain and mash with plant milk, vegan butter, salt, and pepper until smooth.
  • Preheat oven to 375°F (190°C).
  • In a large pan, sauté onions, carrots, and celery until softened (5-7 minutes).
  • Add mushrooms and garlic, cook for another 5 minutes.
  • Stir in cooked lentils, peas, tomato paste, herbs, and broth. Simmer for 10 minutes until mixture thickens.
  • Transfer filling to a baking dish. Top with mashed potatoes, creating peaks with a fork.
  • Bake for 25-30 minutes until potatoes are golden and filling is bubbling. If you want the top of your shepard's pie nicely browned, turn on the broiler for the last minutes of the cooking time.

Notes

❄️Storage Instructions

To store in the fridge, let the shepherd's pie cool completely, then cover tightly with plastic wrap or transfer to an airtight container. It will keep well for 3-4 days refrigerated.
For freezing, either freeze the entire pie (cooled completely) in a freezer-safe dish wrapped well in foil and plastic wrap, or portion into individual servings in freezer containers. When frozen properly, it will maintain best quality for up to 3 months.
To reheat from frozen, thaw overnight in the refrigerator and bake at 350°F for about 30 minutes until heated through, or microwave individual portions until hot, adding a splash of broth if needed to prevent drying.

Nutrition

Calories: 434kcalCarbohydrates: 75gProtein: 23gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 309mgPotassium: 1560mgFiber: 26gSugar: 8gVitamin A: 5747IUVitamin C: 46mgCalcium: 104mgIron: 7mg
Keyword lentil shepard's pie, vegan shepard's pie
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