lentil shepherds pie

The ultimate Vegan Lentil Shepherd&#x27;s Pie featuring rich, flavourful, saucy lentils topped with fluffy, creamy mashed potatoes &amp; baked until deliciously golden brown &amp; crispy. Easy, healthy, comforting and filling! 

Lentil Shepherd’s Pie

salt

/ 80 mls non-dairy milk (, unsweetened)

butter

olive oil

onion (, chopped finely)

garlic (, chopped finely)

carrot (, peeled & diced)

herbs

arrowroot

tamari

/ 240 mls canned crushed tomatoes

/ 240 mls mushroom or vegetable stock

black pepper (,

salt (,

Preheat oven to 400° f (200 °C)

Peel the potatoes (or leave the peels on and wash if you prefer), then chop each potato into about 6 pieces. Put the chopped potatoes in a large pan and cover with hot water from a kettle. Add the salt, cover and bring to the boil. Simmer for about 15 minutes until the potatoes are very tender (check with a fork or knife). Drain then return to the pan and leave them alone with the lid off for a few minutes to allow them to steam dry.

Add the milk and optional butter to the pan and mash very well until creamy. Set aside.

While the potatoes are cooking, warm another pan over a medium heat. Add the oil (or use a little water instead to keep it oil-free) and sauté the onions, garlic and carrot until the onions are starting to go golden brown.

Add the dried herbs, lentils and arrowroot or cornstarch. Stir well to distribute the arrowroot through the lentil mixture then add the tamari or soy sauce, followed by the tomatoes and stir well.

Add the stock and stir again. As soon as it is just starting to bubble, turn off the heat, season with salt and pepper and spoon the lentil mixture into an ovenproof dish.

Spoon the mashed potatoes over the top of the lentil mixture, then using a fork spread it out evenly. A few little gaps around the edges are fine. Rough the potato up with the fork (the rough bits create more crispy bits). At this point you can brush it with a little oil or vegan butter for even more crispiness, or just leave it as it is.

Place the dish on a baking tray (to protect the bottom of your oven in case of any leaks), and bake in the oven for 30 minutes. Then pop it under the broiler/grill for a few minutes to make it extra crispy before serving.

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Rich, flavourful, saucy lentils topped with fluffy, creamy mashed potatoes & baked until deliciously golden brown & crispy. The ultimate vegan lentil shepherds pie!

Lentil Shepherd's Pie

Lentil shepherd&#039;s pie has tender lentils in a rich brothy gravy, topped with creamy mashed potatoes and baked until bubbly.

Easy Lentil Shepherd's Pie

brown lentils (or green lentils)

vegetable broth beef broth if not making vegetarian)

onion (chopped)

mushrooms

carrot (chopped)

rib celery (chopped)

peas (defrosted)

flour

red wine

Worcestershire sauce ((use vegetarian Worcestershire sauce if desired))

tomato paste

parsley (chopped)

salt & pepper

½ cups prepared mashed potatoes

Preheat oven to 400°F.

Combine lentils and 3 cups broth in a saucepan and bring to a boil. Reduce heat to a simmer and cover. Cook 20-25 minutes or until lentils are tender.

Meanwhile, cook onion, mushrooms, carrot, and celery in olive oil over medium heat until onion and carrot are softened. Stir in flour and cook 1 minute more.

Add lentils (and their broth), red wine, Worcestershire sauce, and tomato paste. Stir in peas and simmer uncovered 10 minutes adding more broth as needed to create a sauce. Stir in parsley and season with salt &amp; pepper to taste.

Spoon lentil mixture into a deep-dish pie plate. Top with mashed potatoes and bake 20-25  minutes or until potatoes are browned.

The best vegan Lentil Shepherd’s Pie has a savory and herby lentil filling with soft and cheesy mashed potatoes on top. Kid friendly!

Lentil Shepherd's Pie with Cheesy Mashed Potatoes

russet potatoes

vegan butter

unsweetened, unflavored cashew milk

black pepper

vegan cheese shreds, cheddar preferred

yellow onion, diced

garlic,

rosemary

thyme

Worcestershire sauce

all purpose flour

vegetable broth

frozen pea and carrot mix

corn

Peel your potatoes and chop them into large chunks. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook uncovered for about 15 minutes or until fork tender.

Drain the potatoes in a colander, then return to the pot. Add the vegan butter, milk, salt and pepper to taste and mash until smooth and creamy. Stir in ¾ cup of the vegan cheese, saving the rest for sprinkling on top.

Cover and set aside while you make the lentil filling.

For the potatoes

Preheat the oven to 400℉.

In a large skillet, warm the oil over medium-high heat, then add the onion and sauté for 3-4 minutes, until translucent. Add the garlic and cook for one more minute.

To the skillet, add the lentils, rosemary, thyme, salt, pepper, Worcestershire sauce and tomato paste. Stir to combine and cook for 1 minute.

Now add the flour and stir well until incorporated and no clumps of flour or tomato paste remain.

Stir in the broth, peas and carrot mix and corn. Bring to a boil then reduce to a simmer and cook for 5 minutes, stirring occasionally.

Pour the lentil mixture into a 9x13 inch baking dish (or use your cast iron pan.) Spread it into an even layer, then spoon the mashed potatoes on top of the lentils. Spread them carefully and evenly.

Sprinkle the rest of the vegan cheddar on top, then bake for 25-30 minutes until hot. Serve immediately and enjoy!

Store leftovers covered in the refrigerator for up to 4 days. It can also be frozen once completely cooled.

For the lentil filling

This is a great vegetarian dish, inspired by a classic Shepherd's Pie, with lentils taking the place of meat. Using tinned legumes, like lentils, ensures meals are
still very satisfying and is a budget friendly way to add protein to your diet. Making this meal in advance and in bulk means you can store leftovers for healthy, easy reheat meals another day.

Lentil shepherd's pie recipe

tinned brown lentils

tomato passata

carrots,

peas

salt and pepper

sweet potatoes, diced

cheddar cheese, grated

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5348771529001-6044279175001

Lentil shepherd&#39;s pie with a fun purple sweet potato topping

Lentil and Purple Sweet Potato Shepherds Pie

purple sweet potato (about 15cm long or 400 grams)

dairy-free milk

Salt and pepper

onion

garlic

tomato

extra virgin olive oil (or water)

vegetable broth (stock)

carrot

green beans

lentils

basil, oregano, thyme and other herbs

Preheat oven to 180C.

For the topping, peel and chop the potato and boil in a saucepan for around 15 minutes or until soft. Drain and add to a bowl with the milk and desired seasonings. Use a whizz stick to puree and set aside.

For the filling, peel and chop all vegetables.

In a large saucepan, add the onion, garlic and tomato and saute with oil or water. When fragrant, add the vegetable stock, carrot, green beans, lentils and herbs. Simmer for 10 minutes or until vegetables have cooked through.

Optional: In a small bowl, mix the flour and water until smooth. Add to the saucepan and quickly stir. Add salt and pepper to taste.

Pour lentil mixture into a casserole dish(es). Spread the sweet potato on top as desired.

Bake for 10 minutes or until the top of the potato has turned golden brown.

Remove and let cool for 5 minutes. Enjoy!

Two year old approved!  Purple potato’s really won him over! We enjoyed this too. Thanks!

This was so delicious that I ate have the pan by myself thru the evening.  My BF, who is not even vegan, also wolfed down a large serving.  I will be making this for my temple potluck.  I added nutritional yeast to the potato topping and coconut aminos to the filling.

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Top 5 lentil shepherds pie recipes from across the web

The most viewed lentil shepherds pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lentil Shepherd’s Pie

Easy Lentil Shepherd's Pie

Lentil Shepherd's Pie with Cheesy M...

Lentil shepherd's pie recipe

Lentil and Purple Sweet Potato Shep...

The most viewed lentil shepherds pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine