vegan 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.

https://embed.mediavine.com/videos/pqvlp3fk7iolwq5utxmz

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

A hearty, 9-ingredient Vegan Shepherd's Pie that's loaded with veggies and savory lentils and topped with fluffy mashed potatoes. So flavorful and satisfying that you won't miss the meat!

1-Hour Vegan Shepherd's Pie

onion

garlic ((minced))

brown or green lentils ((rinsed and drained))

vegetable stock (DIY

thyme

yukon gold potatoes, partially peeled ((thoroughly washed))

Salt and pepper ((to taste))

Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.

Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add add desired amount of vegan butter (2-4 Tbsp as original recipe is written // adjust if altering batch size), and season with salt and pepper to taste. Loosely cover and set aside.

While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9x13 pan. An 8x8 won’t fit it all but close! // as original recipe is written // adjust number or size of dish if altering batch size).

In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil (amounts as original recipe is written // adjust if altering batch size) until lightly browned and caramelized - about 5 minutes.

Add a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).

In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.

OPTIONAL: To thicken the mixture, add 2-3 Tbsp (amount as original recipe is written // adjust if altering batch size) mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp (amount as original recipe is written // adjust if altering batch size) cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.

Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.

Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.

Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.

https://www.youtube.com/watch?v=4fy-gGxFyzE

A hearty, 9-ingredient Vegan Shepherd's Pie that's loaded with veggies and savory lentils and topped with fluffy mashed potatoes. So flavorful and satisfying that you won't miss the meat!

Full Recipe: https://minimalistbaker.com/1-hour-vegan-shepherds-pie/

The exact origin of Shepherd’s pie is a bit of a mystery! But both the Irish and British claim the origination of this hearty, mashed potato crust dish. It’s thought that it may have developed in the mid-19th century from cottage pie, which is a similar dish made with a different type of meat in the filling. The following is our plant-based take on the concept.
 
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1-Hour Vegan Shepherd's Pie | Minimalist Baker Recipes

This Vegan Shepherd's Pie has pure comfort in every bite! The filling combines mushrooms, grated carrots, and onions for a meaty mince that is savory and satisfying!&nbsp;

Vegan Shepherd's Pie

potatoes

non-dairy milk (, unsweetened (more if needed))

vegan butter

Salt (to taste)

grapeseed oil ((or preferred oil))

baby bella mushrooms (, finely chopped)

onion (, grated)

carrot (, finely grated (*see note))

garlic (, minced)

tomato paste

tamari (, low sodium (sub soy sauce))

rosemary

red wine

walnuts (,

vegetable broth (, low sodium)

corn starch (, whisked with 2 tablespoons water)

peas (, thawed)

Salt and fresh-cracked pepper (,

Place the potatoes in a large pot and cover with cold water. Add salt to the water. Over high heat, bring the water to a boil, then reduce heat to maintain a low boil. Cook until potatoes are very tender and easily pierced with a fork with no resistance when falling off. About 15-20&nbsp;minutes.

Drain potatoes well and place back in pot, then return pot to stove. Over low heat, mash potatoes to let the steam escape.&nbsp;Now add butter, 1/4 cup milk, salt &amp; pepper. Mash until smooth &amp; creamy. Add an additional 1/4 cup of milk at a time as needed&nbsp; (*too much milk can make the potatoes soupy). Loosely cover and set aside.&nbsp;

Mashed Potatoes

Preheat oven to 400 °F (200 °C). You will need a 9-inch baking dish (or something similar).

Heat a large skillet over medium-high heat. Add oil and wait until it's hot and shimmering. Now add mushrooms and sauté until they have released their moisture, reduced in size and are slightly&nbsp;browned. The pan should be mostly dry (about 7-8 minutes).

Reduce heat to medium and add onions, carrots, and garlic. Sauté until cooked down about 3-4 minutes.&nbsp;

Make a small open space in the pan to add the tomato paste (make sure it's touching the surface of the pan). Cook for 30 seconds and then stir into the veggies.&nbsp;

Add tamari and herbs. Cook for 30-60 seconds until fragrant.&nbsp;

Turn&nbsp;up the heat to medium-high and pour in the red wine. Cook until almost completely reduced, about 2-3 minutes. Turn heat back to medium.&nbsp;

Add the walnuts, broth, and cornstarch/water mixture. Bring to a simmer and cook until thickened, about 3-5 minutes. Stir in thawed peas and cook for 1-2 minutes. Add salt and pepper to taste. Remove from heat.&nbsp;

Using a spatula, place mixture evenly in a casserole dish. Now gently top with mashed potatoes and spread evenly. For texture, you can rake a fork across the top, going both ways. Bake in the oven&nbsp;for 20-30 minutes until heated throughout. For an extra browned top, broil for 1-2 minutes, but watch carefully to prevent burning.&nbsp;&nbsp;

Filling

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.

Classic Vegan Shepherd's Pie

yellow onion (about 1 cup), (diced)

garlic, (minced)

carrots, (peeled and diced)

mushrooms, (diced)

brown lentils

vegetable broth

peas

russet potatoes, (peeled and roughly chopped)

unsweetened non-dairy milk

tsp salt, (to taste)

pepper, (to taste)

Begin by making the mashed potatoes. Wash, peel, and chop the potatoes into roughly 1&quot; 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.

Vegan Shepherd's Pie with protein rich lentils with vegetables in a rich gravy, topped with classic mashed potatoes and baked to perfection for a hearty and comforting vegan lunch or dinner!

Vegan Shepherd'S Pie

yellow onion (about 1 cup), diced

garlic,

carrots, diced

celery, diced

dried thyme (or half rosemary)

(14 ounces.) lentils (or 3 cups cooked), drained and rinsed

all-purpose flour

2 tablespoons tomato paste

vegan Worcestershire sauce (such as Annie’s), or use tamari or soy sauce

dijon

corn (or 6 ounces. can, drained)

salt + pepper,

lbs. potatoes (yukon or russet), cut into 1 inch cubes

vegan butter (my favorite it Miyoko’s) or olive oil

almond milk

garlic powder

pepper,

VEGAN SHEPHERD'S PIE

Potatoes

 Cut potatoes into 1 inch cubes. Add potatoes to a large pot and cover with water (I added a few sprigs of thyme to the water.) Bring to a boil and simmer until potatoes are tender, about 15 minutes. Drain potatoes, add butter/oil, mash into potatoes to melt, add milk and stir until desired consistency. Add salt and freshly ground pepper to taste and set aside in a warm place.

In a shallow pot or dutch oven, warm oil/water over medium heat, add onions, carrots, celery and garlic, saute for 5 minutes. Add thyme and rosemary, cook for 1 minute more. Add the lentils, tomato paste, Worcestershire sauce and flour, mix well until flour is incorporated and no white streaks. Add the corn, peas, dijon, salt, pepper, and vegetable broth, simmer for 5 minutes, stirring occasionally. Taste for flavor and season with more salt and pepper to taste.

Assemble

Using the pot you cooked the vegetables or transfer to a 9 x 9 or 9 x 11 baking dish, evenly layer the mashed potato topping overtop, spreading from edge to edge. Leave as is, or make a pattern on the potatoes using the back of a fork, dragging it from edge to edge, then repeat in the other direction for a criss cross pattern.

Bake

If the baking dish seems very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Place in the oven and bake, uncovered, for 25 – 30 minutes. Let cool for 15 minutes before serving.

Store

Leftovers can be stored in the refrigerator for up to 5 &#8211; 6 days in a covered container. To store longer, keep in the freezer for 2 &#8211; 3 months.

Preheat oven to 400 degrees F.

Julie, this shepherd's pie is amazing!!  My entire family loved it, and they are not vegan.  It's filling and the blend of tastes and spices is perfect.  I didn't have vegan Worcestershire (I didn't know there was such a thing!) so I used soy sauce.  The recipes you put on your site, and I've made so many of them, are just magnificent.  This is right up there with your delicious mushroom bourguignon, and I'm making the white bean lentil soup tonight.  You are the best!  Thank you!!

I'm new to Whole foods plant based eating, but this recipe was easy and delicious. My husband (an avid meat eater) said he hardly noticed the lack of meat and enjoyed it. I added fresh rosemary and thyme from our garden but otherwise followed the recipe. I'll definitely use more from this site!

We have loved every recipe we have tried. You have a gift! We just wanted to say thank you for posting beautiful, clear pictures of the ingredients for your recipes. We have autistic boys and when we pick out recipes for the week, they can clearly see what will go into what they are eating. It's such a small thing, but helps us in a big way. Thank you!

I just made this recipe tonight and it turned out amazing! I didn't read the note about the lentils and used red instead of green so it was a little mushy, but it still tasted great! I used half sweet potatoes and half regular potatoes for the mashed potatoes.  I recently discovered your blog and I'm really loving these recipes, thank you so much!

This was so good!  The flavors were perfect.  I used green lentils. Even my picky 10-year old had two servings.  I was expecting her to just scrape the potatoes off the top, so we were all shocked.  My husband (a flexitarian -haha) said he is even willing to try your vegan "meatloaf" now.  yay!

I made this over the weekend and it was a hit with three non-vegans having multiple servings.  The only thing I changed was I used Beyond Meat crumbles instead of lentils.

Thank you very much!

This vegan Shepherd's Pie is a hearty comfort meal perfect for the holidays. Serve this up for Thanksgiving as a delicious plant-based side dish or entree!

lbs sweet potatoes

green/brown lentils

quinoa (I used rainbow)

bay leaves

vegetable broth (divided)

mushrooms

celery (about 3 stalks)

carrot (about 1 medium)

Salt & pepper

balsamic vinegar

arrowroot powder (optional)

Add the sweet potatoes to a pot and top with water. Bring to a rolling boil then cover and let cook for 15 minutes.

Meanwhile, add the lentils and quinoa to a small saucepan. Cover with 2 cups of broth, the fresh thyme and bay leaves. Bring to a boil, cover and reduce to simmer. Cook for about 30 minutes until the water has been absorbed.

When the potatoes are done cooking, drain the water and add in non-dairy milk, butter, salt and pepper. With an electric mixer, whip potatoes until smooth and creamy. Cover and set aside.

When the lentils are done, preheat the oven to 425ºF and heat the olive oil in a large skillet (or dutch oven) over medium heat.

Add the mushrooms, onion, celery, carrot and garlic powder to the hot skillet and season with salt and pepper. Cook until veggies are tender, about 10 minutes. Add lentil-quinoa mixture and stir to combine. Stir in balsamic vinegar and 1 cup of broth.

Whisk the remaining 1/2 cup broth together with the arrowroot powder and in a separate dish. Once smooth, stir into the filling mixture.

Transfer the lentil mixture to a baking dish (I used a 2 qt, but 9x13 will also work). Smooth with a spatula and top with whipped potatoes. Spread the potatoes out in an even layer and smooth over with a spatula. Sprinkle with salt and pepper and bake for 15 - 20 minutes until potatoes have browned slightly.

Remove and let cool for 5 minutes then serve!

https://content.jwplatform.com/videos/tD9w7glh.mp4

Vegan Shepherd’s Pie with Whipped Sweet Potato

Here's the very best vegan shepherd's pie! The hearty veggie and lentil filling contrasts fluffy potatoes in this stunning plant based dinner recipe.

Vegan Shepherd's Pie (Best Ever!)

recipe Vegan Mashed Potatoes

olive oil, divided

portabella mushrooms (2 large mushroom caps)

carrots

kosher salt, divided

all-purpose flour cornstarch

fennel seeds

smoked paprika

sage

soy sauce (or liquid aminos)

rosemary,

Preheat the oven to 375 degrees Fahrenheit. 

Start the mashed potatoes

Start the Vegan Mashed Potatoes recipe**. (You can also make these in advance; just reheat before spreading onto the filling to bake.)

Prep the vegetables

Meanwhile, dice mushrooms into bite-sized chunks. Peel and slice the carrots into thin half-circles. Cut the onion into thin slivers length-wise (also called French cut; see the instructions in 1:40 of the linked video).

Make the filling

In large pot, heat 2 tablespoons olive oil on medium high heat. Cook the mushrooms for 5 minutes until golden and tender. Reduce the heat to medium and add 2 tablespoons olive oil and the sliced onion and carrots. Sprinkle with 1/2 teaspoon kosher salt and cook 5 to 7 minutes until the onions are tender and just browning.

Reduce the heat to medium low. Stir in the flour (or cornstarch), fennel seeds, smoked paprika, garlic powder, and dried sage and cook for 1 minute. Add the vegetable broth, peas, lentils (drained if canned), soy sauce and remaining 1/2 teaspoon kosher salt. Cook for about 5 minutes until the broth is very thick and the vegetables are heated through.

Finish the mashed potatoes

When the potatoes are done cooking, mash them according to the instructions in that recipe.

Pour the filling into a 2-quart small baking dish. Spread the mashed potatoes in a layer on top. Bake 18 to 20 minutes until the potatoes are lightly browned. If desired, broil for 1 to 2 minutes to brown the top. Garnish with chopped rosemary and serve warm.

This vegan lentil shepherd's pie holds its shape and pairs perfectly with a savoury vegan gravy. Easy and packed with protein and veggies!

Vegan Lentil Shepherd's Pie - Sturdy &amp; Scrumptious

yellow potatoes,

½ -1 cup soy milk

medium onion, small diced

mushrooms, small diced*

½ cup carrot, small diced (220 grams, 2 ½ to 3 large carrots)*

tbsp tamari (or soy sauce)

tbsp vegan worcestershire sauce (or more tamari)

thyme (can use frozen!)

almond flour (see notes

green lentils, cooked (or brown lentils)

If your lentils are not pre-cooked, add 1 ½ cup lentils to 4 cups water. Bring to a boil. Reduce to a simmer, cover the pot, and simmer for 20 minutes or until tender. Drain any excess water and salt as desired.

For the mashed potatoes; peel and chop the potatoes into larger chunks (if chopped too small the potatoes will take on too much water and taste watered down). Cover the potatoes with water, sprinkle in 1 tsp salt, bring to boil. Reduce the heat slightly, partially cover the pot with the lid, and cook for 10-15 minutes until the potatoes are fork tender. Drain the water, add butter, and as much milk as needed to mash the potatoes and make them as creamy as desired.

Heat oil (or water/broth) over medium heat and saute the onion for 2-3 minutes until softened and fragrant. You can season with a bit of salt and pepper as you add in additional ingredients. Add the minced garlic and saute for 30 seconds to 1 minute.

Add the chopped mushrooms. Saute for another 5-8 minutes until the mushrooms have softened and let out water.

Add the finely chopped carrots, celery, and the tomato paste. *It’s helpful to chop the carrots and celery as small as you can so that they soften as much as possible and aren’t too crunchy in the finished pie. Cook for 5 minutes with the lid of your pan on, if possible, to help the veggies steam. In the meantime, roughly mash the lentils.

Add the mashed lentils, tamari, worcestershire sauce, and thyme leaves. Cook for another 2 minutes until all the flavours are combined.

Stir in the almond flour and remove from the heat.

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Top 12 vegan shepherds pie recipes from across the web

The most viewed vegan 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

1-Hour Vegan Shepherd's Pie

Vegan Shepherd's Pie

Classic Vegan Shepherd's Pie

Vegan Shepherd'S Pie

Vegan Shepherd's Pie

Vegan Shepherd's Pie (Best Ever!)

Vegan Shepherd's Pie (Best Ever!)

Vegan Lentil Shepherd's Pie - Sturd...

Mini Vegan Cottage Pie Cupcakes

Weeknight Vegan Shepherd's Pie

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