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Vegan Lentil Shepherds Pie

Vegan Lentil Shepherds Pie

Vegan lentil shepherds pie with creamy mashed potato crust and savory lentil filling. 100% plant based comfort food.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 lbs russet potatoes peeled and cubed
  • 4 tbsp vegan butter
  • 1/2 cup unsweetened plant milk warm
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 3 large carrots diced
  • 3 stalks celery diced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tbsp vegan worcestershire
  • 1 tsp dried thyme
  • 1.5 cups green or brown lentils rinsed
  • 4 cups vegetable broth
  • 1 cup frozen peas
  • salt and pepper to taste

Method
 

  1. **Boil.** Cover potatoes with cold salted water. Bring to a boil, cook 15 minutes until fork tender. Drain.
  2. **Filling.** Heat oil in a large skillet. Saute onion, carrots, and celery 8 minutes until soft. Add garlic, tomato paste, soy sauce, worcestershire, and thyme. Cook 1 minute.
  3. **Simmer.** Add lentils and broth. Bring to a boil, then simmer uncovered 25 minutes until lentils are tender and the gravy is thick. Stir in peas.
  4. **Mash.** Mash drained potatoes with vegan butter, warm plant milk, salt, and pepper until fluffy.
  5. **Assemble.** Preheat broiler. Spread lentil filling in a baking dish. Top evenly with mash, making peaks with a fork.
  6. **Broil.** Broil 3 to 4 minutes until the top is golden with crisp peaks. Serve hot.

Notes

Use green or brown lentils only. Red lentils turn to mush. Vegan swap: vegan butter and plant milk replace butter and cream in the mash here. Store leftovers in the fridge for up to 4 days.