There’s something magical about the aroma of a shepherd’s pie wafting through the kitchen on a chilly evening. Today, we’re bringing you a vegan twist on this beloved classic that’s every bit as comforting and delicious as the original. Our Vegan Shepherd’s Pie with Lentils and Mashed Potatoes is a hearty, flavorful dish that’ll warm you from the inside out.
Ingredients (Serves 4-6)
For the Lentil Filling:
- 2 cups green or brown lentils, rinsed
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 2 tbsp olive oil
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh thyme leaves
- 1 tbsp tomato paste
- 1 cup vegetable broth
- Salt and pepper to taste
For the Mashed Potato Topping:
- 2 lbs potatoes, peeled and quartered
- 1/4 cup plant-based milk
- 2 tbsp vegan butter
- Salt to taste
Instructions
- Prepare the Lentils: In a large pot, bring 4 cups of water to a boil. Add lentils and simmer for 20-25 minutes until tender. Drain and set aside.
- Make the Mashed Potatoes:
- Place potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes until fork-tender.
- Drain potatoes and return to the pot. Add plant-based milk, vegan butter, and salt.
- Mash until smooth and creamy. Set aside.
- Create the Filling:
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until fragrant.
- Add carrots, rosemary, and thyme. Cook for 5 minutes until carrots start to soften.
- Stir in tomato paste and cook for another minute.
- Add cooked lentils, peas, and vegetable broth. Simmer for 10 minutes until the mixture thickens.
- Season with salt and pepper to taste.
- Assemble and Bake:
- Preheat your oven to 375°F (190°C).
- Transfer the lentil mixture to a 9×13 inch baking dish.
- Carefully spread the mashed potatoes over the lentil mixture, creating peaks with a fork for a crispy top.
- Bake for 25-30 minutes until the top is golden brown and the edges are bubbling.
Tips and Variations
- Make-Ahead Magic: Prepare the components in advance and assemble just before baking for an easy weeknight dinner.
- Veggie Boost: Feel free to add other vegetables like celery or mushrooms to the filling for extra nutrition and flavor.
- Herb it Up: Experiment with different herbs like sage or parsley for a flavor twist.
- Crispy Topping: For an extra crispy potato layer, brush the top with a little olive oil before baking.
As I pull my shepherd’s pie from the oven, the kitchen fills with an irresistible aroma that takes me back to my grandmother’s cozy cottage. The golden, crispy potato top gives way to a rich, savory lentil filling that’s both nourishing and satisfying. It’s comfort food at its finest, with a plant-based twist that’ll make your taste buds dance.
So, why not gather your loved ones around the table and share this heartwarming dish? It’s the perfect way to show that vegan food can be just as comforting and delicious as traditional favorites. Give it a try, and let the warmth of this Vegan Shepherd’s Pie fill your home and hearts!
