Vegan Shepherd's Pie
Make this hearty vegan shepherd's pie with lentils and creamy mashed potatoes. A delicious dairy-free comfort food dinner ready in 80 minutes.
Equipment
- mixing bowl
- knife
- cutting board
- measuring spoons
- measuring cups
- oven
- baking dish
- large pot
- large skillet
- potato masher
- spatula
Ingredients
Mashed Potato Topping
- 2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 1/2 cup unsweetened non-dairy milk, such as almond or soy milk
- 1/4 cup vegan butter, softened
- 1 tsp salt, divided
- 1/2 tsp black pepper, divided
Lentil Filling
- 2 tbsp extra-light olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, diced into 1/4-inch pieces
- 2 stalks celery, diced into 1/4-inch pieces
- 3 cloves garlic, minced
- 1 cup brown lentils, rinsed and drained
- 2 cups vegetable broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
- Preheat your oven to 400°F and lightly grease a 9x13-inch baking dish with extra-light olive oil or cooking spray.
- Place the peeled and cut potatoes in a large pot, cover with water, and bring to a boil over high heat. Cook for 15 to 20 minutes until the potatoes are fork-tender, then drain and return them to the pot.
- Add the non-dairy milk, vegan butter, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper to the potatoes. Mash with a potato masher or fork until smooth and creamy, then set aside.
- In a large skillet, heat the extra-light olive oil over medium heat. Add the chopped onion, carrots, and celery, and cook for 8 to 10 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the minced garlic and cook for 1 minute until fragrant. Add the rinsed lentils, vegetable broth, tomato paste, dried thyme, dried rosemary, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a simmer.
- Reduce the heat to low, cover the skillet, and simmer for 25 to 30 minutes until the lentils are tender and most of the liquid is absorbed. If the mixture is too wet, uncover and cook for a few more minutes to thicken it.
- Spread the lentil mixture evenly in the prepared baking dish. Top with the mashed potatoes, using a spatula to spread them into an even layer that covers the filling completely.
- Bake for 20 to 25 minutes until the potato topping is golden brown and the edges are bubbly. Let the pie cool for 10 minutes before serving to allow it to set.
Notes
If the lentil mixture is too wet, uncover and cook for a few more minutes to thicken it.