Lentil Shepherd’s Pie
Lentil Shepherd’s Pie is a hearty, plant-based version of the classic comfort food. This wholesome dish features a savory lentil filling with vegetables and spices, topped with creamy mashed potatoes. It’s perfect for vegans, vegetarians, or anyone looking to enjoy a healthier alternative to traditional shepherd’s pie without sacrificing flavor or satisfaction.
Equipment
- 1 medium-sized pot (for cooking lentils)
- 1 large pan (for cooking the filling)
- 1 baking dish (9x9 or similar size)
- 1 large pot (for boiling potatoes)
- 1 potato masher or food processor (for mashing potatoes)
- 1 spatula (for spreading mashed potatoes)
- 1 stove, oven, and baking tray
Ingredients
For the Lentil Filling:
- 1 ½ cups brown or green lentils uncooked
- 1 ½ cups vegetable broth
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 tsp smoked paprika
- 2 tbsp soy sauce or tamari
- Salt and pepper to taste
For the Mashed Potato Topping:
- 4 large Yukon Gold or Russet potatoes peeled and chopped
- ½ cup non-dairy milk almond, soy, or oat milk
- 3 tbsp vegan butter
- Salt and pepper to taste
Instructions
Step 1: Cook the Lentils
- Rinse the lentils under cold water. In a medium pot, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set the lentils aside.
Step 2: Prepare the Lentil Filling
- In a large pan, heat a small amount of oil over medium heat. Sauté the onions and garlic for 4-5 minutes until softened and fragrant.
- Add the carrots and cook for an additional 5 minutes, stirring occasionally.
- Stir in the cooked lentils, tomato paste, vegetable broth, soy sauce, and spices (thyme, rosemary, bay leaves, smoked paprika). Let it simmer for 10-15 minutes until the mixture thickens and the flavors meld together.
- Taste and adjust seasoning with salt and pepper as needed.
Step 3: Make the Mashed Potato Topping
- While the lentil filling is simmering, place the peeled and chopped potatoes into a large pot. Cover with water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and return them to the pot. Mash them with a potato masher or use a food processor for a smoother consistency. Add vegan butter, non-dairy milk, salt, and pepper to taste.
Step 4: Assemble the Shepherd’s Pie
- Preheat the oven to 375°F (190°C).
- Spread the lentil filling evenly in the bottom of a 9x9-inch baking dish. Top with the mashed potatoes, spreading them out evenly with a spatula. Optionally, score the top with a fork for a crispy finish.
Step 5: Bake
- Bake the shepherd’s pie for 25-30 minutes, or until the top is golden brown and crispy. You can broil for 2-3 minutes at the end for extra crispiness.
- Let it cool for a few minutes before serving.
Notes
- Lentil Texture: Make sure to use brown or green lentils, as they hold their shape better than red lentils, which may become mushy.
- Mash Consistency: If your mashed potatoes are too thick, you can add more non-dairy milk until you reach your desired consistency.
- Add-ins: Feel free to add extra veggies to the lentil filling, such as spinach, zucchini, or mushrooms for more texture and flavor.
- Make-Ahead: You can prepare the lentil filling and mashed potatoes separately a day or two ahead of time, and then assemble and bake when ready to serve.
- Vegan Gravy: Consider serving with a rich vegan gravy for extra flavor.