Go Back
For this Vegan Lentil Shepherd’s Pie, I use 1 cup of green or brown lentils. They provide a hearty base and are full of protein. Rinsing them helps remove any debris. Cook them in 2 cups of vegetable broth for rich flavor and extra nutrients. The vegetable mix makes this dish shine. You need: - 1 medium onion, chopped - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 cup mushrooms, chopped These veggies add depth and color to the pie, making every bite tasty. To enhance the dish, I add 2 tablespoons of tomato paste. This adds a nice tang. For seasoning, use: - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste The broth and spices blend well, creating a savory filling that warms the soul. Start by rinsing 1 cup of green or brown lentils. In a pot, bring 2 cups of vegetable broth to a boil. Add the rinsed lentils. Reduce the heat to a simmer. Cook for 25-30 minutes until tender. If there's extra liquid, drain it. Set the lentils aside. Grab a large skillet and heat a splash of olive oil over medium heat. Add 1 chopped medium onion and 2 minced garlic cloves. Cook until the onion turns translucent, about 3-4 minutes. Next, add 2 diced carrots, 2 diced celery stalks, and 1 cup of chopped mushrooms. Sauté these for 5-7 minutes until softened. Combine the cooked lentils with the sautéed vegetables in the skillet. Stir in 2 tablespoons of tomato paste, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and salt and pepper to taste. Pour in the remaining vegetable broth and bring it to a gentle simmer. Cook for 10 more minutes so the flavors blend. Preheat your oven to 400°F (200°C). In a baking dish, layer the lentil mixture evenly at the bottom. Top it with 4 cups of mashed potatoes, spreading them out smoothly to cover everything. Put the assembled Shepherd’s Pie in the oven. Bake for 25-30 minutes until the mashed potatoes are slightly golden and crispy. Take it out and let it cool for a few minutes. Serve hot and garnished with chopped fresh parsley for a tasty finish. To make creamy mashed potatoes, start with starchy potatoes. I prefer Yukon Gold or Russet. Boil them until soft, then drain. Add plant-based milk and vegan butter for creaminess. Mash well until smooth. For extra flavor, mix in garlic or nutritional yeast. Keep them warm before adding on top of the lentils. Herbs bring life to your dish. For this shepherd's pie, I use dried thyme and rosemary. These herbs add depth to the lentil mix. You can also try fresh herbs like parsley or sage for a bright touch. Just chop them finely and stir them in before baking. Feel free to experiment with your favorites. To get a crispy topping, spread the mashed potatoes evenly over the lentils. Make peaks and valleys with a fork; these will brown nicely in the oven. Bake at 400°F until golden, about 25-30 minutes. If you like it extra crispy, broil for a few minutes at the end. Keep an eye on it to avoid burning. {{image_2}} To make this pie gluten-free, swap regular ingredients for gluten-free ones. Use gluten-free vegetable broth and check your mashed potatoes. Some brands may add gluten. You can also use gluten-free flour for thickening if needed. Feel free to mix in more veggies. Peas, corn, or bell peppers add color and taste. You can even add spinach for a nutrient boost. Just sauté them with the other vegetables. This makes your dish more colorful and healthy. If you want more protein, try using chickpeas or black beans. You can mash them and mix with lentils. Tofu or tempeh also works well. Just crumble them in with the lentils and vegetables. This gives you a new twist on flavor and texture. Once you finish your meal, let the Vegan Lentil Shepherd's Pie cool down. Transfer any leftovers to an airtight container. Store it in the fridge for up to four days. This dish tastes great even after sitting a bit. To reheat, you can use the oven or microwave. If using the oven, preheat to 350°F (175°C). Cover the pie with foil to keep it from drying out. Bake for about 20 minutes until hot. If using a microwave, place a portion on a plate. Heat for 2-3 minutes, stirring halfway through for even warmth. If you want to save some for later, freezing is a great option. Let the pie cool completely before freezing. Cut it into portions and wrap each piece in plastic wrap. Place the wrapped pieces in a freezer bag. It can last for up to three months in the freezer. To reheat, let it thaw overnight in the fridge. Then, follow the reheating instructions above. Yes, you can use other lentils. Green or brown lentils work best. They hold their shape well. Red lentils cook faster but can become mushy. If you want a firmer bite, stick to green or brown. Absolutely! This vegan lentil shepherd’s pie is great for meal prep. You can make it ahead and store it in the fridge. Just reheat portions when you are ready to eat. The flavors improve after a day in the fridge, making it taste even better. Cooking lentils takes about 25 to 30 minutes. Start by boiling them in vegetable broth. Check for doneness to ensure they are tender but not mushy. Drain any extra liquid before adding them to the pie. This way, you get the best texture in your dish. This blog post covered how to make a delicious Shepherd's Pie with lentils. We explored the key ingredients like lentils, veggies, and spices. I gave step-by-step cooking instructions, shared tips for perfect mashed potatoes, and offered variations like gluten-free options. In the end, this dish is easy to make and fun to customize. You can enjoy it fresh or save leftovers for later. Get cooking and enjoy a tasty meal!

Vegan Lentil Shepherd’s Pie

Discover the ultimate comfort food with this hearty vegan lentil shepherd’s pie that’s perfect for any occasion! Packed with nutritious lentils and fresh vegetables, this delicious recipe is easy to make and bursting with flavor. Follow the simple steps to create a beautiful dish topped with creamy mashed potatoes. Click through to explore this mouthwatering recipe and impress your family and friends with a plant-based meal they'll love!
Print Recipe Pin Recipe

Ingredients
  

1 cup green or brown lentils, rinsed

1 medium onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 cup mushrooms, chopped

2 cups vegetable broth

2 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

4 cups mashed potatoes (made with plant-based milk and vegan butter)

Chopped fresh parsley (for garnish)

Instructions
 

Cook the Lentils: In a pot, bring 2 cups of vegetable broth to a boil. Add the rinsed lentils, reduce the heat to a simmer, and cook for about 25-30 minutes until tender. Drain any excess liquid and set aside.

    Sauté the Veggies: In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent (about 3-4 minutes).

      Add More Vegetables: Stir in the diced carrots, celery, and chopped mushrooms. Sauté for another 5-7 minutes, until the vegetables are slightly softened.

        Combine Ingredients: Add the cooked lentils to the skillet with the vegetables. Stir in the tomato paste, dried thyme, dried rosemary, salt, and pepper. Pour in the remaining vegetable broth and bring to a gentle simmer. Cook for another 10 minutes, allowing the flavors to meld together.

          Preheat Oven: Preheat your oven to 400°F (200°C).

            Assemble the Pie: In a baking dish, layer the lentil and vegetable mixture evenly at the bottom. Top generously with the mashed potatoes, spreading them out smoothly to cover the lentils completely.

              Bake: Place the assembled Shepherd’s Pie in the preheated oven and bake for about 25-30 minutes, or until the mashed potato topping is slightly golden and crispy.

                Serve and Garnish: Remove from the oven, let it cool for a few minutes, then serve hot. Garnish with chopped fresh parsley on top for added flavor and presentation.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6