Go Back
- 1 cup brown or green lentils, rinsed - 4 cups vegetable broth - 1 large onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 cup frozen peas - 2 tablespoons tomato paste - 1 tablespoon soy sauce or tamari - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 4 large potatoes, peeled and cubed - 1/4 cup almond milk (or any non-dairy milk) - 2 tablespoons nutritional yeast (optional for cheesy flavor) - 2 tablespoons olive oil This vegan dish is full of nutrients. Each serving gives you: - Protein from lentils - Fiber from veggies - Vitamins and minerals from potatoes and peas - Healthy fats from olive oil - Roughly 250 calories per serving The nutritional yeast adds B vitamins, boosting your health. You will need a few tools to make this dish: - Medium pot for lentils - Large skillet for sautéing - Baking dish for assembling - Potato masher for the topping - Knife and cutting board for chopping veggies These items help you create a smooth and tasty Vegan Lentil Shepherd's Pie. {{ingredient_image_1}} First, you need 1 cup of rinsed lentils. In a medium pot, mix the lentils with 4 cups of vegetable broth. Bring this mix to a boil. After boiling, reduce the heat and cover the pot. Let it simmer for about 25 to 30 minutes. The lentils will be ready when they are tender. Drain any extra liquid before using. While the lentils cook, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 large diced onion and 2 minced cloves of garlic. Cook them for about 3 to 4 minutes until they soften. Next, add 2 diced carrots, 2 diced celery stalks, and 1 cup of frozen peas. Stir and cook for another 5 to 7 minutes. The veggies should be tender at this point. Now, add the cooked lentils to your skillet with the sautéed vegetables. Mix in 2 tablespoons of tomato paste, 1 tablespoon of soy sauce or tamari, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Season with salt and pepper to taste. Stir everything well and let it cook for 5 more minutes. This allows the flavors to blend nicely. While the lentil mix is cooking, prepare the potatoes. Boil 4 large peeled and cubed potatoes in salted water until they are tender, which takes about 15 to 20 minutes. Once cooked, drain the potatoes and return them to the pot. Add 1/4 cup of almond milk and 2 tablespoons of nutritional yeast if you want a cheesy taste. Mash the potatoes until they are smooth and creamy. Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil and vegetable mix evenly. Top it with the mashed potatoes. Use a spatula to smooth the potatoes out. Bake the pie in the oven for 20 to 25 minutes. It’s ready when the potato topping is golden, and the edges are bubbling. After baking, let the pie cool for a few minutes. Serve it in individual portions for a fun touch. You can garnish with fresh parsley for color. Drizzling a bit of olive oil on top adds extra flavor, making this meal even more delightful. Enjoy your Vegan Lentil Shepherd’s Pie! To boost the taste of your vegan lentil shepherd’s pie, use fresh herbs. Fresh thyme and rosemary make a big difference. If you want a kick, add a dash of hot sauce or smoked paprika. For depth, try adding a splash of balsamic vinegar. It adds a nice tang. You can also use mushroom broth instead of vegetable broth for a richer flavor. For the best potato mash, choose starchy potatoes like Russets. They create a fluffy texture. After boiling, let the potatoes sit for a minute to dry out. This helps them mash better. Use a potato masher for smoothness. For creaminess, add almond milk slowly. If you want a cheesy taste, mix in nutritional yeast. It adds a great umami flavor. Avoid overcooking your lentils. They should be tender but not mushy. Drain any extra liquid after cooking to keep the filling from being soggy. When mashing the potatoes, don’t overmix. This can make them gluey. Lastly, ensure you let the pie cool a bit before serving. This allows the flavors to settle and makes serving easier. Pro Tips Cook Lentils Properly: Make sure to rinse the lentils before cooking to remove any debris and enhance their flavor. Vegetable Variations: Feel free to mix in other vegetables such as bell peppers or mushrooms for added flavor and texture. Perfectly Creamy Potatoes: For an even creamier potato topping, add a tablespoon of vegan butter when mashing. Make Ahead: This shepherd's pie can be assembled ahead of time and stored in the fridge. Just bake it when you're ready to serve! {{image_2}} To make this dish gluten-free, simply swap the soy sauce for tamari. Tamari is a gluten-free soy sauce that keeps the flavor intact. You can also check the vegetable broth label to ensure it is gluten-free. This way, you can enjoy the meal without worry. If you want more protein, consider adding chickpeas or black beans. Both options pair well with lentils. You can mix them in with the lentils for extra texture. This will boost the protein content while keeping the dish hearty and filling. Using seasonal veggies can make this shepherd's pie even better. In winter, add parsnips or sweet potatoes for a twist. In spring, consider peas and asparagus for freshness. These vegetables bring new flavors and colors to the dish, making it more exciting. To store leftovers, let the shepherd's pie cool to room temperature. Then, cover it tightly with plastic wrap or foil. You can also transfer it to an airtight container. Store it in the fridge for up to 3 days. This keeps the flavors fresh and safe. To freeze, first cool the pie completely. Then, cut it into portions for easy serving. Wrap each piece in plastic wrap and then in aluminum foil. Place the wrapped portions in a freezer bag or container. This way, it lasts up to 3 months in the freezer. When ready to eat, simply thaw it overnight in the fridge. To reheat, you can use the oven or microwave. For the oven, preheat to 350°F (175°C). Place the shepherd's pie in an oven-safe dish and cover it with foil. Bake for about 20-30 minutes, or until heated through. If using a microwave, place a portion on a microwave-safe plate. Heat for 2-3 minutes, checking after each minute. Enjoy your meal warm! Yes, you can use other lentils. Red lentils cook faster, but they may become mushy. Green lentils hold their shape better. If you use black lentils, they add a nice color and texture. Adjust cooking times based on the type you choose. You can make the lentil mix and potato topping in advance. Store them separately in the fridge. When you are ready, layer them in a baking dish. Bake it when you're set to eat. This makes it easy for busy days. Some great sides include a fresh salad or steamed veggies. You can also serve it with crusty bread. A tangy coleslaw pairs well too. These sides add more textures and flavors to your meal. This blog post covered how to make Vegan Lentil Shepherd’s Pie from start to finish. We discussed the key ingredients, tools needed, and gave step-by-step instructions. I shared tips on flavor, texture, and common mistakes. Variations make this dish fun and adaptable. Lastly, we explored storage tips to keep your leftovers fresh. Enjoy making this healthy dish, and don’t hesitate to experiment!

Vegan Lentil Shepherd’s Pie

A hearty and comforting vegan version of the classic shepherd's pie made with lentils and topped with creamy mashed potatoes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Vegan
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 cup brown or green lentils, rinsed
  • 4 cups vegetable broth
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 cup frozen peas
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • 4 large potatoes, peeled and cubed
  • 1 4 cup almond milk (or any non-dairy milk)
  • 2 tablespoons nutritional yeast (optional for cheesy flavor)
  • 2 tablespoons olive oil

Instructions
 

  • Prepare the lentils: In a medium pot, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce to a simmer and cover. Cook for about 25-30 minutes, or until the lentils are tender. Drain any excess liquid.
  • Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened (about 3-4 minutes).
  • Add remaining vegetables: Stir in the diced carrots, celery, and peas. Cook for an additional 5-7 minutes until the vegetables are tender.
  • Combine lentils and seasoning: Add the cooked lentils to the skillet along with the tomato paste, soy sauce, thyme, rosemary, salt, and pepper. Stir to combine and cook for another 5 minutes, allowing the flavors to meld.
  • Make the potato topping: While the lentil mixture cooks, boil the peeled and cubed potatoes in salted water until tender (about 15-20 minutes). Drain and return to the pot. Add almond milk, nutritional yeast (if using), and a pinch of salt. Mash until smooth and creamy.
  • Assemble the pie: Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil and vegetable mixture evenly. Top with the mashed potatoes, smoothing them out with a spatula.
  • Bake: Place the assembled shepherd's pie in the oven and bake for 20-25 minutes, or until the potato topping is slightly golden and the edges are bubbling.
  • Serve: Remove from the oven and allow to cool for a few minutes before serving.

Notes

Serve in individual portions garnished with fresh parsley for a pop of color. You can also drizzle a little olive oil on top for extra flavor.
Keyword comfort food, lentils, shepherd's pie, vegan