Description
A comforting Vegan Lentil Shepherd’s Pie featuring savory lentils in a rich tomato-based sauce topped with creamy mashed potatoes, baked to golden perfection. This dish is hearty, healthy, and perfect for a wholesome family meal.
Ingredients
Scale
Mashed Potato Topping
- 1000 g potatoes (about 6 large, Yukon Gold recommended)
- ½ teaspoon salt
- ⅓ cup (80 mL) unsweetened non-dairy milk
- vegan butter (optional, as desired)
Lentil Filling
- 2 teaspoons olive oil (optional, or use water for oil-free)
- 1 medium onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 large carrot, peeled and diced
- 2½ teaspoons dried herbs
- 2½ cups (190 g) canned or cooked green or brown lentils (NOT red lentils)
- 2 tablespoons arrowroot or cornstarch
- 3 tablespoons tamari or soy sauce (or coconut aminos or liquid aminos)
- 1 cup (240 mL) canned crushed tomatoes or passata
- 1 cup (240 mL) mushroom or vegetable stock
- 1 teaspoon freshly ground black pepper (or to taste)
- 1½ teaspoons sea salt (or to taste, reduce if using table salt)
Instructions
- Preheat Oven: Preheat your oven to 400° F (200° C) to prepare for baking the shepherd’s pie.
- Prepare Potatoes: Peel (or wash if leaving skins on) and chop potatoes into about 6 pieces each. Place them in a large pan and cover with hot water. Add salt, cover, bring to boil, then simmer for 15 minutes until tender. Drain and leave with lid off to steam dry for a few minutes.
- Mash Potatoes: Add the non-dairy milk and optional vegan butter to the drained potatoes. Mash thoroughly until creamy and smooth. Set aside.
- Sauté Vegetables: Heat another pan over medium heat. Add olive oil or a splash of water and sauté onions, garlic, and carrots until the onions start to turn golden brown.
- Add Lentils and Seasoning: Stir in dried herbs, lentils, and arrowroot or cornstarch. Mix well to combine.
- Add Liquids and Simmer: Pour in tamari or soy sauce followed by crushed tomatoes. Stir in mushroom or vegetable stock. When the mixture begins to bubble lightly, turn off the heat. Season with black pepper and sea salt.
- Assemble Pie: Spoon the lentil mixture into an ovenproof dish. Evenly spread the mashed potatoes on top using a fork, leaving a few gaps at edges for crisping. Rough up the potato surface for a crispier topping. Optionally brush with oil or vegan butter for extra crispiness.
- Bake Pie: Place the dish on a baking tray to protect your oven and bake for 30 minutes.
- Broil Crisp: After baking, place under the broiler/grill for a few minutes to get a golden, crispy top. Watch carefully to avoid burning.
Notes
- This Vegan Lentil Shepherd’s Pie is a comforting, healthy, and filling plant-based meal.
- For an oil-free version, simply use water to sauté vegetables instead of olive oil.
- You can leave potato skins on for added nutrients and texture, just wash thoroughly.
- Red lentils are not suitable as they disintegrate too much; use green or brown lentils for best texture.
- Using arrowroot or cornstarch helps thicken the lentil sauce nicely.
- Adjust salt levels according to your preference and salt type.
- Brush mashed potato topping with vegan butter or oil before baking for a crispier surface.
- Always place the dish on a tray when baking to catch any drips for easier cleanup.
Nutrition
- Serving Size: 1 serving
- Calories: 316 kcal
- Sugar: 5 g
- Sodium: 1546 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 14 g
- Protein: 15 g
- Cholesterol: 0 mg
