This Vegan Shepherd’s Pie is a warm and cozy dish that’s perfect for any dinner. It’s packed with tasty veggies, hearty lentils, and a creamy mashed potato topping. Yum!
Honestly, who knew a pie could be so good without meat? I love serving it with a side salad for extra crunch. Get ready for a comforting meal that everyone will enjoy!
Key Ingredients & Substitutions
Lentils: Green or brown lentils work best as they hold their shape well when cooked. If you’re in a pinch, you can use canned lentils, just be sure to rinse them first!
Potatoes: I like using Russet potatoes for mashing because they become fluffy and creamy. However, Yukon Gold makes a delicious alternative with a buttery flavor. Sweet potatoes? Those can add a unique twist too!
Vegetable Broth: Homemade vegetable broth is often tastier if you have the time. If not, store-bought is perfectly fine! You can also use water if you’re in a bind, just add extra seasonings to boost the flavor.
Plant Milk: Almond or oat milk are my favorites for this recipe. You can substitute with soy milk or any other plant-based milk, but avoid sweetened versions to keep the flavors balanced.
Vegan Butter: If you’re out of vegan butter, olive oil works nicely! It adds a good flavor and richness to the mashed potatoes.
How Do I Get Creamy Mashed Potatoes for the Topping?
The mashed potato layer is crucial for a perfect Vegan Shepherd’s Pie. Make sure your potatoes are fully tender before mashing them. This will ensure a smooth texture.
- Boil the diced potatoes in salted water until fork-tender, approximately 15-20 minutes.
- Drain and return to the pot, then add your chosen plant milk and vegan butter.
- Mash the potatoes with a potato masher or a fork until smooth. Avoid over-mixing to prevent them from becoming gummy.
How to Make Vegan Shepherd’s Pie
Ingredients You’ll Need:
For the Filling:
- 2 cups lentils (cooked, preferably green or brown)
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 cup corn (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 2 tbsp tomato paste
- 1 tbsp soy sauce or tamari
- 1 tsp dried thyme
- Salt and pepper to taste
For the Mashed Potato Topping:
- 4 medium potatoes, peeled and diced
- 1/4 cup unsweetened plant milk (e.g., almond, oat)
- 2 tbsp vegan butter or olive oil
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 30 minutes to cook in the oven. So, set aside about 45 minutes in total for a delicious Vegan Shepherd’s Pie the whole family will love!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will make sure it’s nice and hot when it’s time to bake your pie.
2. Prepare the Potatoes:
In a large pot, bring some salted water to a boil. Add the diced potatoes and cook until they are tender, which should take about 15-20 minutes. Once they’re soft, drain the potatoes and return them to the pot.
3. Mash the Potatoes:
Add the plant milk and vegan butter to the drained potatoes. Using a potato masher or a fork, mash them until they are smooth and creamy. Set this aside for later.
4. Cook the Filling:
In a large skillet, heat a little oil over medium heat. Sauté the diced onion and minced garlic until the onion becomes translucent. This should take about 3-4 minutes.
5. Add the Carrots:
Next, add the diced carrots to the skillet and cook for another 5 minutes. You want them to be slightly softened but still a bit crunchy.
6. Combine the Filling Ingredients:
Now it’s time to add the cooked lentils, frozen peas, corn, vegetable broth, tomato paste, soy sauce, dried thyme, and season with salt and pepper. Stir everything well and let it simmer for about 10 minutes until the mixture thickens just a little.
7. Assemble Your Pie:
Transfer the lentil filling to a baking dish and spread it out evenly. Then, take your creamy mashed potatoes and spoon them over the top, spreading them out to cover the filling completely.
8. Bake:
Place your baking dish into the preheated oven. Bake for approximately 25-30 minutes or until the top of the mashed potatoes is slightly golden and crispy.
9. Let it Cool:
Once your pie is out of the oven, let it cool for a few minutes to set. If you like, garnish with fresh thyme to give it a beautiful touch!
10. Serve and Enjoy:
Your Vegan Shepherd’s Pie is ready to be served! Spoon it into bowls and enjoy this warm, hearty meal!
Can I Use Different Types of Lentils?
Absolutely! While green or brown lentils are preferred for their texture, you can use red or yellow lentils as well. Just note that they cook down faster, so reduce the cooking time to about 10-15 minutes until they’re soft.
What Can I Substitute for Potatoes?
If you want a lower-carb option, try using mashed cauliflower instead of potatoes. Just steam cauliflower florets until tender, then mash with plant milk and vegan butter for a creamy topping. Alternatively, sweet potatoes can add a nice sweetness to the dish!
How Should I Store Leftovers?
Store any leftover Shepherd’s Pie in an airtight container in the fridge for up to 4 days. You can reheat it in the oven at 350°F (175°C) for about 20 minutes, or microwave individual portions for a quicker option!
Can I Add Other Vegetables?
Definitely! Feel free to add other vegetables like bell peppers, mushrooms, or zucchini to the filling. Just ensure they are chopped small and sautéed well before adding to the lentil mixture to maintain a consistent texture. Enjoy getting creative!
