Save It A comforting plant-based twist on the classic shepherds pie featuring a hearty lentil and vegetable filling topped with creamy mashed potatoes Perfect for cozy dinners and packed with flavor
This dish quickly became a family favorite on cold nights bringing warmth and satisfaction we love
Ingredients
- Mashed Potato Topping: 1.5 kg 3.3 lbs potatoes peeled and chopped 60 ml 1/4 cup plant-based milk or regular milk 40 g 3 tbsp vegan butter or regular butter Salt and black pepper to taste
- Lentil & Veggie Filling: 2 tbsp olive oil 1 large onion finely chopped 2 cloves garlic minced 2 medium carrots diced 2 celery stalks diced 1 red bell pepper diced 200 g 7 oz mushrooms chopped 2 tbsp tomato paste 1 tsp dried thyme 1 tsp dried rosemary 1/2 tsp smoked paprika 180 g 1 cup dried green or brown lentils rinsed 750 ml 3 cups vegetable broth 2 tbsp soy sauce or tamari 150 g 1 cup frozen peas Salt and black pepper to taste
Instructions
- Preheat oven:
- Preheat oven to 200°C 400°F
- Cook potatoes:
- Place potatoes in a large pot of salted water Bring to a boil and cook for 15 20 minutes until tender Drain then mash with milk and butter Season with salt and pepper Set aside
- Sauté aromatics:
- While the potatoes cook heat olive oil in a large skillet over medium heat Add onion and garlic sauté 2 3 minutes until softened
- Cook vegetables:
- Add carrots celery bell pepper and mushrooms Cook for 5 7 minutes until vegetables begin to soften
- Add spices:
- Stir in tomato paste thyme rosemary and smoked paprika Cook for 1 minute
- Simmer lentils:
- Add lentils vegetable broth and soy sauce Bring to a boil reduce heat and simmer uncovered for 25 30 minutes stirring occasionally until lentils are tender and liquid is mostly absorbed
- Add peas and season:
- Stir in frozen peas Season filling with salt and pepper to taste Remove from heat
- Assemble pie:
- Transfer the lentil and veggie mixture to a large baking dish about 2 liters 2 quarts Spread evenly
- Add potato topping:
- Spoon mashed potatoes over the filling and spread smoothly Use a fork to create ridges for a crispier top if desired
- Bake:
- Bake for 25 30 minutes until the top is golden and filling is bubbling Let cool for 10 minutes before serving
Save It This recipe has brought us many cozy family dinners sharing warmth and delicious food
Notes
For extra flavor add a splash of red wine with the lentils and broth Swap in sweet potatoes for part or all of the mash for a sweeter earthier topping Add chopped spinach or kale to the filling for extra greens Serve with a simple green salad or steamed greens
Required Tools
Large pot Large skillet or sauté pan Baking dish 2 liters 2 quarts Potato masher Wooden spoon
Nutritional Information
Calories 320 Total Fat 6 g Carbohydrates 56 g Protein 12 g per serving
Save It This shepherds pie is a comforting nourishing meal perfect for plant-based diets and family gatherings
Common Questions About Recipes
- → What lentils work best?
Green or brown lentils hold their shape well and provide a hearty texture ideal for the filling.
- → Can I use sweet potatoes instead?
Yes, substituting sweet potatoes for part or all of the topping adds a subtle sweetness and earthiness.
- → How to make it gluten-free?
Use tamari or coconut aminos instead of regular soy sauce to keep the filling gluten-free.
- → What herbs enhance the flavor?
Thyme, rosemary, and smoked paprika all contribute aromatic and smoky notes that deepen the dish's profile.
- → Can I add greens to the filling?
Adding chopped spinach or kale boosts flavor and nutrition, making the filling even more vibrant.
- → How should the potato mash be prepared?
Boil peeled potatoes until tender, then mash with plant-based milk and vegan butter for a creamy topping.