1-Hour Vegan Shepherd's Pie
User Reviews
4.7
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
-
Servings
6
-
Calories
396 kcal
-
Course
Main Course
-
Cuisine
Vegan
1-Hour Vegan Shepherd's Pie
Description
1-Hour Vegan Shepherd's Pie combines brown lentils and a mix of peas, carrots, green beans, and corn in a savory filling sautéed with onions, garlic, tomato paste, and thyme. The lentils cook slowly in vegetable stock until tender and flavorful. This base is topped with mashed Yukon Gold potatoes seasoned with vegan butter, salt, and pepper, offering a creamy texture. The dish is baked until the top achieves a light golden finish, making it a filling, plant-based interpretation of classic shepherd's pie.
The flavor melds earthy lentils with fragrant thyme and a slightly sweet blend of vegetables, balanced by the richness of buttery mashed potatoes. The gentle caramelization of onions and garlic adds depth. The potato topping's smoothness contrasts the filling's texture, making each bite satisfying.
This pie serves well as a main dish for lunch or dinner. Its warming, wholesome nature makes it suitable for colder days or when a nourishing vegan meal is desired. It pairs well with a simple green salad or steamed greens for added freshness.
Note that the recipe advises loosely covering the mashed potatoes while setting aside to maintain warmth and moisture before assembly. Adjust vegan butter amounts to taste for the mash. The suggested baking dish sizes accommodate the whole batch, but adjustments may be made for scaling.
Ingredients
MASHED POTATOES
- 3 pounds potato thoroughly washed, yukon gold, partially peeled
- 3-4 Tbsp vegan butter
- salt to taste, sea salt
- black pepper to taste, sea salt
FILLING
- 1 Tbsp olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 Tbsp tomato paste (optional)
- 1 healthy pinch each salt sea salt
- 1 healthy pinch each black pepper sea salt
- 1 1/2 cups brown lentils rinsed and drained, or green lentils, uncooked
- 4 cups vegetable stock DIY or store-bought
- 2 tsp thyme or sub 1 tsp dried thyme per 2 tsp fresh, fresh
- 1 ounce pea frozen mixed vegetables
- 1 ounce carrot
- 1 ounce Green bean
- 1 ounce corn
Instructions
- Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
- Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add desired amount of vegan butter (3-4 Tbsp as original recipe is written // adjust if altering batch size), and season with salt and pepper to taste. Loosely cover and set aside.
- While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9x13 pan. An 8x8 won’t fit it all but close! // as original recipe is written // adjust number or size of dish if altering batch size).
- In a large saucepan over medium heat, sauté onions and garlic in olive oil until lightly browned and caramelized - about 5 minutes.
- Add tomato paste (optional) and a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then cover and reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes). Once tender, remove the lid and continue simmering uncovered, stirring frequently, to evaporate any excess liquid.
- In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
- OPTIONAL: To thicken the mixture, add 2-3 Tbsp (amount as original recipe is written // adjust if altering batch size) mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp (amount as original recipe is written // adjust if altering batch size) cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
- Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
- Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
- Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.
Notes
- The mashed potatoes should be made smooth using a masher, pastry cutter, or large fork, and seasoned well with vegan butter, salt, and pepper.
- Choose a baking dish of approximately 2 quarts or close in size to fit the pie comfortably.
- The recipe timings rely on potatoes cooking until very tender enough to slide off a knife.
- Vegetables in the filling can be frozen mixed for convenience and added towards the end of the cooking.
- Adjust seasoning like salt and pepper according to personal preference, especially after assembling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 396 | 20% |
| Carbohydrates | 72g | 24% |
| Protein | 17.7g | 35% |
| Fat | 5.3g | 8% |
| Saturated Fat | 1.6g | 8% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 109mg | 5% |
| Fiber | 19g | 76% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
