Vegan Lentil Shepherd's Pie

Name: Vegan Lentil Shepherd's Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 celery stalk; 2 carrots; 1 onion; 2 garlic cloves; 1 tsp dried thyme; ½ tsp dried rosemary; 1 tsp smoked paprika; 3 tbsp balsamic vinegar; ¼ cup crushed tomatoes; 3 ½ cups vegetable broth; 1 ½ cups green lentils; 2 cups corn kernels; 2 tbsp salt; ¼ tsp black pepper; 2 pounds Russet potatoes; 1 cup almond milk; 3 tbsp vegan butter; salt and pepper

User Reviews

4.7

9 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
6 servings
Calories
456 kcal
Course
Main Course
Cuisine
American

Vegan Lentil Shepherd's Pie

Omar Parker

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This Vegan Lentil Shepherd's Pie makes for a showstopping holiday meal, or just a super hearty meatless dinner. It's loaded with healthy flavor from protein-packed lentils, fresh herbs, and creamy mashed potatoes- all baked to golden perfection.

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Ingredients

Servings

2 tbsp olive oil
1 celery stalk finely chopped
2 carrots medium, peeled and cubed
1 onion medium, peeled and finely chopped
2 garlic cloves finely chopped
1 tsp dried thyme
½ tsp dried rosemary
1 tsp smoked paprika
3 tbsp balsamic vinegar
¼ cup crushed tomatoes
3 ½ cups vegetable broth
1 ½ cups green lentils or brown lentils
2 cups corn kernels fresh or frozen
2 tbsp salt plus more to taste
¼ tsp black pepper plus more to taste

Mashed potatoes

2 pounds Russet potatoes about 5-6 potatoes
1 cup almond milk or other nondairy milk
3 tbsp vegan butter
salt and pepper to taste

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Instructions

Make the Lentil Filling

Heat a large deep-sided ovenproof pan over medium heat. Add olive oil, celery, carrots, and onions, and cook for 7-8 minutes, until the vegetables are just softened and onions are beginning to brown.
Add the garlic, thyme, rosemary, and smoked paprika. Cook for 1-2 more minutes.
Add the balsamic vinegar and deglaze the pan, being sure to scrape any browned bits from the bottom of the pan. Add crushed tomatoes and stir.
Add the vegetable broth and lentils. Stir. Bring to a boil, then reduce heat and simmer for about 25 minutes, until lentils are tender and most of the liquid is absorbed.
Stir in the corn kernels and cook for a couple more minutes, until corn is warmed through. Add salt and black pepper, adjusting to taste.

Make the Mashed Potato Topping

Peel the potatoes and rinse under running water. Roughly chop the potatoes.
In another pot, cover the potatoes with enough salted water to cover them completely. Bring to a boil, and cook for 15-20 minutes, until fork tender.
Drain the potatoes and return them to the pot or a mixing bowl. Mash the potatoes together with the nondairy milk and vegan butter. Season to taste with salt and pepper.

Assemble the Shepherd's Pie

Preheat oven to 375 degrees F.
Spread the mashed potatoes over top of the lentil and vegetable mixture in the ovenproof pan.
Bake for 15-20 minutes, and serve.

Nutrition Information

Show Details

Calories 456kcal (23%) Carbohydrates 74g (25%) Protein 18g (36%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 1g Sodium 3116mg (130%) Potassium 1313mg (38%) Fiber 19g (76%) Sugar 8g (16%) Vitamin A 4197IU (84%) Vitamin C 16mg (18%) Calcium 123mg (12%) Iron 6mg (33%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 456 kcal

% Daily Value*

Calories	456kcal	23%
Carbohydrates	74g	25%
Protein	18g	36%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Sodium	3116mg	130%
Potassium	1313mg	28%
Fiber	19g	76%
Sugar	8g	16%
Vitamin A	4197IU	84%
Vitamin C	16mg	18%
Calcium	123mg	12%
Iron	6mg	33%