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Vegan Lentil Shepherd's Pie
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.
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.