Vegan Lentil Shepherd's Pie
User Reviews
5
Vegan Lentil Shepherd's Pie
Description
The Vegan Lentil Shepherd’s Pie begins by boiling chopped potatoes and whole garlic cloves until tender. The potatoes and garlic are then mashed with plant-based milk, vegan butter, salt, and pepper to create a smooth, flavorful topping. Meanwhile, the filling is prepared by sautéing diced carrots, celery, onions, minced garlic, and optional chopped button mushrooms in vegetable oil until softened. Brown lentils and vegetable broth are added and simmered until the lentils are cooked through and the broth mostly absorbed. This filling is then transferred to an oven-safe dish, topped generously with the mashed potatoes, which have been smoothed or textured with ridges to create crisp edges during baking. Baking at 400°F (204°C) for 10 to 15 minutes browns the potato topping, adding a contrasting crunch to the soft filling beneath. The dish offers a plant-based alternative to traditional shepherd’s pie, combining earthy lentils and vegetables with creamy potato topping. This preparation balances savory filling flavors with the mild, buttery mashed potatoes. It can be served as a main course and is satisfying for those following vegan diets.
Ingredients
- 2 to 3 large potato washed and chopped
- 4 garlic cloves
- ½ cup plant-based milk unflavored, unsweetened
- 2 tablespoons vegan butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 carrot finely diced
- 2 ribs celery diced
- ½ yellow onion diced, medium
- 2 large garlic minced, cloves
- 1 cup button mushrooms optional, chopped
- 1 cup brown lentils rinsed
- 1 ¾ cups vegetable broth
Instructions
- In a large pot, add potatoes and garlic cloves, and completely submerge them in water. Bring to a boil and then cook for 20 to 25 minutes or until potatoes are completely tender.
- When potatoes are completely tender, drain out the water with a colander. Place the potatoes and garlic back into the pot, add plant-based milk, vegan butter, salt, and pepper.
- Mash with a potato masher or a large and sturdy fork until you reach your desired consistency. Set aside.
- Add oil in a large saucepan (with a lid) over medium heat and saute carrots, celery, onions, garlic, and mushrooms for 5 to 7 minutes, stirring occasionally.
- Add the lentils and vegetable broth, bring to a boil, cover, and then reduce to a simmer. Let cook for 20-30 minutes, until lentils are soft and all the liquid has been absorbed.
- Preheat oven to 400 degrees F.
- Place lentils and vegetable mixture in an oven-safe casserole dish and top with a generous layer of the mashed potatoes. Bake for 10-15 minutes until mashed potatoes turn golden. You can also broil for 1 minute before taking it out of the oven to get it extra golden.
Notes
- Use pre-chopped mixed vegetables like mirepoix and pre-sliced mushrooms to save preparation time.
- Chop all vegetables and potatoes evenly to ensure consistent cooking throughout the filling and topping.
- Run a fork over the mashed potato surface before baking to create ridges that brown well for a crispier top layer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 12g | 24% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 527mg | 22% |
| Potassium | 963mg | 20% |
| Fiber | 13g | 52% |
| Sugar | 4g | 8% |
| Vitamin A | 1939IU | 39% |
| Vitamin C | 30mg | 33% |
| Calcium | 72mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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