5.0 from 177 votes
Vegan Lentil Shepherd's Pie
Enjoy the BEST vegan shepherd’s pie with lentils this fall/winter! It’s hearty, comforting, nutrient-dense, and flavor-packed with a lentil vegetable filling and creamy mashed potato topping! Gluten-free, dairy-free, meat-free, vegan!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 30 mins
Servings: 6 to 8
Calories: 290 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 to 3 large potatoes, washed and chopped
- 4 garlic cloves
- ½ cup of unflavored, unsweetened plant-based milk
- 2 tablespoons of vegan butter
- ½ teaspoon of salt
- ¼ teaspoon of pepper
- 1 tablespoon of vegetable oil
- 1 carrot, finely diced
- 2 ribs of celery, diced
- ½ of a medium yellow onion, diced
- 2 large cloves of garlic, minced
- 1 cup of chopped button mushrooms (optional)
- 1 cup of brown lentils, rinsed
- 1 ¾ cups of 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.
Cup of Yum
Notes
- To save time: You could use pre-prepared vegetables from the grocery store like a mixed mirepoix (onion, carrot, and celery), sliced mushrooms, etc.
- Chop the veggies evenly: This goes for the potatoes and the filling veg. Even-sized pieces will cook evenly.
- For the crispiest top: Run a fork along the mashed potato to create lots of little ridges to become brown and crispy in the oven.
Nutrition Information
Calories
290kcal
(15%)
Carbohydrates
46g
(15%)
Protein
12g
(24%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Trans Fat
1g
Sodium
527mg
(22%)
Potassium
963mg
(28%)
Fiber
13g
(52%)
Sugar
4g
(8%)
Vitamin A
1939IU
(39%)
Vitamin C
30mg
(33%)
Calcium
72mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6to 8
Amount Per Serving
Calories 290
% 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.