Vegan Shepherd’s Pie
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
289 kcal
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Course
Main Course
Vegan Shepherd’s Pie
Description
The filling starts with vegetables sautéed in olive oil until softened, seasoned with cumin and Italian herbs. Brandy or cooking red wine is added and cooked off, followed by tomato puree, vegan Worcestershire sauce, balsamic vinegar, chopped mushrooms, red lentils, diced tomatoes, and vegetable broth. The mixture simmers gently until the lentils are tender and the sauce thickens, creating a rich, savory base.
The topping is made from russet potatoes boiled until tender, then mashed with vegan butter, almond milk, and salt to a smooth consistency. This results in a creamy, flavorful layer that contrasts the hearty filling beneath. Assembled and baked, the dish forms a comforting crust with a soft, rich interior.
This vegan version pairs well with simple green sides or a fresh salad. The recipe notes suggest variations for the mashed potatoes and possible wine substitutions, acknowledging common pantry items and preferences. The inclusion of smoked or vegan Worcestershire sauce adds depth and umami to the sauce.
Ingredients
For the filling:
- 1½ tablespoon olive oil extra virgin
- 1 onion finely chopped
- 1 celery finely chopped, stalk
- 1 carrot large, grated
- ½ teaspoon cumin
- 1 teaspoon Italian seasoning
- ¼ cup brandy substitute with cooking red wine, vegan
- 1 tablespoon tomato puree
- 2 teaspoons Worcestershire sauce adjust to taste, see substitutions, vegan
- 1 tablespoon balsamic vinegar
- 1 cup white mushrooms chopped
- 1 cup red lentils dried
- 14 ounces diced tomatoes 1 small can, fire roasted works great
- 1½ cups vegetable broth
Assembling the pie:
- 1 lb russet potato substitute 3 cups of prepared mashed potatoes
- 2 tablepoons almond milk
- 2 tablespoons vegan butter
- 1 teaspoon salt
Instructions
- If making mashed potatoes from scratch: Peel and boil potatoes until fork tender (typically about 20-25 minutes, while you prepare the filling.
- Heat a large skillet or pot over medium heat. Add olive oil, and then when hot, add diced onions, diced celery and grated carrots, cumin, and Italian herb seasoning. Cook, stirring frequently, for 10 mins, until vegetables are softened.
- Pour in vegan brandy or red wine, and cook for about a minute until the alcohol is cooked off (optional).
- Then, add the tomato puree, vegan Worcestershire sauce and balsamic vinegar. Cook for a further minute, then add chopped mushrooms, lentils, diced tomatoes and vegetable broth.
- Bring to a boil, then reduce the heat to low. Cover the pot or skillet loosely and simmer for 20 minutes or more to cook the lentils. Check to make sure the lentils are soft but not mushy and that the sauce has thickened to your liking. Add a splash of water or stock if the sauce dries out too much.
- Preheat the oven to 320ºF.
- Once potatoes are fork tender, add milk, butter and salt to the pot, and use a masher or richer to mash them well.
- Transfer the cooked filling to an 8x8 baking dish. Then, top with dollop spoonfuls of mashed potato, spread with a silicone spatula. Use a fork to create a wavy pattern.
- Bake for 20 minutes until bubbly and browned. Remove from the oven and let it sit for 5 minutes before serving!
Notes
- Use russet potatoes for the mashed topping, or a mix of russet and Yukon Gold if preferred.
- Brandy is generally vegan; substitute with any vegan red cooking wine if desired. Alcohol cooks off during simmering.
- Vegan Worcestershire sauce can be found in most supermarkets; as a UK alternative, use vegan brown sauce.
- Italian seasoning can be replaced with a mix of dried herbs like basil, oregano, and thyme if needed.
- Try making the mashed potatoes in an Instant Pot for convenience or add cheese for a richer mash.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 703mg | 29% |
| Potassium | 877mg | 19% |
| Fiber | 12g | 48% |
| Sugar | 5g | 10% |
| Vitamin A | 1940IU | 39% |
| Vitamin C | 15mg | 17% |
| Calcium | 66mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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