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Vegan Shepherd's Pie
Whip up my Vegan Shepherd's Pie when you're craving comfort. It's made of a meatless filling that's topped with delicious mashed potatoes.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8 -10 people
Calories: 381 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Potatoes
- 2 lbs redskin potatoes scrubbed and chopped into small pieces
- 3 tbsp vegan butter
- ½ tsp salt
Filling
- 2 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 carrots peeled and diced
- 1 stalk celery diced
- 2 cups lentils canned, rinsed, and drained
- 1 cup peas fresh or frozen
- 1 cup corn fresh or frozen
- 1 cup green beans chopped; fresh or frozen
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 tsp thyme
- ½ tsp salt
- 1 ½ cups vegetable stock
- 2 tbsp cornstarch
- ¼ cup water
Instructions
- Preheat oven to 400°F.
- Add potatoes to a large pot of salted water, bring to a boil, and simmer until potatoes are fork tender, about 10–15 minutes.
- Drain potatoes and add vegan butter and salt, then mash until mostly smooth (some lumps are okay).
- Heat oil in a large skillet over medium heat. Then add onion, garlic, carrots, and celery and cook until tender, about 6–8 minutes.
- Add the lentils, peas, corn, green beans, soy sauce, balsamic vinegar, thyme, and salt and mix well. Allow to cook an additional 2–3 minutes.
- Whisk the cornstarch and water together in a small bowl to form a slurry mixture. Add the cornstarch slurry to the lentil mixture.
- Add the vegetable stock to the lentil mixture, and bring to a boil. Then reduce heat and simmer for a few more minutes until thickened.
- Transfer the lentil filling to a large casserole dish.
- Spoon potatoes over the top and smooth down, using a fork to create ridges.
- Bake in preheated oven 35–45 minutes or until filling is bubbly and potatoes are starting to turn golden brown.
Cup of Yum
Notes
- You can assemble this pie in advance and bake it when you're ready to eat it.
- You can also use 4 cups of frozen veggie mix (with carrots, corn, peas, and green beans) to cut down on prep time.
- I left the potato skins on for a more rustic type of dish, but you can peel them if you prefer or even use a different type of potato.
Nutrition Information
Calories
381kcal
(19%)
Carbohydrates
60g
(20%)
Protein
17g
(34%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Sodium
665mg
(28%)
Potassium
1172mg
(33%)
Fiber
19g
(76%)
Sugar
7g
(14%)
Vitamin A
2967IU
(59%)
Vitamin C
24mg
(27%)
Calcium
61mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8-10 people
Amount Per Serving
Calories 381
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 60g | 20% |
| Protein | 17g | 34% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 665mg | 28% |
| Potassium | 1172mg | 25% |
| Fiber | 19g | 76% |
| Sugar | 7g | 14% |
| Vitamin A | 2967IU | 59% |
| Vitamin C | 24mg | 27% |
| Calcium | 61mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.