Go Back
Vegan Shepherds Pie

Vegan Shepherd’s Pie Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 oz cremini mushrooms, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp tamari
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 cup dry brown or green lentils, rinsed
  • 2 cups vegetable broth
  • 2 tbsp all-purpose flour
  • 1 cup frozen peas
  • Salt and black pepper
  • 2 lbs russet potatoes (about 4 medium), peeled and cut into chunks
  • 1/4 cup unsweetened plain plant-based milk
  • 2 tbsp vegan butter
  • 1/4 tsp salt, plus more for the water

Method
 

  1. Boil the potatoes in salted water for 12 to 15 minutes until tender. Drain, steam dry, and mash with plant milk, vegan butter, and 1/4 tsp salt. Keep warm.
  2. In a large oven-safe skillet, heat oil over medium heat. Cook onion, carrots, and celery for 6 to 8 minutes until soft. Add mushrooms and a pinch of salt, and cook 5 minutes more until liquid evaporates.
  3. Stir in garlic, tomato paste, tamari, thyme, and rosemary; cook 1 minute. Sprinkle in flour, coat vegetables, then add lentils and broth. Bring to a boil, reduce to a simmer, and cook uncovered 20 to 25 minutes, stirring occasionally, until lentils are tender and gravy thick. Stir in peas and season with salt and pepper.
  4. Preheat oven to 400°F (200°C). Spread the mashed potatoes over the filling, sealing to the edges. Create ridges with a fork if desired.
  5. Place on a baking sheet and bake 25 to 30 minutes until golden and bubbling. Let rest 5 minutes before serving.

Notes

For the richest flavor, use a good-quality vegetable broth. The mashed potatoes can be made a day ahead and refrigerated; bring them to room temperature before topping the pie so they spread easily.