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- 1 cup green or brown lentils, rinsed - 2 ½ cups vegetable broth - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 1 cup frozen peas - 2 stalks celery, diced - 1 tablespoon tomato paste - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 4 medium potatoes, peeled and cubed - ¼ cup plant-based milk - 2 tablespoons olive oil - 1 tablespoon nutritional yeast (optional) You can add some extra flavor with a few special ingredients. Consider using: - 1 teaspoon smoked paprika for a smoky taste. - 1 tablespoon soy sauce for umami depth. - Fresh herbs like parsley or cilantro for brightness. These additions can enhance the taste and make your dish unique. To make this Vegan Lentil Shepherd’s Pie, gather the following tools: - A large pot for cooking lentils. - A large skillet for sautéing vegetables. - A baking dish for assembling and baking the pie. - A potato masher for mashing the potatoes. - A mixing bowl for combining ingredients. Having these tools ready makes cooking easier and more fun! {{ingredient_image_1}} First, gather the lentils and vegetable broth. In a large pot, add the lentils and broth. Bring the mixture to a boil. Once boiling, lower the heat and let it simmer. Cook for 25 to 30 minutes. The lentils should be soft. If there is extra liquid, drain it out. Next, heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic. Cook for about two minutes. Then, add the diced carrots and celery. Sauté everything for about 5 to 7 minutes. The veggies should be soft and fragrant. Now it's time to mix in the filling ingredients. Stir in the cooked lentils, tomato paste, thyme, rosemary, frozen peas, salt, and pepper. Mix everything well. Let it cook for another 5 minutes. This allows the flavors to blend nicely. While the filling cooks, prepare the potato topping. Boil the cubed potatoes in a separate pot. Cook them until they are fork-tender, which takes about 15 minutes. Drain the potatoes and return them to the pot. Preheat your oven to 400°F (200°C). Spread the lentil mixture evenly in a baking dish. Then, top it with the creamy mashed potatoes. Use a spatula to smooth it out. This layer will become golden and crispy while baking. Place the pie in your preheated oven. Bake it for 25 to 30 minutes. You want the top to be slightly golden and crispy. Once done, remove it from the oven. Let it cool for a few minutes before serving. Enjoy your hearty vegan meal! To get the best flavor in your Vegan Lentil Shepherd’s Pie, use fresh herbs. Dried thyme and rosemary add depth. Cook the lentils in vegetable broth instead of water. This adds a rich taste. Sauté the garlic and onions until fragrant. This step builds a strong base for your filling. Feel free to add a splash of soy sauce or tamari for umami flavor. One common mistake is overcooking the lentils. They should be tender but not mushy. Drain excess liquid after cooking to avoid a watery filling. When sautéing the vegetables, avoid high heat. This can burn them and change the taste. Mix the lentil filling well but don’t overmix. This keeps the texture nice and varied. For the perfect mashed potato topping, choose starchy potatoes. Russets or Yukon Golds work well. Boil them until fork-tender, but don’t overcook. Mash them with plant-based milk for creaminess. If you want a cheesy flavor, add nutritional yeast. Season with salt and pepper to taste. Spread the potatoes evenly on the lentil filling for a beautiful finish. Pro Tips Use Fresh Herbs: Fresh herbs like parsley or cilantro can elevate the flavor of your shepherd's pie. Add them right before serving for a burst of freshness. Experiment with Lentils: While green or brown lentils are great, feel free to experiment with other varieties like black or red lentils for different textures and flavors. Make Ahead: This dish can be made ahead of time and stored in the fridge for up to three days. Just reheat in the oven before serving for a quick meal. Customize the Topping: You can add roasted garlic or vegan cheese to the mashed potatoes for extra flavor. Don’t be afraid to get creative! {{image_2}} You can easily make this dish gluten-free. Replace the vegetable broth with a gluten-free option. Ensure your tomato paste is also gluten-free. This way, you can enjoy the flavors without worry. Feel free to get creative! You can add more veggies like mushrooms, bell peppers, or zucchini. These add flavor and nutrients. For extra protein, consider chickpeas or black beans. They blend well with lentils and enhance the dish. If you want to switch up the potato topping, try sweet potatoes. They bring a unique sweetness. You can also use cauliflower for a lighter option. Just steam and mash it like the potatoes. These toppings give a fresh twist to your meal. After enjoying your Vegan Lentil Shepherd's Pie, you might have some leftovers. To keep them fresh, let the pie cool first. Cover it tightly with plastic wrap or foil. You can also use an airtight container. Store it in the fridge. Proper storage helps maintain flavor and texture. When you're ready to eat the leftovers, reheating is easy. Preheat your oven to 350°F (175°C). Place the pie in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes. You can also reheat in the microwave. Heat in 1-minute intervals until warm. Just make sure it’s hot throughout. If you want to save some pie for later, freezing works great. Cut the pie into portions. Wrap each piece in plastic wrap, then place them in a freezer bag. Remove as much air as possible. Label the bag with the date. You can freeze it for up to three months. To cook, thaw in the fridge overnight. Reheat as mentioned before. Enjoy your hearty meal anytime! Yes, you can make this Vegan Lentil Shepherd’s Pie ahead of time. Prepare the filling and the mashed potatoes. Store them separately in the fridge. When you are ready to bake, assemble the pie and pop it in the oven. This way, you save time and enjoy a warm meal. If you need a lentil substitute, try cooked chickpeas or black beans. Both choices add protein and flavor. You can also use quinoa for a lighter texture. Adjust the cooking time for these options, as they may cook differently. Absolutely! This Vegan Lentil Shepherd’s Pie freezes well. Once baked, let it cool completely. Cover it tightly with foil or plastic wrap. You can also store it in an airtight container. It will stay fresh for about three months in the freezer. Leftovers from this dish last about four to five days in the fridge. Store them in an airtight container. Reheat portions in the microwave or oven until heated through. Enjoy your comforting meal again! Vegan Lentil Shepherd’s Pie offers a hearty meal with rich flavors. We covered the key ingredients and step-by-step directions for easy prep. Don't forget the tips for great taste and avoiding common mistakes. Variations let you customize to your liking. Lastly, proper storage helps keep your leftovers fresh. Enjoy your cooking journey and savor each bite of this plant-based delight!

Hearty Vegan Lentil Shepherd’s Pie

A comforting and delicious plant-based shepherd's pie made with lentils and topped with creamy mashed potatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Vegan
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup green or brown lentils, rinsed
  • 2.5 cups vegetable broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 cup frozen peas
  • 2 stalks celery, diced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • 4 medium potatoes, peeled and cubed
  • 0.25 cup plant-based milk
  • 2 tablespoons olive oil
  • 1 tablespoon nutritional yeast (optional, for a cheesy flavor)

Instructions
 

  • In a large pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender. Drain any excess liquid if necessary.
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft.
  • Stir in the cooked lentils, tomato paste, thyme, rosemary, frozen peas, salt, and pepper. Mix well and let it cook for another 5 minutes, allowing the flavors to meld together.
  • While the filling is cooking, boil the cubed potatoes in a separate pot until fork-tender, about 15 minutes. Drain and return to the pot.
  • Add the plant-based milk, nutritional yeast (if using), salt, and pepper to the drained potatoes. Mash until smooth and creamy.
  • Preheat your oven to 400°F (200°C). Spread the lentil mixture evenly in a baking dish, then top it with the mashed potatoes, smoothing it out with a spatula.
  • Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is slightly golden and crispy.
  • Remove from the oven and let it cool for a few minutes before serving. Scoop out generous portions and enjoy your hearty plant-based meal!

Notes

Nutritional yeast is optional for a cheesy flavor.
Keyword comfort food, lentils, shepherd's pie, vegan