Vegan Shephard's Pie
This Vegan Shephard's Pie is a hearty, comforting dinner that's perfect for chilly nights. Made with lentils for protein, sauteed vegetables, and topped off with creamy mashed potatoes, this is vegan comfort food at it's finest.
Servings 4 large servings
Ingredients
For the mashed potatoes
- 2 lb. (about 4) large Yukon Gold potatoes or white sweet potatoes, peeled and cubed
- 6 tablespoons ghee or vegan butter
- 2 cloves garlic minced
- Salt and pepper to taste
For the filling
- 1 tablespoon olive oil or avocado oil
- 1 medium yellow onion chopped
- 2 to 3 carrots diced (1 cup diced)
- ½ lb. fresh mushrooms finely diced
- 2 cloves garlic minced
- 1 cup fresh or frozen peas
- 1½ cups cooked lentils
- 1 teaspoon fresh thyme leaves chopped (use ¼ teaspoon if you only have dried)
- 2 tablespoons arrowroot powder or tapioca starch
- 2 teaspoons white miso paste I use this chickpea miso
- 2 tablespoons tomato paste
- 1½ cups vegetable broth I like using mushroom broth
Instructions
For the mashed potatoes
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes (exact time will depend on how small you cut the cubes). Drain and mash well, reserving some of the cooking water.2 lb. (about 4) large Yukon Gold potatoes
- Mix in vegan butter and garlic and mash to combine. If you want to thin out the potatoes, add in some of the cooking water to reach your desired consistency. Season with salt and pepper to taste; set aside.6 tablespoons ghee or vegan butter, 2 cloves garlic, Salt and pepper
For the lentil filling
- Preheat oven to 375 degrees F (190 degrees C.)
- Heat olive oil in a large sauté pan. Add onion and diced carrots and cook until onions are clear, about 5 minutes. Add the diced mushrooms and cook until well browned and any liquid has evaporated. Stir in the garlic, peas, cooked lentils, thyme, and arrowroot powder and cook for 1 minute.1 tablespoon olive oil or avocado oil, 1 medium yellow onion, 2 to 3 carrots, ½ lb. fresh mushrooms, 2 cloves garlic, 1 cup fresh or frozen peas, 1½ cups cooked lentils, 1 teaspoon fresh thyme leaves, 2 tablespoons arrowroot powder
- Whisk the miso paste with a small amount of broth, and then add the miso mixture, tomato paste, and broth to the sautéing vegetables. Bring to a boil, reduce heat and simmer for 5 minutes.2 teaspoons white miso paste, 2 tablespoons tomato paste, 1½ cups vegetable broth
- Spread the filling in an even layer on the bottom of an 8x8” pan or similarly sized casserole dish. Top with the mashed potato mixture.
- Bake in the preheated oven for 20 to 25 minutes, or until golden brown on top. Serve immediately.
Freezer Instructions
- After baking, let the pan cool to room temperature, then cover and wrap tightly and place in the freezer for up to 2 months. When ready to eat, reheat the shepherd's pie for 1 hour in a 350ºF oven. If you thaw it in the fridge the night before, you can reheat in the oven for 30 minutes.
