Description
This Lentil Shepherd’s Pie with Cheesy Mashed Potatoes is a hearty, comforting vegan dish perfect for family dinners. It features a flavorful lentil and vegetable filling topped with creamy, cheesy mashed potatoes baked to golden perfection.
Ingredients
Scale
Potato Topping
- 3 pounds russet potatoes
- 3 tablespoons vegan butter
- 3/4 cup unsweetened, unflavored cashew milk or other non-dairy milk
- 3/4 teaspoon salt, or more to taste
- Few shakes black pepper
- 1 1/2 cups vegan cheese shreds, cheddar preferred
Lentil Filling
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 cups cooked lentils, drained and rinsed (about 2-15oz cans or cooked from dry)
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 3/4 teaspoon salt
- Few shakes black pepper
- 2 tablespoons vegan Worcestershire sauce
- 3 tablespoons tomato paste
- 3 tablespoons all purpose flour (or gluten free flour/cornstarch as substitute)
- 1 1/2 cups vegetable broth
- 2 cups frozen pea and carrot mix
- 1 cup frozen corn
Instructions
- Prepare the Potatoes: Peel and chop the potatoes into large chunks. Place them in a large pot and cover with cold water. Bring to a boil and cook uncovered for about 15 minutes or until fork tender. Drain and return potatoes to the pot. Add vegan butter, non-dairy milk, salt, and black pepper. Mash until smooth and creamy. Stir in 3/4 cup of the vegan cheese and cover while making the filling.
- Preheat Oven: Preheat your oven to 400℉ (205℃).
- Sauté Aromatics: Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté 3-4 minutes until translucent. Add minced garlic and cook 1 more minute until fragrant.
- Make Lentil Filling: Add cooked lentils, rosemary, thyme, salt, pepper, vegan Worcestershire sauce, and tomato paste to the skillet. Stir and cook for 1 minute. Sprinkle flour over the mixture, stirring well to incorporate without lumps. Slowly add vegetable broth, stirring continuously.
- Add Vegetables and Simmer: Stir in frozen peas and carrots, and frozen corn. Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally until thickened.
- Assemble the Pie: Transfer the lentil mixture into a 9×13 inch baking dish or cast iron pan. Spread evenly. Spoon the cheesy mashed potatoes over the lentil layer and spread carefully and evenly. Sprinkle the remaining 3/4 cup vegan cheddar cheese over the top.
- Bake: Bake in the preheated oven for 25-30 minutes until the top is hot and golden. Serve immediately and enjoy!
- Store Leftovers: Cover leftovers and refrigerate for up to 4 days. Freeze once completely cooled if desired.
Notes
- To cook lentils from dry: Combine 1 1/2 cups dry lentils with 4 cups water in a saucepan. Bring to a boil, cover, reduce heat, and simmer for about 20 minutes until tender but not mushy. Drain excess water.
- You may omit vegan cheese or substitute with shreddable vegan mozzarella if preferred.
- For a non-lentil version, substitute 3 cups ground vegan beef (Impossible or Beyond). Brown with onions and garlic before adding other ingredients.
- Use cornstarch or gluten free flour instead of all purpose flour for a gluten free version.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 0 mg
