Vegan Shepherd’s Pie Recipe

This Vegan Shepherd’s Pie is the ultimate comfort food, featuring a rich, savory filling of lentils and vegetables topped with fluffy mashed potatoes. Perfect for family dinners, meal prep, or even holiday feasts, it’s a hearty and wholesome dish that’s sure to satisfy vegans and non-vegans alike.

What Is Vegan Shepherd’s Pie?

Vegan Shepherd’s Pie is a plant-based twist on the classic British dish traditionally made with meat. This version swaps meat for hearty lentils and mushrooms, combined with flavorful vegetables and spices. Topped with creamy mashed potatoes, it’s a satisfying, nutritious, and delicious alternative.

Why You’ll Love This Recipe

• Comforting and hearty: Perfect for chilly evenings or when you need a warm, nourishing meal.
• Packed with nutrients: Loaded with protein-rich lentils, fiber-filled vegetables, and potassium-packed potatoes.
• Easy to customize: Adaptable to dietary needs and ingredient availability.
• Make-ahead friendly: Ideal for meal prep or freezing for later.

Ingredients

For the Filling:

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup mushrooms, diced
• 1 cup cooked green or brown lentils (or 1 can, drained)
• 1 cup frozen peas
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 cup vegetable broth
• 1 tbsp soy sauce or tamari

For the Mashed Potato Topping:

• 4 large potatoes, peeled and cubed
• 3 tbsp plant-based milk
• 2 tbsp vegan butter
• Salt and pepper to taste

Step-by-Step Instructions

Preparing the Potatoes

1. Peel and cube the potatoes, then boil in salted water for about 15 minutes or until fork-tender.
2. Drain the potatoes and mash them with plant-based milk, vegan butter, salt, and pepper. Set aside.

Cooking the Filling

1. Heat olive oil in a large skillet over medium heat.
2. Sauté the onion, garlic, carrots, and mushrooms for about 5 minutes, until softened.
3. Stir in the tomato paste, thyme, and smoked paprika, mixing well.
4. Add the lentils, peas, vegetable broth, and soy sauce. Simmer for 5-7 minutes, allowing the mixture to thicken slightly.

Assembling the Pie

1. Preheat your oven to 400°F (200°C).
2. Spread the filling evenly in a baking dish.
3. Spoon the mashed potatoes on top, smoothing them out evenly. Use a fork to create ridges for added texture.

Baking

1. Place the dish in the oven and bake for 20-25 minutes, until the potato topping is golden and crispy.
2. Let cool slightly before serving.

Serving Suggestions

Serve this Vegan Shepherd’s Pie with a fresh green salad or roasted vegetables for a balanced meal. Pair with a glass of red wine or a hearty herbal tea for an extra cozy touch.

Storing and Freezing

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave until warmed through.

Freezing Instructions

• Assemble the pie in a freezer-safe dish and allow it to cool completely before covering and freezing.
• To reheat, bake straight from frozen at 375°F (190°C) for 30-35 minutes or until heated through.

Recipe Variations

• Gluten-free: Use tamari instead of soy sauce.
• Low-carb: Substitute the mashed potatoes with mashed cauliflower.
• Extra protein: Add cooked chickpeas or use red lentils for a creamier filling.
• Different toppings: Swap mashed potatoes for a sweet potato topping for a sweeter twist.

FAQs

Can I make this recipe ahead of time?
Yes! Assemble the pie up to a day in advance, cover, and refrigerate. Bake when ready to serve.

Can I use canned lentils?
Absolutely! Just drain and rinse them before adding to the filling.

What if I don’t have smoked paprika?
You can use regular paprika or a pinch of cumin for a smoky flavor alternative.

This Vegan Shepherd’s Pie is a satisfying, versatile dish that’s perfect for any occasion. With its rich filling and creamy potato topping, it’s a guaranteed crowd-pleaser. Give it a try, and don’t forget to share your experience with family and friends!

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