Vegan Lentil Shepherd’s Pie
Vegan Lentil Shepherd’s Pie features green lentils cooked with carrots, peas, and herbs in savory tomato sauce, topped with creamy mashed potatoes and baked until golden.
6
servings20
minutes45
minutes320
kcal1
hour5
minutesIngredients
1 cup green lentils
3 cups vegetable broth
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
2 large carrots, diced
1 cup peas, frozen
1 tablespoon tomato paste
1 teaspoon thyme
1 teaspoon rosemary
2 tablespoon soy sauce
4 large potatoes, peeled and cubed
1 tablespoon vegan butter
0.5 cup almond milk
to taste salt and pepper
Directions
- Preheat the oven to 400°F (200°C). Boil the lentils in vegetable broth until tender, about 15-20 minutes, then drain excess broth.
- In a large pan, heat olive oil over medium heat. Add the diced onion and cook until translucent, approximately 5 minutes.
- Stir in the minced garlic, diced carrots, and frozen peas. Cook for another 5 minutes until the carrots begin to soften.
- Mix in the cooked lentils, tomato paste, thyme, rosemary, and soy sauce. Season with salt and pepper, then simmer for 5 minutes.
- Meanwhile, cook the cubed potatoes in a pot of boiling water until tender, about 15-20 minutes, then drain and return to the pot.
- Mash the potatoes with vegan butter and almond milk until smooth and creamy. Season with salt and pepper to taste.
- Spoon the lentil mixture into a baking dish and spread the mashed potatoes evenly over the top.
- Place the dish in the preheated oven and bake for 20 minutes, or until the top is golden brown.
- Remove from the oven and let cool slightly before serving.
Nutrition Facts
- Total number of serves: 4
- Calories: 500kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
This Vegan Lentil Shepherd’s Pie proves that plant-based comfort food can be just as satisfying and soul-warming as the traditional version. Tender green lentils replace the meat, simmered with sweet carrots, peas, and aromatic herbs like thyme and rosemary in a rich tomato-based sauce that’s both hearty and deeply flavorful. Crowned with a layer of fluffy, creamy mashed potatoes made with vegan butter and almond milk, it bakes until golden brown on top, creating that signature shepherd’s pie appearance with crispy edges and a tender interior—proving you don’t need meat or dairy to create ultimate comfort food.
