Vegan Shepherd's Pie
A hearty and comforting vegan shepherd's pie, packed with protein-rich lentils and topped with creamy mashed potatoes, perfect for dinner.
This Vegan Shepherd's Pie is a delightful twist on the classic comfort dish that everyone loves.
Packed with wholesome ingredients like lentils, vegetables, and creamy mashed potatoes, this recipe is not only delicious but also nutritious.
Perfect for dinner, this plant-based version will satisfy your cravings while being kind to the planet.
For more amazing vegan recipes, visit vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For a gluten-free version, ensure the Worcestershire sauce is gluten-free. You can substitute lentils with cooked quinoa or chickpeas if desired.
Tips & Notes
- •For extra flavor, add some sautéed mushrooms to the filling.
- •Experiment with different vegetables like corn or bell peppers for diversity.
Recipe Variations
- •For a spicy kick, add some chili flakes or hot sauce to the lentil filling.
- •Top with a layer of vegan cheese before baking for a cheesy twist.
Storage & Freezing
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave before serving.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the filling and mashed potatoes a day in advance. Assemble and bake when you're ready to serve.
Can I freeze shepherd's pie?
Absolutely! Once cooled, cover tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
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A hearty and comforting vegan shepherd's pie, packed with protein-rich lentils and topped with creamy mashed potatoes, perfect for dinner.
Nutrition (per serving)
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a medium pot, combine the brown lentils and vegetable broth. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, until lentils are tender.
- 3
While lentils are cooking, heat olive oil in a large skillet over medium heat. Add diced onions, carrots, and celery. Sauté for about 5-7 minutes until softened.
- 4
Add minced garlic, dried thyme, and dried rosemary to the skillet. Cook for another minute until fragrant.
- 5
Stir in the cooked lentils, tomato paste, Worcestershire sauce, and thawed peas. Season with salt and pepper to taste. Mix well and cook for another 5 minutes.
- 6
Meanwhile, boil the cubed potatoes in salted water until fork-tender, about 15 minutes. Drain and return to the pot.
- 7
Add plant-based milk and nutritional yeast (if using) to the potatoes. Mash until creamy and smooth. Season with salt and pepper.
- 8
Spread the lentil mixture evenly in a baking dish, then top with the mashed potatoes, smoothing it out with a spatula.
- 9
Use a fork to create a decorative pattern on the mashed potatoes, if desired.
- 10
Bake in the preheated oven for 20-25 minutes, or until the top is slightly golden.
- 11
Remove from the oven and let it cool for a few minutes before serving.
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