Autumn Harvest Shepherd's Pie

A comforting vegan take on classic shepherd's pie, featuring a savory lentil and mushroom base with root vegetables, topped with creamy mashed potatoes.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 5
• Cuisine: American
• Difficulty: Medium
• Cost: $3.35/serving

Dietary

• Vegan
• Vegetarian
• Gluten-Free
• Dairy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber
• Kosher
• Halal

Tags

• bake
• comfort food
• healthy
• roast

Ingredients

• 2 tablespoon olive oil
• 1 yellow onion (chopped)
• 3 carrots (peeled and diced)
• 2 celery stalks (diced)
• 8 ounce cremini mushrooms (sliced)
• 3 clove garlic (minced)
• 2 cup green or brown lentils (rinsed)
• 4 cup vegetable broth
• 1 can diced tomatoes (undrained)
• 2 tablespoon tomato paste
• 1 tablespoon dried thyme
• 1 teaspoon dried rosemary (crushed)
• 1 tablespoon vegan Worcestershire sauce
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 pound potatoes (peeled and quartered)
• 0.5 cup unsweetened plant-based milk
• 2 tablespoon vegan butter
• 0.25 cup fresh parsley (chopped)

Instructions

1. Preheat oven to 375°F (190°C).
2. For the filling: Heat 2 tablespoons olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add yellow onion, carrots, and celery. Cook until softened, about 8-10 minutes.
3. Add cremini mushrooms and garlic, and cook for another 5-7 minutes, until mushrooms are browned and garlic is fragrant.
4. Stir in rinsed lentils, vegetable broth, diced tomatoes, tomato paste, dried thyme, dried rosemary, vegan Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until lentils are tender.
5. While the filling cooks, prepare the mashed potatoes: Place peeled and quartered potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes.
6. Drain potatoes well. Return to the hot pot and mash thoroughly. Stir in unsweetened plant-based milk and vegan butter until smooth and creamy. Season with salt and pepper to taste.
7. Spoon the lentil-vegetable filling into the bottom of the oven-safe pot (or transfer to a 9x13 inch baking dish). Spread the mashed potato topping evenly over the filling.
8. Bake for 20-25 minutes, or until the filling is bubbly and the mashed potatoes are lightly golden brown.
9. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

For a richer crust on the mashed potatoes, you can broil the pie for the last 2-3 minutes, watching carefully to prevent burning.

Nutrition (per serving)

• Calories: 520
• Protein: 22.3 g
• Carbohydrates: 83.5 g
• Fat: 12.1 g
• Fiber: 19.8 g
• Sodium: 780 mg
• Saturated Fat: 2.8 g
• Sugar: 10.3 g