Lentil Shepherd's Pie

A robust and flavorful vegan shepherd's pie featuring a rich lentil and vegetable filling topped with creamy mashed potatoes, baked until golden and bubbling.

• Prep: 25 min
• Cook: 45 min
• Total: 1 hr 10 min
• Servings: 4
• Cuisine: American
• Difficulty: Medium
• Cost: $2.70/serving

Dietary

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

Tags

• bake
• budget-friendly
• comfort food
• healthy
• savory

Ingredients

• 2 pound russet potatoes (peeled and cubed)
• 0.25 cup vegan milk (unsweetened)
• 2 tablespoon vegan butter
• 1 teaspoon salt (for potatoes and for filling)
• 0.5 teaspoon black pepper (for potatoes and for filling)
• 1 tablespoon olive oil
• 1 yellow onion (large, chopped)
• 2 carrots (diced)
• 2 celeries (diced)
• 2 clove garlic (minced)
• 1 cup lentils (rinsed)
• 4 cup vegetable broth
• 1 can diced tomatoes (undrained)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 0.5 cup frozen peas
• 0.5 cup frozen corn

Instructions

1. Preheat oven to 375°F (190°C).
2. Place 2 pounds peeled and cubed russet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until very tender. Drain thoroughly.
3. Return drained potatoes to the hot pot. Add 1/4 cup vegan milk, 2 tablespoons vegan butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash until smooth and creamy. Set aside.
4. While potatoes cook, heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add 1 chopped large yellow onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5-7 minutes until softened.
5. Stir in 2 minced garlic cloves, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Cook for 1 minute until fragrant.
6. Add 1 cup rinsed lentils, 4 cups vegetable broth, and 1 can undrained diced tomatoes to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until lentils are tender and most of the liquid is absorbed. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
7. Stir in 1/2 cup frozen peas and 1/2 cup frozen corn, cooking for 2 minutes until heated through. Spread the lentil filling evenly in the skillet or transfer to a 9x13 inch baking dish.
8. Spoon the mashed potatoes over the lentil mixture, spreading evenly. Create peaks with a fork for a nice texture.
9. Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly. Let stand for 5 minutes before serving.

Notes

This dish reheats beautifully and can be prepared ahead of time. Store cooled pie covered in the refrigerator for up to 3-4 days. To reheat, bake at 350°F (175°C) until warmed through, approximately 20-30 minutes.

Nutrition (per serving)

• Calories: 480
• Protein: 22 g
• Carbohydrates: 82 g
• Fat: 9.5 g
• Fiber: 20 g
• Sodium: 780 mg
• Saturated Fat: 2 g
• Sugar: 10 g