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Vegan Lentil Shepherd’s Pie Recipe

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4.2 from 45 reviews

This Vegan Lentil Shepherd’s Pie is a comforting and wholesome plant-based dish featuring a hearty mixture of cooked French green lentils, quinoa, and vegetables, topped with creamy mashed potatoes made from yellow potatoes, vegan butter, and nondairy milk. It offers a flavorful and nutritious alternative to traditional shepherd’s pie, perfect for a cozy dinner.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

For the Lentil-Quinoa Filling

  • 1 cup cooked French green lentils (cooked according to package directions)
  • 1 cup cooked quinoa (cooked according to package directions)
  • 2 tbsp olive oil
  • 1 yellow onion, diced (~1 1/2 cups)
  • 2 cloves garlic, minced
  • 1 1/2 cups cremini mushrooms, sliced thinly
  • 1 cup sliced carrots
  • 3/4 cup fresh or frozen peas
  • 1 1/2 cups vegetable broth
  • 1/4 cup fresh parsley, chopped
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons all purpose flour (can use gluten free)

For the Mashed Potato Topping

  • 4-5 cups peeled, diced yellow potatoes
  • 1/4 cup vegan butter
  • 1/3 cup nondairy milk
  • 1 teaspoon salt

Instructions

  1. Cook the Potatoes: Peel and dice yellow potatoes into uniform pieces. Place them in a large pot, cover with water, and add 1 teaspoon salt. Bring to a boil and cook for about 15-20 minutes or until potatoes are very tender when pierced with a fork.
  2. Prepare the Mashed Potato Topping: Drain the cooked potatoes thoroughly. Transfer them to a large bowl and mash with vegan butter and nondairy milk until smooth and creamy. Set aside.
  3. Sauté Vegetables: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add diced yellow onion and minced garlic, cooking until fragrant and translucent, about 3-4 minutes. Add sliced cremini mushrooms and cook another 5 minutes until softened.
  4. Add Carrots and Peas: Stir in sliced carrots and peas, cooking for an additional 3-4 minutes until vegetables start to soften.
  5. Combine Lentils and Quinoa: Add the cooked French green lentils and quinoa to the skillet with vegetables. Stir to combine.
  6. Season and Thicken Filling: Sprinkle 2 tablespoons all-purpose flour over the mixture, stirring well to coat evenly. Pour in 1 1/2 cups vegetable broth gradually, stirring constantly to avoid lumps. Add salt, black pepper, and paprika. Continue cooking until the mixture thickens, about 5 minutes. Stir in chopped fresh parsley and remove from heat.
  7. Assemble the Shepherd’s Pie: Preheat your oven to 375°F (190°C). Spread the lentil and quinoa filling evenly in a baking dish. Carefully spread the mashed potatoes over the top, smoothing the surface with a spatula or fork to create texture for a crispy finish.
  8. Bake the Pie: Place the assembled shepherd’s pie in the preheated oven and bake for 25-30 minutes or until the mashed potato topping is golden and slightly crispy at the edges.
  9. Cool and Serve: Remove from the oven and allow to rest for 5-10 minutes before serving. This helps set the pie for cleaner portions and enhances flavors.

Notes

  • You can substitute all-purpose flour with gluten-free flour if desired for a gluten-free version.
  • If using frozen peas, thaw them before adding to the filling for best texture.
  • Feel free to add other vegetables like corn or bell peppers for extra flavor and texture.
  • For a richer mashed potato topping, add a little garlic powder or nutritional yeast.
  • This dish stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vegan, American
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-lentil-shepherds-pie-recipe/