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Hearty Vegan Shepherd’s Pie The Ultimate Plant-Based Comfort Food

Hearty Vegan Shepherd’s Pie: The Ultimate Plant-Based Comfort Food
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A savory plant-based shepherd’s pie featuring a hearty lentil and vegetable filling tucked under fluffy mashed potatoes—classic comfort food, made healthy! Perfect for potlucks, holidays, and weekly meal prep.

Ingredients

Scale

Mashed Potato Topping:

4 large Yukon Gold or Russet potatoes, peeled and cubed (about 2 lbs)

1/3 cup unsweetened plant milk

2–4 tbsp vegan butter or olive oil

1/2 tsp salt, more to taste

1/4 tsp garlic powder

Black pepper, to taste

Filling:

1 tbsp olive oil or broth

1 yellow onion, diced

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

8 oz cremini mushrooms, chopped (optional)

1/4 cup tomato paste

1 1/2 cups brown or green lentils, rinsed

4 cups low-sodium vegetable broth

1–2 tbsp vegan Worcestershire sauce or soy sauce

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

1 cup frozen peas

1 cup frozen corn

Salt and black pepper, to taste

1–2 tbsp cornstarch or flour (optional, for thickening)

Fresh parsley, for garnish

Instructions

Mashed Potato Topping:
Boil potatoes until fork-tender (15–20 min). Drain and mash with plant milk, vegan butter, garlic powder, salt, and pepper until smooth and fluffy. Taste and adjust seasoning. Cover and set aside.

Filling:
Preheat oven to 400°F (200°C). In a large skillet, sauté onion, carrots, celery, and mushrooms (if using) in olive oil until softened. Add garlic and cook 1 minute more.
Stir in tomato paste, thyme, rosemary, and mix well. Add lentils, broth, bay leaf, and Worcestershire/soy. Bring to a boil, then simmer 30–35 min until lentils are tender.
Add peas, corn, and season with salt/pepper. Thicken if needed: mix cornstarch with a splash of water and stir in. Cook 2–3 min more.

Assemble:
Remove bay leaf. Transfer filling to baking dish. Spread mashed potatoes evenly on top, and run a fork across the surface for texture.

Bake:
Bake 15–20 min until filling is bubbling and top lightly golden. Broil for extra 2–3 min if crispier top desired. Cool 10 min, garnish with parsley, and serve.

Notes

  • Lentils can be cooked ahead or use canned (reduce broth).

  • Gluten-free: Use GF flour/cornstarch and tamari instead of soy sauce.

  • Add more veggies (parsnip, spinach) or use sweet potato topping.

  • Can be made oil-free (use broth for sauté and mash).

Nutrition

Find it online: https://veganrecepies.com/vegan-shepherds-pie/