Cozy and hearty, this vegan shepherd’s pie is one of my new favorite recipes! While it does take a bit of time to put together, I promise this one is easier than you might think. Plus, you’ll have plenty of delicious servings to share or save for leftovers!
Ingredients/ shopping list:
- 1 ½ cups green or brown lentils
- 1 head garlic
- 1 large yellow onion
- 3 large carrots
- 8 oz baby bella or crimini mushrooms
- 1 bunch fresh thyme, or 2 tablespoons dried
- 1 bunch fresh rosemary, or 1 tablespoon dried
- 1 bay leaf
- 5 oz tomato paste
- 3 cups vegetable or vegan broth
- 1 tablespoon Worcestershire sauce (the Whole Foods 365 brand is vegan)
- 1 tablespoon balsamic vinegar
- 3-4 large russet potatoes
- 8 oz plant milk (I recommend unsweetened oat or soy)
- 2 tablespoons vegan butter
- Olive oil
- Salt
- Pepper
Cooking Instructions:
Step 1.
Prep your ingredients! Rinse and drain lentils. Dice onion, carrots, mushrooms, or other preferred veg (peas are also popular). Peel, rinse, and largely chop potatoes. Mince garlic. Taste test the wine. 🙂
Step 2.
In a large pot or pan, sautee onion, carrots and mushrooms in a tablespoon of olive oil for 5-8 minutes or until softened. Add half of minced garlic, thyme, and rosemary. Sautee for 1-2 minutes or until fragrant.
Step 3.
Add tomato paste to center of pan. Let cook for 2-3 minutes or until darkened. Then, add splash of red wine to deglaze pan (optional). Let cook until evaporated.
Step 4.
Add lentils, stock, and bay leaf. Bring to a simmer, then cover and let cook for about 20 minutes or until lentils are almost fully cooked (they will finish cooking in the oven). Finish the lentil filling by stirring in balsamic vinegar, vegan Worcestershire sauce, and salt and pepper to taste.
Step 5.
Add chopped potatoes to a pot with a generous amount of salt and water. Bring to boil, then simmer until tender. Drain and set aside cooked potatoes.
Step 6.
To pot, add vegan butter and remaining minced garlic. Let cook for about 60 seconds or until fragrant. Then, add potatoes and plant milk, mash. Set aside and try not to eat it all.
Step 7.
It’s time to assemble! Add your lentil and vegetable mixture to an oven-safe dish, then smooth over. Top with mashed potatoes, and fluff with fork. Add thyme or parsley for garnish (optional).
Step 8.
Bake at 375 degrees for 20 minutes, then under the broiler for about 5 minutes or until top is browned. Serve and enjoy!
