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+ servings
vegan lentil shepherds pie in a skillet.
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5 from 1 vote

Vegan Lentil Shepherd's Pie

Flavorful lentils and mixed vegetables are topped with a thick layer of creamy dairy free mashed potatoes to create this vegan lentil shepherd's pie. The ultimate comfort food dish that deserves a spot at your Thanksgiving table this year. 
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Entree, Main Dish
Cuisine: American, Holiday
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 440kcal

Ingredients

For the Vegan Mashed Potatoes

For the Lentils:

For the Filling:

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.

Make the Mashed Potatoes

  • Chop the peeled potatoes into large 2 inch pieces. Add to a pot of boiling salted water. Cook until fork tender, about 10-15 minutes. Use a colander to drain.
  • Add the butter, milk, garlic powder, salt and pepper to the pot and mash well. (You can also mash in a stand mixer if you prefer.) Set aside.

Make the Lentils

  • Add the lentils and broth to a small saucepan and bring to a simmer. Cover and simmer for 15-18 minutes or until broth is absorbed and lentils are tender.

Make the Filling

  • Add the olive oil and onion to an oven-safe skillet over medium-high heat. Saute until the onion is translucent. Stir in the garlic, thyme, rosemary, tomato paste, and worcestershire sauce. Saute another minute or two.
  • Stir in the lentils, vegetable broth, and mixed vegetables. Bring to a simmer to thicken slightly, about 6-8 minutes. Transfer to an 8x8 inch baking dish if not using an oven safe skillet.
  • Top with the mashed potatoes and bake for 10-15 minutes or until the filling is bubbling and the potato topping is just beginning to brown.

Video

Notes

  • To make it gluten free: use a gluten-free certified Worcestershire sauce. 
  • Use an oven-safe skillet: you can save yourself an extra pan to wash by using an oven safe skillet for this dish if you have one. Otherwise, transfer the filling to an 8x8 in glass baking dish for the baking step.
  • Storage: Store leftovers in the fridge for up to 3-4 days. You can also freeze it in an airtight container for up to 3 months.

Nutrition

Serving: 1serving | Calories: 440kcal | Carbohydrates: 70g | Protein: 19g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 315mg | Potassium: 1355mg | Fiber: 22g | Sugar: 5g | Vitamin A: 3491IU | Vitamin C: 42mg | Calcium: 87mg | Iron: 6mg