If you’re looking for a hearty meatless meal, this Lentil Shepherd’s Pie hits the mark. It’s filled with wholesome ingredients like lentils, mushrooms, and peas, topped with a velvety vegan mashed potato crust. A budget-friendly recipe that’s also easy to freeze, making it perfect for batch cooking.

• Cuisine: Vegan
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 6-8

Why You’ll Love This Recipe

• Comforting and satisfying without any meat.
• Easy to make ahead and freeze for later.
• Uses inexpensive ingredients, making it budget-conscious.
• Rich in plant-based protein and fiber from lentils.

Ingredients

• 6-8 cups filtered water: Used for boiling the potatoes. Clean water ensures pure taste.
• 5 medium potatoes, peeled and chopped: The base for creamy vegan mashed potatoes.
• 5 tablespoon vegan butter: Adds creaminess to the potatoes. Substitute with regular butter for non-vegan.
• 3 teaspoon garlic paste (crushed garlic) (note 1): Provides aromatic depth. Substitute with freshly minced garlic.
• ¼ cup unsweetened plain soy milk (note 2): Moistens the mashed potatoes. Almond milk can be used as an alternative.
• Salt & pepper to taste: Season the potatoes and filling to your preference.
• 1 tablespoon olive oil: For sautéing the vegetables, enhances the richness.
• 1 tablespoon vegan butter: Adds flavor and aids in sautéing vegetables.
• ½ medium onion, sliced or chopped (note 3): Offers sweetness and depth to the filling.
• 1 medium celery stalk, chopped (note 3): Contributes crunch and aromatic quality.
• 2 medium carrot sticks, peeled and chopped (note 3): Adds sweetness and color.
• 16 ounces sliced mushrooms (note 3): Provide umami and meatiness to the dish.
• 1 teaspoon garlic paste or 1 garlic clove minced: Adds additional garlic flavor to the filling.
• 2 tablespoon tomato paste: Enhances depth of flavor, giving richness.
• 1 tablespoon fresh or dried rosemary: Offers aromatic, herby notes. Can substitute with thyme.
• ¼ teaspoon sea salt: Seasonal staple for balance.
• ¼ teaspoon pepper: Adds mild heat and seasoning.
• 2 tablespoon chickpea flour (note 5): Thickens the filling. Regular flour can be used if not gluten-free.
• 1½ cup water: Aids in cooking the filling and form a stew-like base.
• 1½ cube vegetable bouillon: Boosts the savory flavor profile.
• ½ cup red cooking wine (not vinegar) (optional): Adds depth and richness. Can omit or use a splash of non-alcoholic red wine.
• 2 16 ounce cans of lentils or 4 cups of pre-cooked dried lentils: Core protein component. Substitute with any variety of cooked beans.
• 1 cup frozen peas (note 3): For sweetness and color; no need to thaw.
• Additional oil and butter: For finishing, providing shine and richness.
• Chopped fresh parsley: A fresh garnish that adds color.

How to Make It

Step 1: Prepare the Potatoes

In a large pot, bring 6-8 cups of filtered water to a boil. Add the peeled and chopped potatoes. Cook until tender, about 15-20 minutes. Drain and return to the pot. Mash the potatoes with 5 tablespoons of vegan butter, garlic paste, and soy milk until smooth. Season with salt and pepper. Set aside.

Step 2: Cook the Vegetables

In a large skillet over medium heat, warm 1 tablespoon of olive oil and 1 tablespoon vegan butter. Sauté the onions, celery, and carrots until soft, about 5-7 minutes. Add the mushrooms and garlic, cooking until the mushrooms reduce and release their moisture.

Step 3: Make the Filling

Add the tomato paste, rosemary, sea salt, pepper, and chickpea flour to the vegetable mix. Stir to coat the veggies evenly. Gradually add 1½ cups of water, vegetable bouillon, and optional wine, ensuring everything is well combined. Bring to a simmer and reduce until thickened, about 10 minutes.

Step 4: Add Lentils and Peas

Incorporate the lentils and frozen peas into the skillet, mixing thoroughly. Allow the mixture to heat through and adjust the seasoning if necessary. Preheat your oven to 400°F (200°C).

Step 5: Assemble and Bake

Transfer the filling to a baking dish. Spread the mashed potatoes over the filling, smoothing with a spatula. Drizzle with additional oil and vegan butter for extra crispness. Bake in the preheated oven for 25 minutes, or until golden brown on top. Garnish with freshly chopped parsley before serving.

Recipe FAQs

Can I make this recipe ahead of time?

Yes, you can prepare and assemble the pie, then refrigerate for up to two days before baking. Allow the dish to come back to room temperature before placing it in a preheated oven.

What can I use instead of lentils?

If lentils are not preferred, chickpeas or any other canned beans can work well as a substitute.

How can I make this dish gluten-free?

Using chickpea flour instead of regular flour keeps this dish gluten-free while still providing the necessary thickening for the filling.