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Vegan Lentil Shepherd's Pie

Vegan Lentil Shepherd's Pie

This hearty Vegan Lentil Shepherd's Pie combines protein-rich lentils with savory vegetables under a creamy potato-cauliflower topping. Perfect for Easter dinner, this plant-based main dish delivers classic comfort food flavor without the meat, satisfying vegans and omnivores alike.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine British
Servings 8

Equipment

  • Large pot for boiling potatoes and cauliflower
  • Medium saucepan for cooking lentils
  • Large skillet or sauté pan
  • Potato masher or food mill
  • 9x13 inch baking dish or large cast-iron skillet
  • Wooden spoon
  • Measuring cups and spoons
  • Vegetable peeler
  • Colander
  • Cutting board and knife

Ingredients
  

For the Mashed Potato Topping

  • 2 pounds russet potatoes about 4 large, peeled and chunked
  • 1 medium cauliflower head cut into florets (about 3 cups)
  • 4 tablespoons vegan butter
  • ⅓ cup unsweetened plant milk almond, oat, or soy work well
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons nutritional yeast optional, for cheesy flavor

For the Lentil Filling

  • 1½ cups dried green or brown lentils rinsed and picked over
  • 4 cups vegetable broth
  • 2 bay leaves
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 carrots peeled and diced
  • 2 celery stalks diced
  • 8 oz mushrooms chopped
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce or tamari
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground sage
  • ¾ cup frozen peas
  • ½ cup frozen corn
  • 2 tablespoons cornstarch mixed with 3 tablespoons water slurry
  • Salt and pepper to taste
  • Fresh thyme sprigs for garnish optional

Instructions
 

Prepare the Lentils

  • Start your lentil journey. Combine lentils, vegetable broth, and bay leaves in a medium saucepan. Bring to a boil, then reduce heat and simmer, partially covered, for about 20-25 minutes until tender but not mushy. You want them al dente, not lentil mush!
  • Drain but save that liquid. When lentils are cooked, drain them but reserve the cooking liquid - that's flavor gold we'll use later. Remove bay leaves and set lentils aside.

Make the Mashed Potato Topping

  • Boil the spuds and cauliflower. Place potatoes and cauliflower florets in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 15 minutes.
  • Drain and steam dry. Drain thoroughly in a colander, then return to the hot pot for 1-2 minutes to let excess moisture evaporate. This is the secret to non-watery mash, folks!
  • Mash it up. Add vegan butter, minced garlic, salt, pepper, and nutritional yeast (if using). Mash until smooth, adding warm plant milk gradually until you reach your desired consistency. Cover and set aside.

Prepare the Filling

  • Sauté the aromatics. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery, cooking until softened, about 5-7 minutes.
  • Add mushrooms and garlic. Toss in the mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. Add garlic and cook for another minute until fragrant. Your kitchen should smell AMAZING right now.
  • Layer in the flavors. Stir in tomato paste, soy sauce, thyme, rosemary, smoked paprika, and sage. Cook for 2 minutes to wake up those spices.
  • Combine everything. Add the cooked lentils, peas, and corn to the vegetable mixture. Pour in about 1 cup of the reserved lentil cooking liquid.
  • Thicken it up. Stir in the cornstarch slurry and simmer for 5 minutes until the filling thickens. If it's too thick, add more reserved cooking liquid; if too thin, simmer a bit longer. Season with salt and pepper to taste.

Assemble and Bake

  • Preheat and prep. Heat your oven to 375°F (190°C).
  • Transfer the filling. Pour the lentil mixture into a 9x13 baking dish or large oven-safe skillet, spreading it evenly.
  • Top it off. Carefully spread the mashed potato mixture over the filling. Use a fork to create decorative ridges on top (those will get deliciously crispy!).
  • Bake to golden perfection. Bake for 25-30 minutes until the top is golden and the filling is bubbling around the edges. For extra browning, broil for the final 2-3 minutes, but watch it like a hawk!
  • Rest before serving. Let stand for 10 minutes before serving. Garnish with fresh thyme sprigs if desired.

Notes

  • The mashed potato-cauliflower combo gives you the classic comfort food texture with added nutrients and a lighter feel.
  • This dish actually tastes better the next day as the flavors have time to meld, making it perfect for Easter prep.
  • For a shortcut, use pre-cooked lentils (about 3 cups), but you'll need to add extra vegetable broth to the filling.
  • To make this gluten-free, use tamari instead of soy sauce.
  • For oil-free version, sauté vegetables in vegetable broth instead of oil.