Description

This hearty Lentil and Vegetable Shepherd’s Pie is a comforting and wholesome plant-based meal perfect for any occasion. Made with a savory mixture of lentils, mushrooms, and fresh vegetables simmered in aromatic herbs and tomato paste, topped with creamy mashed potatoes, it offers a nutritious and satisfying alternative to the traditional shepherd’s pie, ideal for vegans and anyone seeking a flavorful meatless dish.

Ingredients

Scale

Vegetable Filling

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 cup mushrooms, chopped
1 cup green or brown lentils, rinsed
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon smoked paprika
2 cups vegetable broth
1 cup frozen peas
Salt and pepper, to taste

Topping

4 cups mashed potatoes (prepared with butter and milk or dairy-free alternatives)

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Instructions

Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). In a large skillet or saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing for 2–3 minutes until softened and fragrant.
Cook Vegetables: Stir in diced carrots, celery, and chopped mushrooms. Continue cooking for about 5 minutes, allowing the vegetables to soften and develop flavor.
Add Lentils and Seasonings: Mix in the rinsed lentils, tomato paste, dried thyme, dried rosemary, and smoked paprika. Pour in vegetable broth, stirring to combine all ingredients well.
Simmer Mixture: Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 25–30 minutes, or until lentils are tender and the mixture has thickened to a stew-like consistency.
Incorporate Peas and Season: Add frozen peas to the lentil mixture and season with salt and pepper to taste. Stir well to combine.
Assemble Pie: Transfer the lentil and vegetable mixture into a baking dish, spreading it evenly. Top the filling with the prepared mashed potatoes, spreading them to completely cover the filling. Use a fork to create small ridges on the potato surface for a nice textured finish.
Bake: Place the dish in the oven and bake for 20 minutes until the mashed potato topping is golden brown and the filling is bubbling around the edges.
Rest and Serve: Remove from the oven and let the pie rest for 5 minutes before serving to allow flavors to meld and make slicing easier.

Notes

The lentil filling can be prepared a day ahead and refrigerated for convenience.
For extra crispy tops, broil the pie for 2–3 minutes at the end of baking.
Use vegan butter and plant-based milk in the mashed potatoes to keep the dish completely vegan-friendly.
Add additional vegetables like corn or bell peppers for variety.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 6g
Sodium: 420mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg