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Vegan Shepherd’s Pie

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5 from 6 reviews

I made my vegan shepherd’s pie to mimic the rustic, savory perfection of the original. Rich, oven baked comfort food.

Ingredients

Units Scale

Filling

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup uncooked brown or green lentils,rinsed and drained
  • 1 1/2 cups mushrooms, sliced
  • 3 tablespoons flour
  • 3 cups mushroom stock
  • 1 teaspoon dried thyme
  • 1 10-ounce bag frozen mixed vegetables (peas, carrots, green beans and corn)
  • 2 tablespoons flat leaf parsley, chopped

Mashed Potatoes

  • 2 1/2 pounds Yukon Gold potatoes
  • 3 tablespoons vegan butter
  • 2 tablespoons extra virgin olive oil
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 425°F. Grease an 8×8-inch baking dish – or other comparable sized baking dish.
  2. Prep the potatoes. Peel and cut the potatoes and transfer them to a large pot filled with water. Bring the water to a boil – and boil the potatoes for 10-12 minutes, or until tender. Drain and transfer to a mixing bowl.
  3. Mash the potatoes. Using a potato masher or a fork, mash the cooked potatoes until they are smooth and add vegan butter and extra virgin olive oil. Mix well – and season to taste with a little salt and pepper. Cover with a kitchen towel and set aside.
  4. Prepare the filling. Meanwhile, in a large pan over medium-high heat, add 1 tablespoon olive oil, onions and garlic. Saute for 2-3 minutes, until onions are translucent. Then add mushrooms and saute for 3-5 minutes, until the water released by the mushrooms has evaporated.
  5. Add flour, stock lentils and seasoning. Add flour and cook for 1 minute, stirring constantly. Then slowly add mushroom stock while stirring. Then add lentils and thyme. Season with salt and pepper and stir. Bring to a boil. Then lower heat to a simmer, cover and cook for 20 minutes.
  6. Cook veggies. Add frozen veggies, cover and cook for an additional 10 minutes.
  7. Assemble the shepherd’s pie. Place the baking dish on a baking sheet (this is to catch any overflow of gravy once it goes in the oven). Pour the lentil mixture into the baking dish and carefully top with mashed potatoes, one large spoonful at a time. Spread the mashed potatoes using a fork or spatula – and smooth it until you get an even layer.
  8. Texturize the potato topping. This step is optional: run the tines of a fork over the mashed potatoes to create elevated lines (my mother used to do this – and I think it makes the finished pie look prettier).
  9. Bake in the oven for 15 minutes (with the baking dish underneath).
  10. Crisp the top. After baking, turn oven to broil and broil for 5 minutes to get a crispy, golden brown top (optional).
  11. Garnish and serve. Top with chopped flat leaf parsley and serve.

Notes

Store leftovers covered in the refrigerator for up to 4 days – or freeze for up to 3 months.

Nutrition

Find it online: https://pickledplum.com/vegan-shepherds-pie/

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