Vegan cooking opens a world of flavors and textures, and one of my favorite comfort foods to whip up is a delicious Vegan Lentil Shepherd’s Pie with creamy mashed potatoes. This dish is not only heartwarming but also packed with nutrients and flavor. Let me guide you through the steps to create this amazing meal that your taste buds will thank you for.
To start, you’ll need a few key ingredients. For the filling, gather 1 cup of dried lentils (brown or green), 2 cups of vegetable broth, 1 medium onion (diced), 2 carrots (diced), 2 celery stalks (diced), 2 cloves of garlic (minced), 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 2 tablespoons of tomato paste, 1 tablespoon of soy sauce, and 1 cup of frozen peas. For the mashed potatoes, you’ll need 4-5 large potatoes (peeled and cubed), 1/4 cup of plant-based milk, 2 tablespoons of vegan butter, and salt and pepper to taste.
First, I begin by cooking the lentils. I rinse them under cold water, then place them in a saucepan with the vegetable broth. I bring this to a boil before reducing the heat and letting it simmer for about 20-25 minutes, or until the lentils are tender. While the lentils are cooking, I sauté the onion, carrots, celery, and garlic in a separate skillet over medium heat. I usually add a bit of olive oil and cook until the vegetables are soft, which takes about 5-7 minutes.
Once the vegetables are ready, I add in the cooked lentils along with the thyme, rosemary, tomato paste, soy sauce, and frozen peas. I stir everything together, allowing the flavors to meld, and let this simmer for another 5 minutes. This filling is so savory and smells incredible, truly a highlight of the dish.
While the filling simmers, I prepare the mashed potatoes. I boil the peeled and cubed potatoes in salted water until they are fork-tender, which typically takes about 15-20 minutes. After draining the potatoes, I return them to the pot, adding in the plant-based milk and vegan butter. I mash everything until it’s smooth and creamy, seasoning with salt and pepper to taste.
Now that both components are ready, it’s time to assemble your dish. I preheat the oven to 400°F (200°C) and pour the lentil filling into a baking dish, spreading it out evenly. Next, I dollop the mashed potatoes on top, spreading them with a spatula or fork to create peaks, which will get nice and crispy during baking. I pop the shepherd’s pie into the oven and bake for about 25-30 minutes or until the top is golden and slightly crispy.
Once it’s done, I let the Vegan Lentil Shepherd’s Pie sit for a few minutes before serving. This dish is perfect for any occasion and is sure to impress both vegan and non-vegan friends alike. Enjoy your homemade comfort food that’s healthy, wholesome, and utterly satisfying!
Vegan Lentil Shepherd’s Pie with Mashed Potatoes
Ingredients
- 1 cup of dried lentils (brown or green)
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 tablespoon of soy sauce
- 1 cup of frozen peas
- 4 cups of plant-based milk
- 4 large potatoes, peeled and chopped
- 2 tablespoons of olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a pot, cook the lentils in boiling water for about 20 minutes or until tender. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the cooked lentils, dried thyme, dried rosemary, soy sauce, and frozen peas. Stir to combine and season with salt and pepper. Cook for another 5 minutes.
- While the lentil mixture is cooking, boil the chopped potatoes in salted water until tender, about 15 minutes.
- Drain the potatoes and mash them with plant-based milk and a little olive oil until creamy. Season with salt and pepper to taste.
- In a baking dish, layer the lentil mixture evenly at the bottom. Spread the mashed potatoes on top, smoothing it out to cover completely.
- Bake in the preheated oven for 25 minutes or until the potatoes are golden.
- Remove from the oven and let cool for a few minutes before serving.
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