🥧 Vegan Lentil Shepherd’s Pie
✅ Ingredients
For the lentil-veggie filling:
- 1 tbsp olive oil (or water for oil-free)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup mushrooms, chopped (optional, for umami)
- 1 1/2 cups cooked green or brown lentils (or 1/2 cup dry)
- 2 tbsp tomato paste
- 1 tbsp soy sauce or tamari
- 1 tsp thyme
- 1 tsp rosemary
- 1/2 tsp smoked paprika (optional)
- Salt and pepper, to taste
- 1 1/2 cups vegetable broth
- 1 tbsp flour or cornstarch (for thickening)
For the mashed potato topping:
- 4 medium potatoes, peeled and chopped
- 1/2 cup unsweetened plant milk (almond, oat, soy, etc.)
- 2–3 tbsp vegan butter or olive oil
- Salt and pepper, to taste
- Optional: garlic powder or nutritional yeast for extra flavor
👩🍳 Instructions
1. Make the mashed potatoes:
- Boil potatoes in salted water for 15–20 minutes until fork-tender.
- Drain and mash with plant milk, vegan butter, salt, and any extras.
- Set aside.
2. Make the lentil filling:
- In a large skillet or pot, heat olive oil. Sauté onion, garlic, carrots, celery, and mushrooms (if using) until soft — about 8–10 minutes.
- Stir in lentils, tomato paste, soy sauce, herbs, paprika, salt, and pepper.
- Pour in broth and bring to a simmer.
- Stir in flour or cornstarch to thicken. Simmer until mixture thickens, about 5–7 minutes. Adjust seasoning.
3. Assemble:
- Preheat oven to 400°F (200°C).
- Spread lentil filling evenly in a baking dish (8×8 or similar).
- Top with mashed potatoes, spreading gently to cover completely. Use a fork to create ridges for crisping.
4. Bake:
- Bake uncovered for 20–25 minutes until the top is golden.
- Optional: Broil for the last 2–3 minutes for extra browning.
5. Serve:
- Let cool for 5–10 minutes. Serve warm with a side salad or steamed greens.
