This lentil Shepherd’s pie is the ultimate healthy comfort food! It’s vegan, easy to make, and hearty! Serve this plant-based dish on its own or with a salad on the side.
Why you will love this recipe
- It’s vegan and suitable for anyone!
- This lentil shepherd’s pie is a family-friendly and budget-friendly.
- It’s healthy and super comforting.
Ingredients for this recipe
Lentils: Use cooked lentils. We’ve used canned red lentils.
Olive oil: To sauté the vegetables.
Onion: Chopped.
Garlic: Add 3 garlic cloves.
Carrot: Diced.
Peas: We’ve used frozen peas.
Mushrooms: We’ve used chestnut mushrooms.
Chopped tomatoes: From a can.
Tomato puree: You can use homemade or store-bought.
White wine: Use good quality dry white wine. Don’t worry, the alcohol will evaporate!
Bay leaf: Adds extra flavor.
Potatoes: Use higher starch potatoes like Russets for the fluffiest mash.
Milk: We’ve used almond milk. You can use regular milk for a non-vegan version.
Butter: We’ve used vegan butter. You can use regular butter for a non-vegan version.
Seasoning: To season the lentil filling, we’ve used dried oregano, salt, and black pepper. To season the mashed potatoes, we’ve used salt, black pepper, and nutmeg.
How to make this recipe
First of all, sauté the onion, bay leaf, and garlic in a pan with olive oil for about 2 to 5 minutes on medium heat, be careful not to burn the onion. When the onion is soft, add the carrots and mushrooms to the pan and sautée them for more 5 minutes, continually stirring to prevent burning.
Next, add the tomato, tomato puree, and white wine and cook for more 5 minutes, continually stirring until the alcohol has evaporated.
Finally, add the lentils, peas, seasonings, and water, and let it cook for 15 minutes on low heat.
Meanwhile, add the potatoes into a pot, cover with water and cook until potatoes are tender.
Once cooked, drain the water and add the milk, salt, black pepper, nutmeg, and butter. Mash the potatoes until smooth and creamy with the help of a potato masher.
Preheat the oven to 390 degrees F ( 200 C ).
Add the lentil mixture into a baking dish, and then add an even layer of mashed potatoes on top to cover the lentil mixture.
Bake for 20 minutes or until golden.
Tips for making this recipe
- Storing: Store any leftovers in an airtight container for up to 5 days in the fridge.
- White wine is a fantastic ingredient to add flavor to this recipe: So I suggest you stick with it. The alcohol evaporates with the heat, so you’re not going to feel the taste of it, and it is safe for kids to eat it.
- Drain potatoes well: Ensure you drain your potatoes very well to avoid watery mashed potatoes.
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Lentil Shepherd’s Pie
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main
- Method: Bake
- Cuisine: American
- Diet: Vegan
Description
This lentil Shepherd’s pie recipe is the ultimate comfort dish! It’s flavor-packed, vegan, easy to make, and family-friendly!
Ingredients
Shepherd’s Pie Filling Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 1 carrot, chopped
- 4 oz mushrooms, chopped (100 g)
- 1 can chopped tomatoes (240 g)
- 1 tbsp tomato puree
- 1/4 cup white wine (60 ml)
- 14 oz cooked lentils, drained and rinsed (400 g)
- 1 cup peas (100 g)
- 1/2 tsp dried oregano
- 1 tsp salt
- 1 pinch black pepper
- 1/4 cup water (60 ml)
Mashed Potato Ingredients
- 2 1/4 oz potatoes (1 kg)
- 1 cup almond milk (120 ml)
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch nutmeg
- 2 tbsp butter
Instructions
- First of all, sauté the onion, bay leaf, and garlic in a pan with olive oil for about 2 to 5 minutes on medium heat, be careful not to burn the onion. When the onion is soft, add the carrots and mushrooms to the pan and sautée them for more 5 minutes, continually stirring to prevent burning.
- Next, add the tomato, tomato puree, and white wine and cook for more 5 minutes, continually stirring until the alcohol has evaporated.
- Finally, add the lentils, peas, seasonings, and water, and let it cook for 15 minutes on low heat.
- Meanwhile, add the potatoes into a pot, cover with water and cook until potatoes are tender.
- Once cooked, drain the water and add the milk, salt, black pepper, nutmeg, and butter. Mash the potatoes until smooth and creamy with the help of a potato masher.
- Preheat the oven to 390 degrees F ( 200 C ).
- Add the lentil mixture into a baking dish, and then add an even layer of mashed potatoes on top to cover the lentil mixture.
- Bake for 20 minutes or until golden.
Notes
Storing: Store any leftovers in an airtight container for up to 5 days in the fridge.
White wine is a fantastic ingredient to add flavor to this recipe: So I suggest you stick with it. The alcohol evaporates with the heat, so you’re not going to feel the taste of it, and it is safe for kids to eat it.
Drain potatoes well: Ensure you drain your potatoes very well to avoid watery mashed potatoes.
Keywords: lentil Shepherd’s pie, vegan lentil Shepherd’s pie
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