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This dish has simple, wholesome ingredients that create a cozy meal. Here’s what you need: - 1 cup brown or green lentils, rinsed - 4 cups vegetable broth - 1 large onion, finely diced - 2 cloves garlic, minced - 2 carrots, diced into small pieces - 2 celery stalks, diced - 1 cup frozen peas - 2 tablespoons tomato paste - 1 tablespoon soy sauce or tamari - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 4 large potatoes, peeled and cubed - 1/4 cup almond milk (or any non-dairy milk of choice) - 2 tablespoons nutritional yeast (optional, for a cheesy flavor) - 2 tablespoons olive oil These ingredients work together to create a rich and hearty pie. You can add a few extra ingredients to make the pie even tastier: - Chopped mushrooms for an earthy flavor - Fresh herbs like parsley or chives for a pop of freshness - A dash of hot sauce for some heat - A sprinkle of smoked paprika for a smoky kick These options can give your shepherd's pie a unique twist. This dish is not only tasty but also packs a nutrient punch. Here’s a quick look at the nutrition: - Lentils: Great source of protein and fiber. - Vegetables: Full of vitamins and minerals. - Potatoes: Provide energy and are rich in potassium. - Nutritional yeast: Offers B vitamins and a cheesy flavor without dairy. Each serving is filling, satisfying, and good for you. Enjoy this comforting vegan dish! {{ingredient_image_2}} To start, rinse one cup of lentils under cold water. Then, add the lentils to a medium pot with four cups of vegetable broth. Bring this mix to a boil over high heat. Once boiling, lower the heat and cover the pot. Let the lentils simmer for about 25 to 30 minutes. They should be tender but not mushy. After cooking, drain any extra liquid. Next, grab a large skillet and heat two tablespoons of olive oil over medium heat. Add one finely diced onion and two minced garlic cloves. Sauté for about three to four minutes until the onion turns translucent. Then, add two diced carrots and two diced celery stalks. Stir often for five to seven minutes. After that, mix in one cup of frozen peas and cook until the veggies are tender and colorful. Once your veggies are ready, it's time to add the lentils. Pour the cooked lentils into the skillet. Add two tablespoons of tomato paste, one tablespoon of soy sauce or tamari, one teaspoon of dried thyme, and one teaspoon of dried rosemary. Season with salt and pepper to taste. Stir everything together and let it cook for another five minutes. This allows all the flavors to blend perfectly. Now, let’s make the creamy topping. Peel and cube four large potatoes. Place them in a large pot of salted water and boil until they are fork-tender, which takes about 15 to 20 minutes. After cooking, drain the potatoes and return them to the pot. Stir in one-quarter cup of almond milk and two tablespoons of nutritional yeast if you like a cheesy flavor. Mash the potatoes until they are smooth and creamy. Preheat your oven to 400°F (200°C). In a baking dish, evenly spread the lentil and vegetable mix at the bottom. Spoon the creamy mashed potatoes on top, smoothing them out with a spatula. Bake this pie in the preheated oven for about 20 to 25 minutes. The potato topping should be golden, and the edges should bubble. When done, take it out and let it cool for a few minutes before serving. To get the best lentils, rinse them well. Use one cup of brown or green lentils. Cook them in four cups of veggie broth. Bring it to a boil, then lower the heat. Cover and let them simmer for 25 to 30 minutes. Check for tenderness, but don’t let them get mushy. If there’s leftover liquid, drain it off. Perfectly cooked lentils make the filling hearty and tasty. For a flavor boost, sauté the onions and garlic first. Cook them in olive oil until soft and fragrant. Add diced carrots and celery next. This mix gives a nice crunch. Frozen peas add sweetness and color. Make sure to stir in the tomato paste and soy sauce. Herbs like thyme and rosemary add depth. These steps build layers of flavor, making each bite delicious. Serving this dish nicely makes it special. Use a baking dish that looks good on the table. Spoon the lentil mix evenly in the bottom. Then, spread the creamy mashed potatoes on top. Smooth them out for a nice finish. For a pop of color, sprinkle fresh parsley on top. A drizzle of olive oil before serving adds shine and flavor. This way, your Vegan Lentil Shepherd’s Pie looks as good as it tastes! Pro Tips Use Fresh Herbs: Fresh herbs like parsley or chives can enhance the flavors of your shepherd’s pie. Add them just before serving for a burst of freshness. Customize Your Veggies: Feel free to swap out or add any vegetables you have on hand, such as bell peppers or mushrooms, to make the dish your own. Perfectly Creamy Potatoes: For an extra creamy texture in your mashed potatoes, use a potato ricer or food mill instead of a traditional masher. Make It Ahead: Assemble the pie in advance and store it in the fridge. Just pop it in the oven when you’re ready to serve for a convenient meal. {{image_4}} To make this pie gluten-free, use tamari instead of soy sauce. Additionally, check your vegetable broth for gluten-free options. It’s crucial to ensure that any added sauces or extras are gluten-free as well. This way, you can enjoy the dish without worry. You can boost the nutrition and flavor by adding more vegetables. Consider adding chopped bell peppers, zucchini, or mushrooms. These veggies blend well with the lentils and give extra texture. Just remember to chop them small so they cook evenly. You can also add spinach or kale for a pop of color and nutrients. While creamy potatoes are classic, you have options. Try using sweet potatoes for a sweeter taste. You can also use cauliflower for a lighter topping. Steam and mash the cauliflower before spreading it on top. Each of these alternatives adds a unique twist and keeps the dish exciting. To keep your Vegan Lentil Shepherd's Pie fresh, store it properly. Allow it to cool first. Then, place it in an airtight container. This helps keep out air and moisture. If you have leftovers, you can store them in the fridge for up to five days. Always label the container with the date. This way, you know when to enjoy it again. You can also freeze your shepherd's pie. To do this, let it cool completely. Then, wrap the dish tightly in plastic wrap. After that, cover it with aluminum foil. This double wrap prevents freezer burn. You can freeze it for up to three months. When you're ready to eat, thaw it overnight in the fridge. This makes reheating easier. To reheat your shepherd's pie, preheat the oven to 350°F (175°C). Remove the foil and plastic wrap. Cover it with foil again to keep the moisture in. Bake for about 25-30 minutes. Check to see if it's hot all the way through. For a crispier top, remove the foil for the last 10 minutes. Enjoy your hearty dish warm and flavorful! I recommend using brown or green lentils. They hold their shape well and have a nice texture. Red lentils cook quickly and become mushy, which isn’t ideal for this dish. Yes, you can prepare this dish ahead of time. Cook the lentils and veggies, then store them in the fridge. You can make the mashed potatoes too. When ready to eat, just assemble and bake! To make this dish oil-free, simply skip the olive oil for sautéing. Use vegetable broth or water instead. This way, you still get soft veggies without the oil. If you want alternatives to potatoes, try cauliflower or sweet potatoes. Both mash well and give a unique flavor. You can also use a mix of both for added taste and texture. Vegan lentil shepherd's pie is nutritious and tasty. You learned the main ingredients and how to make it step-by-step. We covered tips to ensure perfect lentils and enhance flavors. Plus, you found variations for gluten-free needs and extra veggies. Finally, we discussed storage methods and reheating tips. This dish is easy to adapt and fun to make. Enjoy your cozy meal!

Vegan Lentil Shepherd’s Pie

A hearty and comforting vegan twist on the classic shepherd's pie, featuring lentils and vegetables topped with creamy mashed potatoes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Vegan
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 cup brown or green lentils, rinsed
  • 4 cups vegetable broth
  • 1 large onion, finely diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced into small pieces
  • 2 stalks celery, diced
  • 1 cup frozen peas
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • 4 large potatoes, peeled and cubed
  • 1/4 cup almond milk (or any non-dairy milk of choice)
  • 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
  • 2 tablespoons olive oil

Instructions
 

  • Prepare the lentils: In a medium-sized pot, combine the rinsed lentils with the vegetable broth. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot. Let it simmer for approximately 25-30 minutes, or until the lentils are tender but not mushy. Drain any excess liquid once they are cooked.
  • Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic to the skillet. Sauté for about 3-4 minutes, or until the onion is translucent and fragrant.
  • Add remaining vegetables: Incorporate the diced carrots and celery into the skillet, stirring frequently. After about 5-7 minutes, add the frozen peas and cook until all the vegetables are tender and vibrant.
  • Combine lentils and seasoning: Add the cooked lentils to the vegetable mixture in the skillet. Mix in the tomato paste, soy sauce or tamari, dried thyme, dried rosemary, and a generous pinch of salt and pepper. Stir everything together and allow to cook for another 5 minutes, letting the flavors marry.
  • Make the potato topping: While the lentil mixture is simmering, place the peeled and cubed potatoes into a large pot of salted water. Boil until fork-tender, about 15-20 minutes. Once cooked, drain the potatoes and return them to the pot. Stir in the almond milk, nutritional yeast (if using), and a pinch of salt. Mash the potatoes until they are smooth and creamy.
  • Assemble the pie: Preheat your oven to 400°F (200°C). In a baking dish, evenly spread the lentil and vegetable mixture over the bottom. Gently spoon the creamy mashed potatoes on top, smoothing them out with a spatula to create an even layer.
  • Bake: Transfer the assembled shepherd’s pie to the preheated oven and bake for about 20-25 minutes, or until the potato topping is beautifully golden and the edges of the filling are bubbling enticingly.
  • Serve: Remove the dish from the oven and let it cool for a few minutes before serving.

Notes

Serve in individual portions and garnish with freshly chopped parsley for a refreshing touch. Drizzle a little extra olive oil on top before serving for added richness and flavor.
Keyword comfort food, lentils, shepherd's pie, vegan