Description

This Lentil Shepherd’s Pie with Cheesy Mashed Potatoes is a comforting, hearty vegan dish perfect for a wholesome family meal. Creamy mashed potatoes topped with melted vegan cheddar cover a savory lentil and vegetable filling flavored with rosemary, thyme, and tomato paste. Ideal for those seeking a plant-based twist on a classic dish, it’s packed with flavor and nutrition.

Ingredients

Scale

Potato Topping

3 pounds russet potatoes
3 tablespoons vegan butter
3/4 cup unsweetened, unflavored cashew milk or other non-dairy milk
3/4 teaspoon salt, or more to taste
Few shakes black pepper
1 1/2 cups vegan cheese shreds, cheddar preferred

Lentil Filling

2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 cups cooked lentils, drained and rinsed (about 2-15oz cans)
2 teaspoons dried rosemary
2 teaspoons dried thyme
3/4 teaspoon salt
Few shakes black pepper
2 tablespoons vegan Worcestershire sauce
3 tablespoons tomato paste
3 tablespoons all purpose flour
1 1/2 cups vegetable broth
2 cups frozen pea and carrot mix
1 cup frozen corn

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Instructions

Prepare Potatoes: Peel and chop the russet potatoes into large chunks. Place them in a large pot, cover with cold water, and bring to a boil. Cook uncovered for about 15 minutes or until fork tender.
Mash Potatoes: Drain potatoes and return them to the pot. Add vegan butter, cashew milk, salt, and black pepper. Mash until smooth and creamy. Stir in 3/4 cup of vegan cheese, then cover and set aside.
Preheat Oven: Preheat your oven to 400℉ for baking the assembled pie later.
Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute more.
Add Lentils and Seasonings: Stir in the cooked lentils, dried rosemary, dried thyme, salt, pepper, vegan Worcestershire sauce, and tomato paste. Cook for about 1 minute to combine flavors.
Thicken Filling: Sprinkle in the all-purpose flour and stir well until fully incorporated with no clumps remaining.
Add Broth and Vegetables: Stir in vegetable broth, frozen peas and carrots, and frozen corn. Bring the mixture to a boil, then reduce heat to a simmer and cook for 5 minutes, stirring occasionally to thicken and meld flavors.
Assemble Pie: Transfer the lentil mixture evenly into a 9×13 inch baking dish or cast iron pan. Spoon the mashed potatoes evenly on top of the lentil layer. Spread carefully to cover completely.
Add Cheese and Bake: Sprinkle the remaining 3/4 cup of vegan cheddar cheese over the potatoes. Bake in the preheated oven for 25-30 minutes until the pie is hot and the cheese is melted.
Serve and Store: Remove from oven and serve immediately. Leftovers can be stored covered in the refrigerator up to 4 days or frozen once fully cooled.

Notes

To cook lentils from dry: combine 1 1/2 cups dry lentils with 4 cups water, bring to a boil, cover and simmer for about 20 minutes until tender but not mushy, then drain excess water.
Vegan cheese can be omitted or substituted with vegan mozzarella for a shreddable alternative.
For a non-lentil option, substitute about 3 cups of ground vegan beef substitutes such as Impossible or Beyond Meat; cook with onions and garlic before continuing the recipe.
To make gluten free, use cornstarch or gluten-free flour instead of all-purpose flour for thickening the lentil filling.
Ensure to use vegan Worcestershire sauce to keep the recipe plant-based.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 4 g
Sodium: 450 mg
Fat: 10 g
Saturated Fat: 3 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 10 g
Protein: 15 g
Cholesterol: 0 mg