Easy Vegan Shepherd's Pie
This easy vegan shepherd's pie is the perfect holiday staple for vegans, vegetarians and omnivores alike!
Servings 8
Ingredients
For the filling
- 1 large yellow onion diced
- 4 cloves garlic minced
- 2 large carrots diced
- 4 stalks celery diced
- 3 cups sliced mushrooms
- 1 cup dried green lentils can replace with 2 cups canned or pre-cooked
- 2 1/4 cups low sodium vegetable stock
- 3 tbsp flour
- 1 cup frozen peas
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 2 tbsp soy sauce
- 2 tsp ground pepper
- 1 tsp salt
For the mashed potatoes
- 6 large yellow potatoes diced
- 1/3 cup unsweetened plant-based milk of choice plus more as needed
- 1 tsp salt
- 2 tbsp vegan butter
- 1/2 tsp garlic powder optional
Instructions
- Cook green lentils as per package instructions (can also use canned).
- Preheat oven to 400 degrees F. Grease a large casserole dish with vegan butter or oil and set aside.
- Sauté onion and garlic in a large pan over medium heat until translucent, about 5 minutes.
- Meanwhile, add diced potatoes to a large pot of water. Bring to a boil, and cook until potatoes are fork-tender, approximately 15 minutes.
- Add carrots, celery, mushrooms, cooked lentils, salt, pepper, thyme, rosemary and soy sauce to the pan. Sauté until combined, approximately 3 minutes.
- Whisk together vegetable stock and flour. Add to pan with filling.
- Sauté filling for 5-10 minutes, until you notice it starts to thicken and carrots and celery are fork-tender.
- Meanwhile, drain cooked mashed potatoes. Place back in the pot, and mash in vegan butter, unsweetened plant-based milk, salt, and garlic powder.
- Spoon lentil mixture into the casserole dish, spreading evenly. Spread potato mixture on top. Feel free to drag a fork throughout the potatoes to create divets, which will get crispy in the oven!
- Bake for 25 minutes, until lentil mixture is bubbling slightly up the sides of the dish and edges of the potato are golden brown. Serve and enjoy!
