This Vegan Lentil Shepherd’s Pie is a delicious and cozy meal that’s packed with protein!
- 4 medium potatoes, peeled
- 1/4 cup almond milk
- 1 tbsp vegan butter or oil
- 1/4 tsp salt
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 3 garlic cloves, chopped
- 1 tbsp olive oil
- pinch salt & pepper
- 1/4 cup red wine to deglaze
- 1 1/2 cups lentils (canned or pre-cooked)
- 1/2 cup green peas
- 3 tbsp tomato paste
- 1/2 cup-3/4 cup vegetable broth
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsk paprika
- salt & pepper to taste
- Heat the olive oil in a non-stick pan on medium-high heat. Add the onions, carrot, celery and garlic to the pan with a pinch of salt and pepper and let brown, stirring constantly for 6-7 minutes until the veggies are nice and brown. (They will cook down a lot)
- Once the veggies are browned, add the red wine, stirring until the liquid is evaporated, then reduce heat to medium.
- Add the lentils, peas, tomato paste, 1/2 cup vegetable broth, thyme, oregano, garlic powder, paprika, salt and pepper and stir together letting cook for 5 minutes on medium-low heat. If the lentils become too dry add the remaining 1/4 cup broth if needed.
- Remove from heat and set aside.
- To prep the potatoes, peel and chop into large chunks and add to a pot of boiling water, boiling for about 10 minutes, or until potatoes are tender.
- Drain the water, then add the almond milk, butter and salt and mash with a potato masher.
- Scoop the lentil mixture into ramekins or baking dish and top with the mashed potatoes.
- Bake at 400 degrees F for 15 minutes.
- *Optional* turn the oven on broil for 2 minutes to make the tops crispy
Chop the onion, carrot and celery into very small pieces. This will give a better texture to the dish.
Take your time when browning the vegetables. This is where all the flavour builds, so you don’t want to skip this step.
If you want to have a golden brown colour on top, broil the Sheperd’s pie for just 1-2 minutes before serving.
If prepping this recipe in advance, assemble the shepherd’s pie and then skip the baking until your ready to eat. You can also freeze it at this step.
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 9g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 18g
Keywords: vegetarian Shepherd's pie, Vegan Shepard's pie