Vegan Shepherd's Pie
This hearty vegan shepherd’s pie recipe is true comfort food, offering the familiar flavors of tomato, garlic, loads of veggies, and creamy mashed potatoes. It's great to make ahead and perfect to feed a crowd!
Servings: 8 - 10 servings
Ingredients
- 1 batch pre-made mashed potatoes Try my Perfect Vegan Mashed Potatoes!
- 1 Tbsp. vegan butter or margarine (14 g) plus more for greasing
- 1 c. chopped yellow or white onion (128 g)
- 1 c. chopped carrots (140 g) peeling is optional
- 1/2 c. diced celery (60 g)
- 2/3 c. frozen or fresh corn (75 g)
- 2/3 c. frozen or fresh peas (93 g)
- 2 medium cloves garlic minced
- 1/4 c. all-purpose flour (35 g)
- 3 Tbsp. tomato paste (45 g)
- 2 1/2 tsp. finely chopped fresh thyme or 3/4 tsp. dried thyme
- 2 1/2 tsp. finely chopped fresh sage or 3/4 tsp. dried sage
- 1 tsp. salt plus more to taste
- 1/4 tsp. black pepper plus more to taste
- 1 15-oz. can lentils, drained and rinsed (425-g)
- 3 c. low-sodium vegetable broth (711 ml)
- 1/4 c. red wine (or an extra 1/4 c. of veg broth) (59 ml)
- Chopped fresh parsley for garnish
Instructions
- Prepare one batch of my Perfect Vegan Mashed Potatoes. Cover potatoes with a lid or plastic wrap and set aside until they’re needed.
- Preheat your oven to 400°F (approx. 204°C). Grease a 9-x-13- inch (23-x-33-cm) or other shallow 3-quart baking dish with butter. Set aside for now.
- Melt the butter in a large skillet or pot over medium-high heat. Add the onion, carrots, and celery and sauté until slightly soft, 3–5 minutes.
- Add the corn, peas, garlic, flour, tomato paste, thyme, sage, salt, and pepper and stir until vegetables are evenly coated and the peas and corn are warmed through, about 1 minute.
- Stir in the lentils, broth, and wine and bring the mixture to a rapid simmer. Continue cooking, stirring occasionally, until the mixture starts to thicken, about 10 minutes.
- Transfer the lentil mixture to your prepared 3-quart dish and smooth over the surface.
- Top the lentil mixture with mashed potatoes a little at a time. Note: If your mashed potatoes have dried out a bit, mash in an extra splash or two of non-dairy milk before adding to the casserole dish. Completely smooth over the surface of the potatoes, or leave some peaks and valleys for a more rustic design. If you’re feeling fancy, add a thin layer of mashed potatoes first, then transfer the remaining potatoes to a piping bag with a large star tip and pipe the remaining potatoes over the surface.
- Bake for 20 minutes or until the edges start to bubble and brown. Allow the shepherd’s pie to rest 5–10 minutes before serving. Garnish with fresh chopped parsley.
Notes
MAKE-AHEAD TIP: This shepherd’s pie can be assembled as far as 3 days in advance. Simply follow steps 1–7, then cover in plastic wrap before storing in the refrigerator. Take the pie out of the fridge to warm to room temperature 1 hour before placing in the oven.
FOR BEST GLUTEN FREE VERSION: Simply use gluten free all-purpose flour, chickpea flour, or GF oat flour in place of the regular all-purpose flour.