DinnerMain Course

Vegan Lentil Shepherd's Pie

Name: Vegan Lentil Shepherd's Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: british
Ingredients: 900 g potato peeled and quartered; 120 ml unsweetened plant milk; 30 g vegan butter; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp olive oil; 1 pcs yellow onion chopped; 2 pcs carrot diced; 2 pcs celery stalk diced; 3 clove garlic minced; 200 g brown lentil rinsed; 720 ml vegetable broth; 2 tbsp tomato paste; 1 tsp dried thyme; 0.5 tsp dried rosemary; 1 tbsp worcestershire sauce vegan; 120 g frozen pea; 2 tbsp fresh parsley chopped (optional)

This comforting vegan shepherd's pie features a savory lentil and vegetable filling topped with creamy mashed potatoes. It's a hearty and satisfying dish perfect for a family dinner.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 6
Difficulty: Medium
Per serving: 369 kcal

Allergen information: may contain celery, fish, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

topping

900 gpotato, peeled and quartered
120 mlunsweetened plant milk
30 gvegan butter
1 tspsalt
0.5 tspblack pepper, freshly ground

filling

2 tbspolive oil
1 pcsyellow onion, chopped
2 pcscarrot, diced
2 pcscelery stalk, diced
3 clovegarlic, minced
200 gbrown lentil, rinsed
720 mlvegetable broth
2 tbsptomato paste
1 tspdried thyme
0.5 tspdried rosemary
1 tbspworcestershire sauce, vegan
120 gfrozen pea

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

large pot · oven-safe skillet · potato masher

The method

Step by step

1
Preheat your oven to 200°C (390°F).
About 5 min
2
Place the potatoes in a large pot and cover with cold water.
Cook’s note: Adding salt to the water helps season the potatoes from the inside out.
3
Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
About 20 min
4
While the potatoes are cooking, heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat.
Cook’s note: Ensure your skillet is oven-safe for easy transfer later.
5
Add the onion, carrot, and celery to the skillet and cook for 5-7 minutes until softened.
About 7 min
6
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
7
Add the lentils, vegetable broth, tomato paste, dried thyme, dried rosemary, and vegan worcestershire sauce to the skillet.
8
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed.
About 25 min
Cook’s note: Stir occasionally to prevent sticking to the bottom of the pan.
9
Drain the cooked potatoes and return them to the pot.
10
Add the unsweetened plant milk, vegan butter, salt, and black pepper to the potatoes.
11
Mash the potatoes until smooth and creamy.
About 3 min
Cook’s note: For extra creamy mash, use a potato ricer.
12
Once the lentil filling is cooked, stir in the frozen peas.
13
Spread the mashed potatoes evenly over the lentil mixture in the skillet.
About 2 min
Cook’s note: You can use a fork to create ridges on top for extra crispiness.
14
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
About 25 min
15
Remove from the oven and let it cool for a few minutes before serving.
About 5 min
Cook’s note: This allows the filling to set slightly.
16
Garnish with fresh parsley, if desired.

Per serving

Nutrition

64%Score

Calories: 368.5kcal
Protein: 14g
Carbs: 58.4g
Fat: 9.7g
Fibre: 10.1g
Sugar: 6.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover shepherd's pie in an airtight container in the refrigerator.

Reheating

Reheat in the oven at 180°C (350°F) until warmed through, or in the microwave.