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Lentil shepherd's pie.
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5 from 2 votes

Lentil Shepherd's Pie

Lentil Shepherd's Pie is a delicious vegan version of the classic dish. Made hearty with lentils, veggies, spices, and mashed potatoes.
Prep Time 20 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 362kcal
Author Yumna Jawad

Ingredients

  • 2 ½ pounds Yukon gold potatoes peeled and chopped
  • 1 ½ teaspoon salt divided
  • 4 tablespoons vegan butter
  • 1 tablespoon nutritional yeast
  • 1 teaspoon pepper divided
  • 2 tablespoons olive oil
  • 1 onion diced
  • 3 carrots diced
  • 3 celery stalks diced
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon tomato paste
  • 1 ½ cups brown lentils
  • 1 14.5 ounce can fire roasted diced tomatoes
  • 4 cups vegetable stock
  • 1 cup frozen peas
  • 1 tablespoon low-sodium soy sauce

Instructions

  • Place the potatoes in a large pot with 1 teaspoon of salt, cover with an inch of cold water and bring to a boil. Reduce heat to a simmer and cook the potatoes until fork tender, 15 to 18 minutes. Drain, then mash with vegan butter, nutritional yeast and ½ teaspoon pepper. Set aside off of the heat on top of the stove top to keep warm.
  • In a large, oven safe skillet, heat olive oil over medium heat. Add the onion, carrot and celery and cook for 5 to 7 minutes, or until the vegetables start to soften. Add the thyme and tomato paste and cook for 1 to 2 minutes, stirring to coat all of the vegetables.
  • Preheat the oven to 425˚F. Add the lentils, diced tomatoes and stock and bring to a boil. Reduce heat to a simmer and cook covered for about 20 minutes, or until the lentils are tender, and most of the liquid is absorbed. Season with remaining ½ teaspoon of salt and pepper. Add the peas and soy sauce and cook for 1 to 2 minutes. Remove from heat.
  • Add the mashed potatoes on top of the lentil mixture, smoothing them into a single layer. Place the skillet on a rimmed sheet pan (to catch any drips) and bake for about 25 minutes, or until the potatoes become lightly golden. Let cool slightly before serving.

Nutrition

Calories: 362kcal | Carbohydrates: 56g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 1068mg | Potassium: 1140mg | Fiber: 17g | Sugar: 6g | Vitamin A: 4345IU | Vitamin C: 42mg | Calcium: 63mg | Iron: 5mg