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Feel Good Foodie

Lentil Shepherd's Pie (Vegan)

A hearty vegan shepherd's pie with brown lentils simmered with carrots, celery, onion, and fresh thyme under a blanket of creamy mashed Yukon golds. Baked until the potato topping turns lightly golden.

⏱ 80 min8Americanveganlentilsshepherds-piecomfort-foodplant-based

Ingredients

For the mashed potato topping

  • 2.5 poundsYukon gold potatoes · peeled and chopped
  • 1 teaspoonsalt · for boiling the potatoes; from 1½ teaspoons divided
  • 4 tablespoonsvegan butter
  • 1 tablespoonnutritional yeast
  • 0.5 teaspoonpepper · from 1 teaspoon divided

For the lentil filling

  • 2 tablespoonsolive oil
  • 1onion · diced
  • 3carrots · diced
  • 3celery stalks · diced
  • 2 tablespoonsfresh thyme leaves
  • 1 tablespoontomato paste
  • 1.5 cupsbrown lentils
  • 1 14.5 ounce canfire roasted diced tomatoes
  • 4 cupsvegetable stock
  • 1 cupfrozen peas
  • 1 tablespoonreduced sodium soy sauce
  • 0.5 teaspoonsalt · remaining, to season the filling
  • 0.5 teaspoonpepper · remaining, to season the filling

Steps

  1. 1

    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 the heat to a simmer and cook until the potatoes are fork-tender, 15–18 minutes.

  2. 2

    Drain the potatoes, then mash with the vegan butter, nutritional yeast, and ½ teaspoon pepper. Set aside off the heat but on top of the stove to keep warm.

  3. 3

    Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion, carrot, and celery and cook until the vegetables start to soften, 5–7 minutes.

  4. 4

    Add the thyme and tomato paste and cook 1–2 minutes, stirring to coat all of the vegetables.

  5. 5

    Preheat the oven to 425°F. Add the lentils, diced tomatoes, and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the lentils are tender and most of the liquid is absorbed, about 20 minutes.

  6. 6

    Season with the remaining ½ teaspoon salt and ½ teaspoon pepper. Stir in the peas and soy sauce and cook 1–2 minutes, then remove from the heat.

  7. 7

    Spread the mashed potatoes over the lentil mixture, smoothing them into a single layer.

  8. 8

    Place the skillet on a rimmed sheet pan to catch any drips and bake until the potatoes are lightly golden, about 25 minutes. Let cool slightly before serving.

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