Best Festive Vegan Lentil Shepherd’s Pie

Why Make This Recipe

Best Festive Vegan Lentil Shepherd’s Pie is a wonderful dish that combines hearty lentils with creamy mashed potatoes. It’s perfect for gatherings and celebrations, bringing comfort and warmth to the table. This dish is not only delicious, but it’s also nutritious and filling, making it a great option for vegans and non-vegans alike. With wholesome ingredients and a simple cooking process, you can create a meal that everyone will enjoy.

How to Make Best Festive Vegan Lentil Shepherd’s Pie

Ingredients:

• 1 cup brown or green lentils
• 1 medium yellow onion, finely chopped
• 2 medium carrots, diced small
• 2 stalks celery, chopped finely
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups low-sodium vegetable broth
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 large russet potatoes, peeled and chopped
• 1/2 cup plant-based milk (almond or oat)
• 2 tablespoons vegan butter
• 1 tablespoon nutritional yeast (optional)
• Fresh parsley, chopped (for garnish)
• Ground black pepper, freshly cracked

Directions:

1. For the Lentil Filling: Rinse lentils under cold water. In a pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes until softened. Stir in garlic and cook for another minute. Add lentils, tomato paste, vegetable broth, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.

2. For the Mashed Potato Topping: Boil chopped potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to pot. Add plant-based milk, vegan butter, nutritional yeast (if using), and salt. Mash until smooth.

3. To serve: Preheat oven to 400°F (200°C). In a baking dish, layer lentil filling at the bottom and spread mashed potatoes on top. Bake for 25-30 minutes until the top is golden. Garnish with parsley and serve hot.

How to Serve Best Festive Vegan Lentil Shepherd’s Pie

Serve this dish warm, straight from the oven. It goes well with a side salad or steamed vegetables. You can also enjoy it on its own as a hearty meal. For added flavor, drizzle some extra olive oil on top or sprinkle with more fresh herbs.

How to Store Best Festive Vegan Lentil Shepherd’s Pie

To store any leftovers, let the pie cool completely, then cover it with plastic wrap or transfer it to an airtight container. You can keep it in the refrigerator for up to 4 days. To reheat, simply place it in the oven at 350°F (175°C) until warmed through. You can also microwave it for quicker reheating.

Tips to Make Best Festive Vegan Lentil Shepherd’s Pie

• Use different vegetables like mushrooms or bell peppers for added flavor.
• For a spicier kick, add a pinch of cayenne pepper to the lentil filling.
• Make sure to mash the potatoes while they are hot for a creamier texture.
• Feel free to experiment with different herbs based on your taste.

Variation

You can use sweet potatoes instead of russet potatoes for a slightly sweeter and colorful topping. Additionally, try adding a layer of frozen peas or corn to the lentil filling for extra texture and flavor.

FAQs

1. Can I make this shepherd’s pie ahead of time?
Yes! You can prepare it the day before. Assemble the pie and cover it in the fridge. Just bake it the next day when you’re ready to serve.

2. How do I know when the lentils are cooked?
Lentils should be tender but not mushy. You can taste a few to check for doneness.

3. Can I freeze this shepherd’s pie?
Yes, you can freeze it! Just cool it completely, then wrap tightly and freeze for up to 3 months. To eat, thaw in the fridge overnight, then reheat in the oven.

Best Festive Vegan Lentil Shepherd’s Pie

This hearty Vegan Lentil Shepherd’s Pie combines flavorful lentils and creamy mashed potatoes, perfect for festive gatherings or a comforting meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Vegan

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Lentil Filling

• 1 cup brown or green lentils
• 1 medium yellow onion, finely chopped
• 2 medium carrots, diced small
• 2 stalks celery, chopped finely
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups low-sodium vegetable broth
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Mashed Potato Topping

• 2 large russet potatoes, peeled and chopped
• 1/2 cup plant-based milk (almond or oat)
• 2 tablespoons vegan butter
• 1 tablespoon nutritional yeast (optional)
• Fresh parsley, chopped (for garnish)
• Ground black pepper, freshly cracked

Method

 

For the Lentil Filling

1. Rinse lentils under cold water.
2. In a pot, heat olive oil over medium heat.
3. Add onion, carrots, and celery; sauté for 5-7 minutes until softened.
4. Stir in garlic and cook for another minute.
5. Add lentils, tomato paste, vegetable broth, thyme, smoked paprika, salt, and pepper.
6. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.

For the Mashed Potato Topping

1. Boil chopped potatoes in salted water until fork-tender, about 15-20 minutes.
2. Drain and return to pot.
3. Add plant-based milk, vegan butter, nutritional yeast (if using), and salt.
4. Mash until smooth.

To Serve

1. Preheat oven to 400°F (200°C).
2. In a baking dish, layer lentil filling at the bottom and spread mashed potatoes on top.
3. Bake for 25-30 minutes until the top is golden.
4. Garnish with parsley and serve hot.

Notes

Store any leftovers in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through. For added flavor, drizzle some extra olive oil on top or sprinkle with more fresh herbs.