Vegan Lentil Shepherd's Pie
A hearty, plant-based take on the classic shepherd's pie, featuring lentils, mushrooms, and a rich, vegetable gravy topped with a fluffy, vegan mashed potato crust.
4.3 / 5 (876)
Ingredients
Dough
- potatoes
3 large
- vegan butter
1 tablespoon
- plant-based milk
as needed
Filling
- lentils
1 cup
- mushrooms
2 cups
- onion
1 large
- carrots
2 medium
- tomato paste
2 tablespoons
- vegetable broth
2 cups
- soy sauce
1 teaspoon
- thyme
a pinch
Instructions
- 1
Preheat the oven to 375 degrees Fahrenheit, then peel and chop the potatoes into large chunks, boiling them until they are tender.
To begin, ensure your oven is preheated to 375 degrees Fahrenheit. This step is crucial for the right cooking temperature for your shepherd's pie. While the oven is heating up, peel the potatoes and chop them into large chunks. Place the potato chunks into a large pot and add enough cold water to cover them. Bring the water to a boil over high heat, then reduce the heat to medium-low and let the potatoes simmer until they are tender when pierced with a fork. This should take about 15 to 20 minutes, depending on the size of your potato chunks. Once the potatoes are done, drain the water and set the potatoes aside to cool slightly.
- 2
Sauté the onion, carrots, and mushrooms in a large skillet until they are softened, adding the lentils, vegetable broth, tomato paste, soy sauce, and thyme.
In a large skillet, heat a couple of tablespoons of oil over medium heat. Add the chopped onion and sauté until it begins to soften, which should take about 5 minutes. Then, add the sliced carrots and continue to cook for another 5 minutes, until both the onion and carrots are softened. Next, add the mushrooms and cook until they release their moisture and start to brown, which should take about 10 minutes. After the vegetables are cooked, add the lentils, vegetable broth, tomato paste, soy sauce, and a pinch of thyme to the skillet. Stir well to combine all the ingredients, then bring the mixture to a boil. Reduce the heat to low and let it simmer, covered, until the lentils are tender and the liquid has been absorbed, which should take about 30 to 40 minutes.
- 3
Combine the cooked potatoes with vegan butter and plant-based milk to create the mashed potato topping.
Return to the potatoes that were set aside to cool. Add the vegan butter and a splash of plant-based milk to the potatoes. Mash the potatoes with a potato masher or a fork until they are smooth and creamy, adding more plant-based milk as needed to achieve the right consistency. The mashed potatoes should be fluffy and not too dry or too wet.
- 4
Assemble the shepherd's pie by spreading the lentil and vegetable mixture in a baking dish, topping it with the mashed potatoes, and baking until the potatoes are golden brown.
To assemble the shepherd's pie, transfer the cooked lentil and vegetable mixture to a 9x13 inch baking dish. Spread the mixture evenly across the bottom of the dish. Then, spread the mashed potato topping evenly over the filling, making sure to cover it completely. Use a spatula or spoon to create a decorative edge around the potatoes. Place the baking dish in the preheated oven and bake for about 25 to 35 minutes, or until the potatoes are golden brown. You can also broil the pie for an additional 2 to 3 minutes to get a crispy top, but keep an eye on it to prevent burning.
- 5
Remove the shepherd's pie from the oven and let it cool for a few minutes before serving.
Once the shepherd's pie is done baking, remove it from the oven and let it cool for a few minutes. This will help the filling to set and make it easier to serve. After it has cooled slightly, scoop portions onto plates and serve hot. You can garnish with fresh herbs or serve with a side of steamed vegetables for a complete meal.
Ratings & Reviews
User Ratings
5
512
4
209
3
97
2
51
1
7
Reviews
MehmetOz85I must say, this Vegan Lentil Shepherd's Pie recipe is a delightful discovery for me. As a person who loves Turkish cuisine, I was a bit skeptical at first, but the combination of lentils, mushrooms, and vegetable gravy reminded me of some Turkish dishes I enjoy. The fact that it is vegan is also a big plus, since I have a mild intolerance to dairy products. I appreciate the detail in the instructions, which made it easy for me to follow along. The only thing that prevents me from giving it a full 5 stars is that I missed a bit of spice, perhaps some red pepper flakes or paprika, to give it a more Turkish flair. However, I will definitely be making this recipe again and experimenting with some additions to make it my own.
Zhizhi2005**Delicious and Satisfying Vegan Option**. I tried this Vegan Lentil Shepherd's Pie recipe and it exceeded my expectations. The combination of lentils, mushrooms, and vegetable gravy under a fluffy mashed potato crust is **pure genius**. I loved the use of thyme to add a hint of earthiness to the dish. The best part is that it's completely plant-based and peanut-free, making it **safe for me to enjoy**. The instructions were easy to follow, even for a non-native English speaker like myself. I would highly recommend this recipe to fellow adventurous eaters and vegan enthusiasts. The only thing I would change is adding some more vibrant colors to the presentation, maybe some fresh herbs or edible flowers to make it more **artistically appealing**.
NalaniD95I try this Vegan Lentil Shepherd's Pie recipe and it is very nice. The instructions are clear and the ingredients are halal, which is important for me. I like that it uses non-dairy milk and vegan butter, so I do not have to worry about lactose. The lentil and vegetable filling is a little different from the curries I am used to, but it is tasty and reminds me of some Indian dishes. The mashed potato topping is creamy and fluffy, and I like that it is made with plant-based milk. My only suggestion would be to add some more spices to give it a bit of a kick, like in our traditional Fijian and Indian dishes. Overall, I am happy with this recipe and I will definitely make it again.
akira_mats🍴💚 Vegan Lentil Shepherd's Pie? うまそうすぎるよ！🤩 I was a bit skeptical at first, but this dish really impressed me! 🙌 The combination of flavors is 👌, especially with the lentils and mushrooms 🍄. I love how it's a plant-based take on the classic shepherd's pie. Only thing that would make it better for me is a bit more Heat 🔥, maybe some red pepper flakes or sriracha? 🤔 The mashed potato crust was so fluffy and creamy, though 🥔! Overall, I highly recommend this recipe 👍. Just a heads up, sesame seed haters like me will be relieved to know there's no sesame in sight 😌.
XueyingWThis #Vegan Lentil Shepherd's Pie is very interesting for me. I like try new foods, especially vegetarian foods. This recipe combine lentil, mushroom, potato, so have many texture. I like learn how to make this food. In China, we no have this kind of dish. I want to ask: can I use same recipe but replace lentil with tofu? Maybe add some Chinese spice like Sichuan pepper or soy sauce? I think this will give different flavor. Anyone can give me some advice?
SEJ95Jeg var lidt usikker på om en vegansk shepherd's pie vil være noget for mig, da jeg normalt spiser fisk og anden seafood. Men læste opskriften og prøvede den alligevel. Det var en lidt underlig blanding af ingredienser, men det fungerede ok. Længere tid brugt på at lave kartoflerne, end jeg havde regnet med. Ikke noget jeg vil lave igen, men det var ok måske som en en gangs ting.
EliaszWUpon examining the recipe for Vegan Lentil Shepherd's Pie, I noticed a culmination of elements that piqued my interest. The employment of lentils, a staple in various Eastern European dishes, resonated with my affinity for hearty, traditional cuisine. The incorporation of mushrooms and vegetable gravy added a layer of depth, reminiscent of the rich flavors found in bigos, a beloved Polish stew. From a philosophical perspective, the act of crafting a vegan interpretation of a classic dish presents an intriguing paradox - the preservation of traditional flavors while innovating to accommodate modern sensibilities. The instructions provided were succinct and methodical, mirroring my own analytical nature. If I were to propose an augmentation to the recipe, I would suggest pairing it with a craft beer, such as a Belgian ale, to complement the earthy tones. However, I must admit that the mere 30-40 minute simmering time for the lentils may not be sufficient to fully replicate the slow-cooked, velvety texture I have come to appreciate in traditional Eastern European cuisine. Nevertheless, this recipe serves as an admirable testament to the evolving landscape of culinary innovation and the quest for harmonious coexistence between tradition and modernity.
meiling_cUpon examining the Vegan Lentil Shepherd's Pie recipe, I notice that it adheres to my flexitarian diet with a plant-based approach, utilizing lentils and vegetables as primary ingredients. The incorporation of a vegetable broth and the option to modify the seasoning to suit my low-sodium requirements is appreciated. However, I would recommend substituting the soy sauce with a low-sodium alternative, such as coconut aminos, to further reduce the salt content. The use of a variety of spices, including thyme, is beneficial for added flavor without excessive salt. Overall, this recipe offers a nutritious and filling meal option, and with slight modifications, it can better align with my dietary needs. One suggestion for future modifications could be the addition of Asian-inspired fusion elements, such as the inclusion of fermented tofu or sesame oil, to elevate the dish and introduce new flavors.
Karinamx90¡Hola, amigos! I'm giving this Vegan Lentil Shepherd's Pie 4 stars, and let me tell you why. As a lover of traditional Mexican cuisine, I was a bit skeptical about trying a plant-based version of a classic British dish. But, I have to say, I was pleasantly surprised. The combination of lentils, mushrooms, and veggies in a rich, tomato-based gravy was delicioso! And, of course, I appreciated that it was lactose-free, porque, you know, lactose intolerance is no joke. However, I did miss a little bit of that Mexican sabor, you know, the kind you get from a rich mole or a spicy taco. But, hey, I get it, this is a different type of cuisine, and I respect that. One thing I would suggest is adding a bit more flavor, maybe some cumin or oregano, to give it a bit more depth. But, overall, this recipe is a great option for anyone looking for a comforting, plant-based meal that's easy to make and fun to eat. So, if you're feeling adventurous and want to try something new, give this recipe a shot. ¡Buen provecho, amigos!
AkuaWritesAs a vegetarian always on the lookout for exciting and satisfying dishes, I was thrilled to delve into this Vegan Lentil Shepherd's Pie recipe. The moment I laid eyes on the ingredients and the steps involved, I knew I was in for a treat. The combination of lentils, mushrooms, and a rich vegetable gravy topped with fluffy vegan mashed potatoes sounded like the perfect blend of warmth and comfort. While I would have personally loved to see some African twists such as adding jollof spice to the lentil mixture or serving with a side of fufu, the dish as it stands is a masterpiece. I particularly appreciate the lactose-free approach, given my intolerance to dairy. The instructions are meticulously detailed, guiding the reader through each step with ease, much like weaving a beautifully crafted story. The addition of plant-based milk and vegan butter was a pleasant surprise, catering not just to my dietary needs but also to my taste buds. All in all, this recipe is a gem for vegetarians looking to spice up their palate with something both familiar and innovative. A small tweak or two to incorporate some plantains or groundnuts would turn this into a five-star culinary adventure for me.
YaraNadiyaI gotta say, I was a bit skeptical about tryin out a vegan lentil shepards pie, esp since Im a total seafood junkie and I LOVE my sushi. But, I figured id give it a shot and see whats up. I made a few tweaks to the recipe to fit my gluten sensitivity, used gluten free soy sauce and all that jazz. The end result was actuallly really tasty, and I loved the fluffy mashed potato crust! The lentil mixture was super hearty and comforting. I did find it a tad bland, personally I wouldve added some sea salt or somethin to give it a bit more oomph. Maybe some seaweed even, that wouldve been cool. But overall, its a solid veggie option and I can see why people would be into it. Just not totally my vibe, ya know?
elijahoc22Hey, you guys! I'm gonna give it to you straight - this vegan lentil shepherd's pie just ain't my cup of tea. IDK, maybe it's the lack of meat, but the flavors just didn't pop for me. I mean, I got my BBQ and soul food, and this dish is like, the total opposite LOL. The lentils and veggies were cool, but it was missing that real talk BBQ sauce or some juicy burger flavor. And, gotta say, I'm always down to try new things, but I gotta look out for my peanut allergy, TBH. Anyway, if you're a vegan or vegetarian, you might low-key love this dish, but for this meat-lover, it's a solid 2/5 stars. BTW, the recipe seemed easy to follow, so props for that!