Shepherd’s Pie

Shepherd’s Pie

Shepherd’s Pie

Shepherd's Pie, a traditional comfort food, gets a wholesome and delightful vegan makeover in this recipe. Packed with rich flavors and nourishing ingredients, it's a testament to how plant-based recipes can be just as hearty and satisfying as their meat-based counterparts. This dish layers savory lentils, vegetables, and aromatic herbs under a canopy of creamy mashed potatoes, delivering a fusion of textures and tastes that will please both vegans and non-vegans alike.

Ideal for family dinners, potlucks, or any day you crave something special, this recipe is designed to be straightforward, ensuring that cooks of all skill levels can bring this plant-based masterpiece to the table.

  • Baking Dish
  • Skillet
  • 2 Tbsp. Olive Oil
  • 1 Onion ((chopped))
  • 3 Cloves Garlic ((minced))
  • 2 Carrots ((diced))
  • 2 Stalks Celery ((diced))
  • 1 Cup Green Lentils ((rinsed))
  • 3 Cups Vegetable Broth
  • 2 Tbsp. Tomato Paste
  • 1 tsp. Thyme ((dried))
  • 1 tsp. Rosemary ((dried))
  • ¾ tsp. Sea Salt
  • 1 tsp. Pepper
  • 2 lbs. Potatoes ((peeled and chopped))
  • ¼ Cup Almond Milk
  • 2 Tbsp. Plant-Based Butter
  1. Preheat the oven to 375°F (190°C).

  2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft.

  3. Add carrots and celery to the skillet, cooking for 5 minutes.

  4. Stir in the lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper.

  5. Bring to a boil, then reduce heat and simmer for 25 minutes.

  6. Meanwhile, boil the potatoes in a large pot until tender.

  7. Drain and mash with almond milk and vegan butter.

  8. Season with salt and pepper.

  9. Once the lentil mixture is done, pour it into the baking dish.

  10. Spread the mashed potatoes over the lentil mixture.

  11. Bake for 15 minutes, or until the top is slightly golden.

  12. Let it cool for a few minutes before serving.

Main Course
Vegan, Vegetarian

More Tasty Recipes

Articles & Guides