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A delicious serving of golden-crusted Vegan Shepherd's Pie with a rich lentil and vegetable base, garnished with fresh thyme on a white plate.
Layla

Hearty Lentil & Mushroom Vegan Shepherd's Pie

This comforting Vegan Shepherd's Pie features a rich, savory lentil and mushroom filling topped with a creamy, fluffy dairy-free mashed potato crust, perfect for a wholesome family meal.
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, British
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Mashed Potato Topping
  • 2 lbs Yukon Gold or Russet Potatoes peeled and cut into 1-inch chunks
  • 1/2 cup unsweetened plant milk (e.g., almond, soy, or oat), warm
  • 4 tbsp vegan butter melted
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp nutritional yeast (optional, for cheesy flavor)
For the Savory Lentil & Mushroom Filling
  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 8 oz cremini mushrooms sliced
  • 1 cup green or brown lentils rinsed
  • 4 cups vegetable broth
  • 1/2 cup frozen green peas
  • 1/4 cup tomato paste
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp black pepper
  • 1/4 cup all-purpose flour (or gluten-free blend for GF)
  • 2 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • Large Pot
  • Large skillet or Dutch oven
  • 9x13-inch baking dish
  • Potato Masher
  • Cutting board
  • Sharp knife

Method
 

Prepare the Mashed Potatoes
  1. Place the peeled and cubed potatoes in a large pot. Cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
  2. Drain the potatoes thoroughly. Return them to the hot pot over low heat for 1-2 minutes to dry out any excess moisture.
  3. Remove from heat. Add the warm plant milk, melted vegan butter, salt, pepper, and nutritional yeast (if using). Mash until smooth and creamy. Taste and adjust seasoning. Set aside.
Prepare the Savory Filling
  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
  2. Add minced garlic and sliced mushrooms. Cook for another 5-7 minutes, until mushrooms have released their liquid and browned slightly.
  3. Stir in the rinsed lentils, vegetable broth, tomato paste, soy sauce/tamari, dried thyme, dried rosemary, and black pepper. Bring to a simmer.
  4. Reduce heat to low, cover, and cook for 25-30 minutes, or until lentils are tender and most of the liquid has been absorbed. Stir occasionally.
  5. In a small bowl, whisk together the flour with 1/4 cup of cold water until smooth. Pour this slurry into the simmering lentil mixture, stirring constantly, to thicken the filling. Cook for 2-3 minutes until thickened.
  6. Stir in the frozen green peas and remove from heat. Taste the filling and adjust seasonings as needed.
Assemble and Bake the Pie
  1. Preheat oven to 375°F (190°C).
  2. Pour the lentil and mushroom filling into a 9x13 inch baking dish (or equivalent oven-safe dish). Spread evenly.
  3. Spoon the mashed potato topping over the filling, spreading it carefully to cover the entire surface. You can create decorative ridges with a fork for extra crispiness.
  4. Bake for 25-30 minutes, or until the topping is lightly golden brown and the filling is bubbling around the edges.
  5. For extra browning, you can briefly place it under the broiler for 2-3 minutes (watch carefully to prevent burning).
  6. Remove from oven and let stand for 5-10 minutes before serving. Garnish with fresh chopped parsley if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This pie also freezes well for up to 3 months; thaw overnight in the fridge before reheating.