The Best Vegan Lentil Shepherd S Pie

It’s hearty winter comfort food that is packed with bold and rich flavors but is sneakily healthy. It’s impressive enough to serve as a holiday main dish, but works great for any cold weather dinner.

Ingredients in Lentil Shepherd’s Pie

A traditional shepherd’s pie fillings contain onions, carrots, celery, peas, and of course meat (typically lamb). My plant-based version starts with brown (or green) lentils and onions, which get cooked down until beautifully browned, alongside plenty of garlic. These ingredients pack in so much savory depth of flavor that there’s no need for carrots and celery. Also, I hate mushy peas. A few other ingredients help take this recipe over the top: As for the mashed potato-cauliflower topping, I prefer Russet Potatoes because their high-starch content makes for the fluffiest mashed potatoes. This is especially useful to balance the cauliflower, which is not starchy.

Step-by-step Instructions

In the mood for even more cold weather vegan comfort food? Give these a try:– Creamy Mushroom and Black Beluga Lentil Stew– The Best Vegan Mashed Potatoes– Thai Butternut Squash Chickpea Curry Add the tomato paste and cook until darkened (2-3 minutes), then stir into the onions. Add the vegetable broth, lentils, bay leaves, and paprika. Simmer for 30 minutes until lentils are al dente. Finish the lentil filling by stirring in tahini, balsamic vinegar, tamari, vegan Worcestershire sauce (optional), and salt and pepper. Stir well until the lentils are creamy and thickened. While the lentils are cooking, make the mashed potato-cauliflower topping. Boil the cauliflower florets and potatoes in boiling salted water with rosemary for 15 minutes until fork tender. Drain and dry thoroughly. Add the vegan butter, plant milk, nutritional yeast, salt and pepper to the boiled cauliflower and potatoes. Use a potato masher or ricer (or an electric mixer on low speed) to mash until smooth. Spoon the mashed potato-cauliflower topping on the lentil filling and gently spread out out with an offset or silicone spatula. Drizzle the top with extra virgin olive oil, fresh thyme leaves, and black pepper. Bak for 20 minutes at 375°F/190°C. Afterwards, pop under the broiler for a few minutes for extra browning on top.

Tips for making this recipe

How to avoid a watery mashed potato-cauliflower topping.

How to make this recipe more indulgent (great for a holiday meal).

How to make this recipe as efficiently as possible.

First, prep the lentil filling ingredients. Second, prep the topping ingredients. Third, start cooking the lentil filling. While that’s simmering, boil the potatoes and cauliflower + preheat the oven. Next, drain and dry the potatoes & cauliflower. And make the mashed potato-cauliflower topping. Assemble the shepherd’s pie and bake it off.

Watch! How to make Lentil Shepherd’s Pie

My YouTube video is packed with tips so give it a look if you’re interested in learning more! If you love this Lentil Shepherd’s Pie recipe, be sure to rate and review the recipe below :)