Healthy & Special Diets > Vegan Recipes > Vegan Dinners > Vegan Casseroles

Vegan Lentil Shepherd's Pie Casserole

A hearty and comforting vegan Shepherd's Pie casserole featuring a flavorful lentil filling topped with creamy mashed sweet potatoes. Perfect for a satisfying and nutritious dinner.

Prep Time
25 minutes
Cook Time
50 minutes
Servings
6
Ingredients
  • 1 cup Green Lentils
  • 4 cups Vegetable Broth
  • 2 tablespoons Olive Oil
  • 1 medium, diced Onion
  • 2 medium, diced Carrots
  • 2 stalks, diced Celery
  • 3 cloves, minced Garlic
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary
  • 1 Bay Leaf
  • 1 tablespoon Vegan Worcestershire Sauce
  • 3 large Sweet Potatoes
  • 2 tablespoons Vegan Butter
  • 1/4 cup Unsweetened Almond Milk
  • to taste Salt and Pepper
  • 1 cup Frozen Peas

Prepare the Lentil Filling

Rinse the lentils in a fine-mesh sieve. In a large pot or Dutch oven, combine the lentils with the vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid.

Sauté the Vegetables

While the lentils are cooking, heat the olive oil in a large skillet or pot over medium heat. Add the onion, carrots, and celery and cook for 5-7 minutes, or until softened. Add the garlic and cook for another minute, until fragrant.

Combine and Simmer

Stir in the tomato paste, thyme, rosemary, and bay leaf. Cook for 1-2 minutes, allowing the tomato paste to caramelize slightly. Add the cooked lentils, vegan Worcestershire sauce, and season with salt and pepper to taste. Stir in the frozen peas. Simmer for 10 minutes to allow the flavors to meld.

Prepare the Sweet Potato Mash

While the lentil filling is simmering, peel and chop the sweet potatoes into roughly equal-sized pieces. Place them in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are fork-tender. Drain the sweet potatoes and return them to the pot. Add the vegan butter and almond milk. Mash until smooth and creamy. Season with salt and pepper to taste.

Assemble and Bake

Preheat oven to 375°F (190°C). Spread the lentil mixture evenly in a 9x13 inch baking dish. Top with the mashed sweet potatoes, spreading them evenly over the lentil filling. Bake for 20-25 minutes, or until the sweet potato topping is lightly golden brown.

Serve

Let the casserole cool for a few minutes before serving. Enjoy!

Nutrition Facts Estimated per 100g of product

Calories: Approximately 120-150 kcal, Protein: 5-7g, Fat: 3-5g, Carbohydrates: 15-20g (These values are estimates and can vary based on specific ingredients and portion sizes.)

Other Important Considerations for Nutrition

This recipe is a good source of fiber, vitamins A and C (from the sweet potatoes), and plant-based protein. Adjust seasonings and ingredients to suit your dietary needs and preferences. For a gluten-free version, ensure your vegetable broth and vegan Worcestershire sauce are gluten-free. This recipe is suitable for vegans and vegetarians.

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FAQ

  • Can I use a different type of lentil?

    Yes, you can use brown or red lentils, but the cooking time may vary. Red lentils tend to break down more, so adjust the simmering time accordingly.
  • Can I add other vegetables to the filling?

    Absolutely! Feel free to add mushrooms, bell peppers, or zucchini to the vegetable mixture.
  • Can I prepare this casserole in advance?

    Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.