Main Courses > Vegetarian & Vegan > Plant-Based Mains > Lentil Shepherd’s Pie

Hearty Vegan Lentil Shepherd's Pie

This comforting vegan shepherd's pie is packed with protein and fiber, featuring a savory lentil and vegetable filling topped with creamy mashed sweet potatoes. A healthy and satisfying plant-based meal perfect for any night of the week.

Prep Time
30 minutes
Cook Time
1 hour
Servings
6
Ingredients
  • 1 cup Brown or Green Lentils
  • 4 cups Vegetable Broth
  • 2 tablespoons Olive Oil
  • 1 medium, chopped 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 null Bay Leaf
  • 1 cup Frozen Peas
  • 1 cup Corn
  • 3 large Sweet Potatoes
  • 2 tablespoons Vegan Butter or Olive Oil
  • 1/4 cup Plant-Based Milk (unsweetened)
  • 1/4 teaspoon Nutmeg
  • to taste null Salt
  • to taste null Black Pepper

Preparing the Lentil Filling

Step 1: Cook the Lentils: Rinse the lentils thoroughly. In a medium saucepan, 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.

Making the Vegetable Base

Step 2: 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.

Adding Flavor and Simmering

Step 3: Add Tomato Paste and Spices: Stir in the tomato paste, thyme, rosemary, and bay leaf. Cook for 1 minute, stirring constantly. Add the cooked lentils, frozen peas, and corn to the skillet. Season with salt and pepper to taste. Simmer for 10-15 minutes, allowing the flavors to meld.

Preparing the Sweet Potato Topping

Step 4: Cook the Sweet Potatoes: Preheat oven to 375°F (190°C). While the lentil filling is simmering, pierce the sweet potatoes several times with a fork. Bake for 45-60 minutes, or until very tender. Alternatively, you can boil the sweet potatoes until tender.

Mashing the Sweet Potatoes

Step 5: Mash the Sweet Potatoes: Once the sweet potatoes are cool enough to handle, peel them and place them in a large bowl. Add the vegan butter or olive oil, plant-based milk, nutmeg, salt, and pepper. Mash until smooth and creamy.

Assembling and Baking the Shepherd's Pie

Step 6: Assemble and Bake: Transfer the lentil mixture to a 9x13 inch baking dish. Spread the mashed sweet potatoes evenly over the top. Bake for 20-25 minutes, or until the topping is lightly golden brown.

Serving

Step 7: Serve: Let the shepherd's pie cool for a few minutes before serving. Garnish with fresh parsley, if desired. Enjoy!

Nutrition Facts Estimated per 100g of product

Calories: 150kcal
Protein: 6g
Fat: 4g
Carbohydrates: 25g
Fiber: 7g

Other Considerations for Nutrition

This recipe is naturally high in fiber and plant-based protein. To reduce sodium, use low-sodium vegetable broth and adjust salt to taste. Consider the fat content of the vegan butter used in the sweet potato topping.

← Hearty Vegan Lasagna Lentil and Vegetable Shepherd's Pie →

FAQ

  • Can I use different vegetables in the filling?

    Yes, feel free to add other vegetables such as mushrooms, parsnips, or spinach to the filling.
  • Can I make this ahead of time?

    Yes, you can assemble the shepherd's pie 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.
  • Can I freeze this shepherd's pie?

    Yes, you can freeze the baked shepherd's pie. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.