Dec 19, 2021 by Hannah Sunderani
Hi Friends! I am so excited to be sharing this Vegan Shepherd’s Pie recipe with you. This recipe is made with a brothy lentil and vegetable base and a fluffy mashed potato topping. Baked in the oven until bubbling. It’s comforting, protein-packed, healthy, vegan and gluten-free.
This is a great recipe to serve for the holidays, for Thanksgiving or Christmas as a meatless main dish. I served it to my non-vegan family and they loved it.
I’ve been sharing a few meatless mains for the holidays including my nut roast and this Shepherd’s Pie recipe is certainly one of my favourites.
Of course, it’s also a perfect recipe for the winter months.
In short, this vegan Shepherd’s Pie recipe is:
So let me tell you exactly how to make this recipe. So that you can enjoy it pronto!
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Traditionally, shepherd’s pie is a casserole dish consisting of cooked minced meat in a gravy sauce topped with mashed potato. It’s baked in the oven until bubbling.
Of course, we’ve made this recipe vegan using a brothy lentil base instead of meat, yet kept the traditional fluffy and buttery mashed potato topping.
Let me tell you, I grew up eating a lot of shepherd’s pie! That’s because my parents are from England. It was served in our household at least once a week.
So, I really took this recipe to the taste test by serving it to my parents. And they absolutely loved it! This recipe has all the comforts of traditional shepherds pie but it’s totally vegan.
As for why it’s called “Shepherd’s Pie?” I couldn’t find a definitive answer, but according to my British mum any pie dish made with meat and potatoes is traditionally called a “cottage pie.” This version got the name “shepherd’s pie” because it was traditionally made with lamb…
(I know, not my cup of English breakfast tea either).
So, maybe we should call this recipe a “lentil pie” instead of shepherd’s pie? It doesn’t quite have the same right, but if you can think of something better let me know in the comment below!
And, if you’re interested, here’s some quick history on shepherd’s pie.
This shepherd’s pie is made vegan by substituting lentils for ground beef or lamb.
The result is a shepherd’s pie that’s just as cozy and comforting, yet totally vegan and healthy too.
I did consider using a plant-based ground for this recipe, but chose to go with lentils because I wanted to keep the dish healthy and made with wholefoods.
I served this to my British parents and they absolutely loved it! I’m sure it will be a hit in your home too with vegans and non-vegans alike.
It is so easy to make shepherd’s pie. Honestly anyone can do it! Which is why I have given this recipe my newbie cook stamp of approval.
Back in the day, this recipe was considered “peasant food” because it was fast and cheap to make (swapping pie crust for potatoes).
Essentially there are two parts to this recipe:
Then, we will combine the two and bake in the oven until bubbling.
To make the mashed potato topping, boil the potatoes in a pot until fork tender. Then strain and add back to the pot with some butter, almond milk, garlic powder, salt and pepper.
Mash with a potato masher, or fork, or immersion blender until fluffy and combined.
To make the brothy lentil base, cook the vegetables in a skillet until softened. Then add the flour and stir to combine.
Next add the broth, spices, and lentils and give that a good stir.
Pour the mixture into a casserole dish (I used an 8.5 x 11 inch dish) and spoon the mashed potatoes on top. Bake for 20 minutes until the shepherd’s pie is bubbling and the mashed potatoes turn lightly golden brown.
This vegan shepherd’s pie recipe is a great dish to prepare in advance. It can be made 1 to 2 days in advance. Keep it stored in the fridge, covered with reusable wrap, or store in freezer for up to 3 months.
If storing this vegan shepherd’s pie in the fridge: Cover the top with reusable wrap. When ready to eat, place in the oven at 350F/180C for 20 minutes. (Cover the top with tin foil to stop it from drying out).
If cooking from frozen, place in the oven at 350F for 30 to 40 minutes. (Cover the top with tin foil to stop it from drying out).
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