Lentil Shepherd’s Pie
Lentil Shepherd’s Pie is a cozy, comforting and protein-packed meal that is loaded with veggies, and wrapped in a mashed potato hug! A quintessential cold-weather favourite with a plant-based spin.
Jump to RecipeWatch my YouTube to see how to make Lentil Shepherd’s Pie plus two other delicious dump and bake casseroles!
Ingredients & Inspiration
Let’s be real — Shepherd’s Pie is the greatest casserole of all time and you will never change my mind! A meaty, veggie-rich gravy with a thick layer of buttery mashed potatoes on top, then baked until the potatoes have a crispy top layer… come on! And you know makes it even better? Making it completely vegan. Yup, you can have your pie and eat it too,
By replacing the ground beef with lentils, and in this case, also adding a package of Beyond Beef for nostalgia, you’re not only getting extra fibre and protein, but making it healthier for you and the planet. While still being unreasonably delicious. Here’s what you need for this Lentil Shepherd’s Pie:
- potatoes & sweet potatoes (yams)
- green or brown lentils
- onion and garlic
- Beyond Beef (or another vegan beef sub)
- carrots
- chickpeas
- assorted veggies of your choice (mushrooms, bell peppers. celery, etc.)
- herbs and spices
- veggie broth
- vegan butter
- cornstarch
How to Make Lentil Shepherd’s Pie
Making Lentil Shepherd’s Pie is easy, but it does have a few steps involved, so pour yourself a glass of wine and turn on some tunes!
- Boil the peeled potatoes and yams until fork tender, then drain and mash with vegan butter, garlic and onion powder and any other herbs you like, until creamy and smooth.
- Meanwhile, cook the Beyond Beef in a separate pan until browned, about 7 minutes, then cook the onion along with it.
- Add the lentils and veggie broth, cover and cook for 20 minutes until the lentils are just al dente.
- Stir in the garlic powder, Worcestershire sauce, chopped mushrooms, chickpeas, herbs and extra veggie broth.
- Add a cornstarch slurry to the lentil mixture and bring to a simmer, then allow it thicken for about 3 minutes.
- Pour the mix into a greased casserole dish. Spread the mashed potato-yam mix over the lentils and bake until the edges of the mashed potatoes are golden and crisped. Let cool for 10 minutes before serving, then enjoy!
Comfort Food Heaven
If ever a meal could wrap you up in a warm, comforting hug, it would be this one. There’s nothing quite like melting into a bowl of steaming hot Lentil Shepherd’s Pie, with those buttery mashed potatoes, tender lentils, meaty filling, and ultra-savoury gravy.
If you digged this recipe you might like my Instant Pot Red Potato & Leek Soup, or my Creamy Vegan Mushroom Stroganoff!
Lastly, if you made any of these recipes and decide to share them onĀ FacebookĀ orĀ Instagram, donāt forget to tag meĀ @SteamyVeganĀ and use hashtagĀ #SteamyVegan! I seriously love seeing what youāre cooking up! Plus make sure to check me out onĀ YouTubeĀ ā I haveĀ HUNDREDSĀ of videos to give you limitless plant-based inspiration!
Lentil Shepherd’s Pie
Ingredients
- 3 medium russet potatoes peeled chopped
- 2 small sweet potatoes peeled and chopped
- 2 tbsp vegan butter
- 2 tsp garlic powder divided
- 1 tsp onion powder
- 1 small onion finely chopped
- 1 cup dried green or brown lentils rinsed
- 1 lb. Beyond Beef or other vegan beef alt.
- 2Ā½ cups veggie broth
- 2 tbsp vegan Worcestershire or balsamic vinegar
- 1 tsp dried parsley
- 1 large carrot diced
- 1 cup cooked chickpeas canned is fine
- 1 cup chopped veggies mushrooms, bell peppers, zucchini, etc.
- 1 additional cup veggie broth or water
- salt and pepper to taste
- 2 tbsp cornstarch
- Ā½ cup cold water
Instructions
- Preheat oven to 400ā. Lightly grease a large casserole dish (9×12) with oil.
- Bring a pot of water to boil and cook the potatoes and sweet potatoes for 10 to 12 minutes, or until fork tender. Drain the water, add the butter, garlic and onion powder and salt and pepper to taste. Mash until no lumps remain.
- Meanwhile, heat 1 tbsp of oil or Ā¼ tsp water/broth in a large pot or skillet over medium heat. Add the Beyond Beef and cook for 5 to 7 minutes until browned and cooked through, breaking apart with a spatula. Add chopped onion and sautĆ© until softened, another 3 to 4 minutes.
- Add dried lentils, carrots and 2 cups veggie broth, bring to a boil and then reduce heat to simmer, cover and cook for 18-20 minutes until āal denteā. Once lentils are cooked, stir in 1 tsp garlic powder, Worcestershire sauce/balsamic vinegar, mushrooms, chickpeas, dried parsley and additional veggie broth.
- In a small bowl or large measuring cup, mix cornstarch with Ā½ cup water, making sure no clumps remain at the bottom. Add the cornstarch-broth mixture into the pot and bring up to a simmer.6. Simmer for 5 minutes to thicken, stirring occasionally. Season with another Ā¼ tsp of salt and a Ā¼ tsp ground pepper. Taste and add additional seasoning as desired.
- Spread the lentil and vegetable mixture in the prepared casserole dish. Spread the mashed potatoes on top of the lentil layer and bake until the edges of the potatoes are crispy and golden brown, 20 to 25 minutes. Allow to sit for 5 minutes then serve. ENJOY!
