Vegan Shepherd's Pie Recipe - Hearty Food Ideas
When planning meals, pairing side dishes can elevate any recipe. For vegan shepherd's pie, consider a crisp side salad dressed in a light vinaigrette. This adds brightness and freshness to the plate.
Roasted Brussels sprouts or steamed green beans also complement this hearty dish beautifully.
If you want something warm, a bowl of classic tomato soup brings a comforting touch. Whatever your choice, balance is key.
So, let’s dive into vegan shepherd's pie—a dish that's hearty, delicious, and good for the soul.
Servings 6
Calories 398kcal
Cost $
Ingredients
MASHED POTATOES
- 3 pounds Yukon Gold potatoes, scrubbed clean, skins partially left on for texture
- Fine sea salt and freshly cracked black pepper, to taste
- 3-4 Tbsp based buttery spread
- 2-3 Tbsp unsweetened almond milk for creamier potatoes or any neutral plant-based milk
FILLING
- 1 medium sweet onion, finely diced
- 1 Tbsp extra-virgin olive oil or avocado oil for a richer flavor
- 2 cloves garlic, minced or 1 tsp garlic paste for a smoother taste
- 2 Tbsp rich sun-dried tomato paste
- 1 1/2 cups uncooked green or brown lentils, rinsed and drained
- 4 cups flavorful vegetable broth
- 1 bag frozen medley of vegetables: peas, carrots, green beans, and corn 10 ounces
- 2 tsp freshly chopped thyme leaves or substitute with 1 tsp dried thyme
- 1 tsp soy sauce or tamari for a umami kick
- A generous pinch of sea salt and black pepper
- 1 tsp smoked paprika
Instructions
Step 1: Preparing the Potatoes
- First, peel (mostly) and chop the Yukon Gold potatoes into even pieces. Fill a large pot with water, add a pinch of salt, and bring it to a boil. Once boiling, add the potatoes and cook for about 15-20 minutes or until tender. While the potatoes cook, let’s move on to the filling.
Step 2: Cooking the Filling
- In a large skillet, heat the olive oil over medium heat. Toss in the diced onion and sauté for about 5 minutes. The aroma of onions cooking is truly delightful—it’s a comforting start to this meal. Next, add the minced garlic, stirring until fragrant—about 30 seconds is perfect. Then, mix in the sun-dried tomato paste, followed by the lentils. Stir them around to coat well in the oil and tomato paste.
Step 3: Adding the Broth and Vegetables
- Pour in the vegetable broth and bring the mixture to a simmer. Cover the skillet and let the lentils cook for about 20-30 minutes or until tender. Stir occasionally. If the broth evaporates too quickly, you might need to add a bit more. In the last few minutes of cooking, toss in the frozen vegetable medley, thyme, soy sauce, and the spices. This adds vibrant color and nutrition.
Step 4: Mashing the Potatoes
- Once your potatoes are fork-tender, drain them and return them to the pot. Add the plant-based buttery spread, almond milk, salt, and pepper to taste. Mash until you reach your desired consistency. Want it creamy? Add more almond milk.
Step 5: Assembling the Pie
- Preheat your oven to 400°F (205°C). In a baking dish, layer the lentil filling on the bottom. Spread the mashed potatoes over the filling, smoothing out the surface. For texture, I often use a fork to create little peaks.
Step 6: Baking
- Bake the pie in the oven for about 25-30 minutes or until golden brown on top. The kitchen will smell incredible!
Step 7: Cooling and Serving
- Once out of the oven, let it sit for about 5-10 minutes before serving. This allows the filling to settle a bit. Serve warm, and enjoy every bite!
Notes
- Yukon Gold Potatoes: These potatoes have a creamy texture and a naturally buttery taste, making them ideal for mashing.
- Lentils: A great source of protein, fibers, and minerals, giving the shepherd's pie substance and heartiness.
- Vegetable Broth: Choose a flavorful broth, as this will deeply influence the filling’s taste.
- Sun-Dried Tomato Paste: Adds a rich, tangy flavor offering umami that mimics the meatiness traditionally found in shepherd's pie.
- Frozen Vegetables: These are convenient and packed with nutrients, ensuring you have a mix of colors and flavors without the hassle of chopping fresh veggies.