Who doesn’t love a delicious lentil shepherd’s pie? There’s just something so wholesome and satisfying about a plate full of creamy potatoes and savory lentils served hot right out of the oven. Although there’s nothing revolutionary about a shepherd’s pie recipe, this is one of those instances where you just can’t go wrong with a classic. The comforting layer of mashed potatoes combined with the savory base of lentils and vegetables creates a deliciously warming dinner that is sure to be a crowd pleaser!
There are four basic steps to this recipe:
- Cooking the lentils
- Boiling and mashing the potatoes
- Mixing together the lentil base
- Assembling the layers into a casserole dish.
Each individual step is simple, but if you’re short on time it may be helpful to do some preparation in advance. For example, I like to cook the lentils ahead of time if I get the chance. This makes putting the recipe together at dinnertime even faster. But either way, this is still a straightforward dinner that can easily be made on a busy weeknight!
I also love how this lentil shepherd’s pie is both deliciously comforting and healthy at the same time! You’ll definitely feel content after filling yourself up on all of the hearty veggies, protein rich lentils and potatoes. It’s a savory and flavorful combination that will nourish your body and help keep you warm on a chilly evening. Plus, you’ll have plenty of leftovers that can be packed as delicious lunches during the week. And that’s why this recipe has quickly become a cold weather favorite in my household!
Now that the winter months have arrived, this lentil shepherd’s pie is frequently included in the weekly dinner rotation! Which means I can definitely expect to be making plenty more shepherd’s pies throughout the next new months. So, if you’re looking for a healthy and satisfying dinner, give this recipe a try. And hopefully you’ll enjoy this comforting and warming dinner as much as we do!
This comforting and hearty vegan shepherd's pie made with layers of lentils, veggies and mashed potatoes is the perfect filling and warm fall dinner!
- 1 cup dry green lentils, rinsed
- 3 cups low sodium vegetable broth
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 apple, diced
- 2 cups green cabbage, chopped
- 1 1/2 cups frozen peas
- 2 handfuls spinach
- 4 Tbs tomato paste
- 2 Tbs liquid aminos or low sodium soy sauce
- 1 Tbs vegan worcestershire sauce
- 1/2 Tbs maple syrup
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp thyme
- salt and pepper, to taste
- 2 lbs potatoes, chopped
- 1/4 cup unsweetened almond milk, more as needed
- 1 Tbs vegan butter
- 1 tsp garlic powder
- 1 Tbs nutritional yeast
- 3/4 tsp salt, adjust to taste
- 2 Tbs chives or green onion, fresh or dried
In a small pot, combine the lentils with the vegetable broth and bring to a boil. Reduce the heat to a simmer, stirring occasionally. Cook until the lentils are soft, for approximately 20 minutes. Drain excess liquid if needed.
At the same time as the lentils are cooking, add the chopped potatoes to a large pot and submerge them in cold water. Bring to a boil and continue to cook on medium heat for approximately 20 minutes until soft.
Drain the potatoes and mash them together with the almond milk, vegan butter and spices. Add additional almond milk as needed for a creamier consistency. Adjust salt and pepper to taste.
In a large skillet, sauté the onion with a splash of water to keep it from sticking. Add the garlic, carrots and celery to the pan. Add additional water as needed, and cook until the vegetables are starting to soften. Finally, add the apple, cabbage, peas and spinach and cook until all of the vegetables are soft.
Add the cooked lentils into the pan. Stir in the tomato paste, liquid aminos, worcestershire sauce, maple syrup and spices. Mix well to combine the spices with the lentils and vegetables..
Preheat the oven to 350°. Spread the lentil layer into the bottom of a 9”x13” baking dish. Using a spatula, press the lentils into a flat layer.
Spread the mashed potatoes evenly on top of the lentils, gently flattening with the spatula.
Place the dish in the oven and bake for approximately 30 minutes until the potato layer is lightly crisped and golden. Serve hot out of the oven!
- I would suggest cooking the lentils in advance if you have time. It allows for less multi-tasking while you are cooking the potatoes and vegetables!
- If you would like the potato layer to be extra crispy and golden, brush a thin coat of olive oil over the potatoes before placing them in the oven.