Description

This Vegan Shepherd’s Pie is a hearty, comforting dish made with mushrooms, lentils, and vegetables, topped with smooth, garlicky mashed potatoes. Perfect for holidays or a cozy weeknight meal, it’s easy to prepare, customizable, and full of flavor.

Ingredients

For the Filling:

1 tablespoon vegan butter or olive oil

2 cups mushrooms, chopped

½ cup carrots, sliced

3 cloves garlic, minced

1 small onion, finely chopped

2 stalks celery, chopped

1 teaspoon fresh thyme, finely diced

1 tablespoon all-purpose or gluten-free flour

1 cup vegetable broth

½ cup fresh or frozen peas

1–1½ cups cooked lentils

½ teaspoon sea salt

¼ teaspoon ground black pepper

For the Topping:

Smooth garlicky mashed potatoes (enough to cover the filling, about 2–3 cups)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C). Prepare mashed potatoes and cooked lentils.
Cook Vegetables: Heat vegan butter or olive oil in a large skillet over medium-high heat. Add mushrooms, carrots, garlic, onion, celery, and thyme. Cook 10–12 minutes until vegetables are tender and onions translucent. Season with salt and pepper.
Thicken Filling: Sprinkle flour over vegetables and stir. Pour in vegetable broth and simmer for 5 minutes until slightly thickened.
Combine Lentils and Peas: Remove from heat. Fold in cooked lentils and peas, then adjust salt and pepper if needed.
Assemble Pie: Transfer filling to a casserole dish. Spread mashed potatoes evenly on top, smoothing or piping as desired.
Bake: Bake for 15 minutes. Broil on low until the mashed potato topping turns golden brown. Let cool slightly before serving.

Prep Time: 10 min
Cook Time: 32 min