The Best Lentil Vegetable Shepherd’s Pie
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Vegan Lentil Vegetable Shepherd’s Pie is hearty, rich and savory. It is made with lentils, vegetables and seasonings and has a comforting, flavorful taste. The mashed potatoes on top add to this dish and make it an extra delicious meal, as it’s baked until golden brown.
This recipe is a vegan twist on a the classic comfort food. It’s perfect for family meals or meal prep for during busy weekdays. Serve it for lunch or dinner. It’s a complete meal in one dish.
Pairing suggestions and options
Lentil vegetable shepherd’s pie is a hearty and satisfying dish that can be served as a main course for lunch or dinner. Here are some vegan serving suggestions:
- Steamed green vegetables such as broccoli or kale
- Green salad or mixed green salad with a tangy vinaigrette dressing
- Crusty bread or vegan dinner rolls with vegan butter or olive oil dipping sauce, or garlic bread.
- Sweet potatoes fries on the side
- Grilled or roasted seasonal vegetables such as zucchini, eggplant, and bell peppers
- You can also serve the lentil vegetable shepherd’s pie with a vegan gravy or sauce on top for added flavor.
- Roasted Brussels sprouts or other roasted vegetables..
- Steamed or roasted asparagus.
- Sautéed mushrooms or mushrooms in a garlic sauce.
- Vegan coleslaw.
- Roasted or grilled cauliflower.
- Braised kale or other dark leafy greens.
- Green salad with a tangy vinaigrette
- Sautéed kale or spinach with garlic and lemon
- Steamed broccoli with a drizzle of tahini sauce
Lentil Vegetable Shepherd’s Pie
This vegan version of Shepherd's Pie is made with lentils, vegetables and seasonings to add texture and a savory hearty taste. The mashed potatoes on top add to this dish and make it a delicious meal.
Ingredients
- 1 cup dried green lentils
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 cup frozen peas
- 1 can (14.5 oz) diced tomatoes
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt and pepper, to taste
- 4 cups mashed potatoes
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the lentils and cook them in the vegetable broth for 20-25 minutes, or until tender.
- While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the onion, carrot, and celery and cook until softened (5-7 minutes).
- Add the garlic, thyme, rosemary, salt, and pepper to the skillet and cook for 1-2 minutes.
- Add the diced tomatoes (including the liquid) and frozen peas to the skillet and stir to combine.
- Add the cooked lentils to the skillet and stir to combine.
- Transfer the mixture to a 9×13 inch baking dish and top with mashed potatoes.
- Bake for 25-30 minutes, or until the mashed potatoes are golden brown.
