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.

A casserole of vegan Lentil Vegetable Shepherd's Pie. Garnish with Parsley

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
A plate with a serving of vegan lentil vegetable Shepherd's Pie

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.
Print Recipe
A plate with a serving of vegan lentil vegetable Shepherd's Pie
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes

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.
Servings: 4

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