Vegan Shepherd’s Pie

~ Plant-Based Persian
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One of my kids’ favorite recipes is this vegan Shepherd’s Pie. Made with lentils in lieu of lamb, there is no shepherd needed for this holiday meal.

This Shepherd’s Pie is a casserole with a layer of lentils, vegetables, and topped with mashed potatoes. It is baked in the oven until the potatoes are golden.

A key ingredient is to use French green lentils. They have a different flavor and are smaller than regular green lentils.

I love the heartiness of this dish with the potatoes, lentils, celery, carrots, peas and corn. For picky eaters, adding ketchup seems to do the trick!

It has never been easier to enjoy delicious food without exploiting animals. A lamb is a young sheep – usually 6-8 months old. Bringing animals into the world to kill them shortly after is not the circle of life. It is the circle of death and contributing to our own destruction of the planet.

“The importance of recognizing the diversity of life on Earth is being lost and the impact is clear for all to see. We are heading for disaster until we restore our understanding of our place in the world – and act accordingly. As human beings we are part of nature, not apart from it.” – Lain Gulland

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vegan, plant-based shepherd's pie with lentils

Vegan Shepherd’s Pie

  • Author: Plant-Based Persian
  • Total Time: 1 hour 15 minutes
  • Yield: 6 people 1x
  • Diet: Vegan
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Description

A lentil-based, shepherd-less pie

Ingredients

Units Scale
  • 1 cup dried French green lentils
  • 2 pounds Russet potatoes
  • 4 Tbsp. vegan butter (melted)
  • 1/2 cup plain, unsweetened plant milk (warmed)
  • 2 Tbsp. oil
  • 1 small yellow onion, diced small
  • 3 garlic cloves, minced
  • 2 celery stalks, diced small
  • 2 large carrots, diced small
  • 1 tsp. dried thyme
  • 3 Tbsp. flour
  • 1 1/2 cups vegetable broth
  • 1/2 cup frozen peas
  • 1/4 cup frozen corn
  • salt and pepper

 

Instructions

  1. Preheat oven to 420 F.
  2. Place the lentils in a pot. Cover with 1 inch cold water. Cover the pot, and bring to a boil. Reduce heat to low and simmer for 20 minutes. Drain the lentils and set aside.
  3. Peel and rinse the potatoes. Cut the potatoes in half to speed up the cooking time. Put in a large pot, and fill the pot with water.  Bring to a boil then reduce the heat and simmer until potatoes are tender. Drain the potatoes.
  4. Mash the potatoes with a potato masher. Add the melted butter and warm plant milk, and mix until well incorporated. Season to taste with salt and pepper.
  5. Heat a large pan on medium heat. Add the 2 Tbsp. oil. Once it shimmers, add the diced onions and sauté for 5 minutes.
  6.  Add the garlic, celery, carrot, and thyme, and cook 5 minutes more.
  7. Sprinkle the flour, and stir to combine.
  8. Add the broth, and stir to combine.
  9. Add the lentils, and cook for 5 minutes.
  10. Add the frozen peas and corn to the mixture. Season with salt and pepper. Cook for 3 minutes. 
  11. Add the mixture to a 11×7 oven-safe baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up.
  12. Bake the pie for about 25 minutes until the potatoes begin to brown. Allow the Shepherd’s Pie to cool 15 minutes before serving. 
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Main Dish
  • Cuisine: Holidays

Keywords: Holiday, vegan, vegetarian, Shepherd’s pie, lentils, dairy-free, plant-based