Easy Vegan Shepherd's Pie Recipe
This Vegan Shepherd’s Pie Recipe is an easy way to get your comfort food fix and stay healthy. Made with lentils and plenty of fall-friendly vegetables, this savory vegan version of Shepherd’s Pie is a dinner your whole family will enjoy!
Ingredients
- ~4 lbs Yukon Gold potatoes washed and cut into large pieces
- 12-15 cremini mushrooms washed, destemmed and diced
- 1/2 cup water
- 3 tbsp extra virgin olive oil divided
- 1 yellow onion diced
- 1 tbsp fresh garlic minced
- 1 tsp dried rosemary
- 1 tsp dried parsley
- 1 tsp dried thyme
- 2 tbsp tomato paste
- 2 carrots washed and diced
- 2 stalks celery washed and sliced
- 2 parsnips washed and diced
- 1 tbsp vegan Worcestershire sauce
- 1 cup green lentils rinsed and picked free of debris
- 1 1/2 cups of water
- 1/4 cup vegan butter
- 5 oz full-fall, unsweetened coconut milk
- 1 tsp salt
- fresh chives washed and finely diced
- salt & pepper to taste
Instructions
- Preheat your oven to 400º.
- Bring a large pot of water to a boil. Add the cut Yukon Gold potatoes and continue to boil for 20-25 minutes until the potatoes are easily pierced with a fork.
- While the potatoes are boiling, add the mushrooms and 1/2 cup of water to a large saucepan or stockpot. Simmer until the water has cooked off. About 6-8 minutes. When the water has cooked off, add 1 tbsp olive oil and briefly sauce the mushrooms until they begin to brown. Set aside.
- Add the remaining 2 tbsps of olive oil to the large sauce pan or stockpot. Heat until shimmering then add the onions and salt and stir to coat. Reduce the heat to medium-low and slow cook the onions until they are golden brown. About 10-12 minutes.
- Add the garlic, mushrooms, rosemary, parsley, thyme and tomato paste and stir to coat. Increase the heat to medium-high and sauté until fragrant and the tomato paste has turned a dark red.
- Add the carrots, celery, parsnips, Worcestershire sauce and lentils and stir to coat. Add the water and simmer for 10-15 minutes until the water cooked down.
- While the Shepard’s Pie filling is simmering, drain the potatoes and add them back to the large pot along with the vegan butter, coconut milk and salt.
- Using a hand mixer, combine all of the ingredients until creamy.
- Spread the filling into a large casserole dish. The dish should be about 2/3rds full. Then spoon the mashed potatoes over the filling and spread to cover. The potatoes should fill the remaining 1/3rd of the dish.
- Bake, covered, for 30 minutes. Continue to bake, uncovered, for an additional 20 minutes.
- Allow the casserole to cool slightly, then serve with fresh chives and salt & pepper, to taste.
Tried this recipe?Let us know how it was!