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Hearty Vegan Shepherd's Pie: The Ultimate Comfort Food Casserole

Discover the ultimate vegan Shepherd's Pie recipe! A rich lentil and vegetable filling topped with creamy mashed potatoes, this hearty casserole is pure comfort food.
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Prep Time 30 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 20 minutes
Servings: 6 -8
Course: Comfort Food
Ingredients Method

Ingredients
  

  • For the Filling:
  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1 cup brown or green lentils rinsed
  • 4 cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon soy sauce or tamari
  • 1 cup frozen peas
  • Salt and freshly ground black pepper to taste
  • For the Mashed Potato Topping:
  • 2 lbs Yukon Gold potatoes peeled and quartered
  • 1/2 cup unsweetened plant-based milk like almond or soy
  • 2 tablespoons vegan butter or olive oil
  • Salt and white pepper to taste

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the Filling: Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté until softened, about 8-10 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Add the rinsed lentils, vegetable broth, tomato paste, thyme, rosemary, and soy sauce (or tamari). Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until the lentils are tender and most of the liquid has been absorbed. Stir occasionally.
  5. While the lentils are simmering, prepare the Mashed Potato Topping: Place the quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
  6. Drain the potatoes thoroughly and return them to the pot. Add the plant-based milk and vegan butter (or olive oil). Mash until smooth and creamy. Season with salt and white pepper to taste. Do not overmix.
  7. Finish the Filling: Once the lentils are tender, stir in the frozen peas. Cook for 2-3 minutes until heated through. Season the filling with salt and black pepper as needed. If the filling seems too dry, add a splash more vegetable broth.
  8. Assemble the Casserole: If you didn't use an oven-safe skillet, transfer the lentil filling to a 9x13 inch baking dish. Spread the mashed potato topping evenly over the filling, sealing the edges.
  9. Create texture on the potato topping by running a fork across the surface. This will help it brown nicely.
  10. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbling around the edges.