This vegan shepherd’s pie is delicious and comforting – it’s loaded with lentils, mushrooms, and other veggies. Perfect for a healthy dinner option!
What kind of comfort food do you love? Is it a cozy casserole? A creamy pasta dish? Something that’s rich and delicious?
When you eliminate dairy from your diet, you might think that comfort food has to fall by the wayside. But that’s not true! There are so many dairy substitutes out there – and you can use them to make creamy, buttery recipes.
This vegan shepherd’s pie is comforting and flavorful, but it doesn’t leave you feeling like you overdid it. It’s loaded with lentils, carrots, mushrooms, and more vegetables, and then topped with creamy, buttery, dairy free mashed potatoes. (It’s hard to decide what the best part is – all the veggies, or the fluffy potato topping).
When you can make a meal that’s homey and comforting, but also healthy, that’s a win for everyone. This vegan shepherd’s pie is that kind of dish. The whole family will enjoy it, and you can enjoy the fact that you’re serving something that’s healthy and that everyone loves.
Green lentils are a great choice for this dish as they hold their shape well and don’t turn to mush. If you aren’t into lentils, or vegan shepherd’s pie, then maybe this turkey shepherd’s pie would be a good choice for you.
If you aren’t dairy free, you can go ahead and use regular butter and dairy milk. You can use any type of potato that you like, and you can even make the mashed potatoes the night before to save on prep time before dinner.
This hearty vegan shepherd’s pie is:
- loaded with veggies
- packed with protein from the lentils
- topped with buttery Yukon Gold potatoes
- perfect for a Sunday dinner
- free of the top 8 allergens
Vegan Shepherd's Pie.
For the vegetable base:
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 Tablespoons vegan buttery spread
- 1 1/4 cups green lentils picked over and rinsed
- 4 cups water
- 2 Tablespoons ketchup
- 10 white button mushrooms sliced
- 1 cup frozen carrots
- 1 cup frozen peas
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
For the mashed potatoes:
- 6-7 large Yukon Gold potatoes peeled and cut into chunks
- 1/3 cup non-dairy milk
- 3 Tablespoons vegan buttery spread
- 1/2 teaspoon salt
- fresh parsley
In a large soup pot, cook the onion and garlic in the vegan buttery spread over medium heat until soft, about 6 minutes.
Add the lentils, mushrooms, and water, and bring to a boil. Reduce heat to a simmer, and cook until lentils are tender, about 30 minutes.
While the lentils cook, put the potatoes in a pot with enough water to cover them. Bring to a boil, and boil until tender, about 15 minutes. Drain the potatoes and add the vegan buttery spread, non-dairy milk, and salt to the pot. Use a potato masher or mixer to mash the potatoes. Set aside.
Check the liquid level on the lentil mixture - the liquid should be mostly absorbed, but there should still be some in the pot - the lentils should not be dried out.
Once the lentils are tender, add the ketchup, frozen carrots, frozen peas, salt, pepper, paprika, Italian seasoning, and garlic powder. Cook over medium heat, adding a bit more water if needed.
Once everything is heated through, spread the lentil mixture into a casserole dish. Top with the mashed potatoes, and use a spatula to spread them out evenly.
Turn on the broiler. Broil the shepherd's pie for just a few minutes, until the potatoes turn lightly golden brown. Remove from the oven and top with fresh parsley if desired. Enjoy!