Vegan Shepherd’s Pie
Lately I’ve been craving some comfort food..must be all the salads, raw and macrobiotic food I ate during my vacation to Bali.
This vegan shepherd’s pie is not just a comforting meal, it’s also easy, hearty, nutritious, budget-friendly, and utterly delicious!
With its rich filling of lentils and veggies tucked under a layer of soft mashed sweet potato, it’s the perfect dinner on a chilly fall/ winter night that the whole family will love!
Leftover mashed potatoes can be used in place of sweet potatoes or a mixture of sweet and white potatoes. Feel free to add any vegetables that you prefer and replace the lentils with other types of legumes or beans: split peas, chickpeas, butter beans, borlotti beans, etc.
Spoon the potatoes on top and fluff them up with a fork to create ridges, or use a piping bag with a star tip, for a nicer presentation.
The recipe comes together in just over an hour and you can make it in a large dish or as individual portions in ramekins so that you can freeze some and have a ready-made meal on days when you don’t feel like cooking. You can even prepare the filling and mashed potatoes the night before and assemble the casserole right before baking.
If you give this vegan shepherd’s pie a try, let me know what you think! Leave a comment or take a picture and tag it #aseasyasapplepie on Instagram! I’d love to see what you come up with! 🙂
This vegan shepherd's pie is not just a comforting meal, it’s also easy, hearty, nutritious, budget-friendly, and utterly delicious!
- For the topping:
- 1.1 Kg (2.5 lb) sweet potatoes peeled and cut into chunks
- 30 grams (2 tablespoons) vegan butter
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- For the filling:
- 300 grams (1 1/2 cup) dry green lentils
- 600 ml (2 1/2 cup) vegetable stock divided
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- 200 grams (7 ounces) cremini mushroom sliced
- 1 medium onion diced
- 1 celery stalk diced
- 1 large carrot diced
- 1/2 teaspoon salt
- 1 tablespoon low- sodium soy sauce
- 1 tablespoon tomato paste
- 1/2 tablespoon fresh thyme finely chopped
- 1/2 tablespoon fresh rosemary finely chopped
- ½ teaspoon freshly ground pepper
- To garnish (optional) :
- fresh thyme finely chopped
- fresh rosemary finely chopped
Preheat the oven to 200 degrees C (392 degrees F).
For the Topping:
Place the potatoes into a large pan of cold salted water over a medium heat. Bring to the boil and simmer for 15 minutes, or until tender. Drain and leave to steam dry then return to the pan with the butter, salt and nutmeg. Mash until smooth, adjust the seasoning as needed and set aside.
For the Filling:
Rinse and cook the lentils according to package instructions. Set aside.
Add the cornstarch to 120 ml (1/2 cup) of vegetable stock, whisk throughly and set aside.
Heat the olive oil in a large saucepan, add the onion, celery, carrot, mushrooms, 1/2 teaspoon of salt and saute' for about 7 minutes, stirring occasionally.
Add the soy sauce, tomato paste, thyme, rosemary, pepper, the remaining vegetable stock and lentils. Bring to a simmer, then add the cornstarch/stock mixture and simmer, whisking gently, until it thickens, for about 5 minutes.
Taste and adjust the seasoning as needed.
Put the lentil mixture into a 29x18 cm (11x7 inches) casserole and spoon the potatoes on top and fluff them up with a fork to create ridges, or use a piping bag with a star tip.
Bake for 25/30 minutes or until golden. Let the vegan shepherd's pie rest for 10 minutes, garnish with extra chopped rosemary and thyme, if desired, and serve.
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