Shepherdess Pie
Shepherdess Pie is a hearty and wholesome vegan twist on the classic shepherd’s pie, brimming with flavor and packed with nutritious ingredients. This plant-based comfort food features a rich, savory filling of lentils, mushrooms, carrots, and peas simmered in a fragrant blend of herbs and spices, including thyme, rosemary, and smoked paprika. Topped with creamy mashed potatoes made with plant-based milk and vegan butter, this dish is baked to golden perfection for the ultimate cozy dinner. Perfect for feeding a crowd, this recipe is not only satisfying and delicious but also dairy-free, meat-free, and easy to prepare. Ideal for weeknight meals or special occasions, this Shepherdess Pie is guaranteed to be a hit with vegans and non-vegans alike!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1.5 cups white button mushrooms, finely chopped
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups green lentils (cooked or canned, drained and rinsed)
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 2 tablespoons soy sauce or tamari
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 6 medium russet potatoes, peeled and diced
- 0.5 cup unsweetened plant-based milk (e.g., almond, soy, or oat)
- 2 tablespoons vegan butter or olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.
Place the peeled and diced potatoes into a large pot of salted water. Bring to a boil and cook for 15-20 minutes or until tender. Drain and return to the pot.
Mash the potatoes with the plant-based milk and vegan butter until smooth. Season with 1/2 teaspoon of salt and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic, diced carrots, celery, and chopped mushrooms to the skillet. Cook for 5-7 minutes until the vegetables soften.
Stir in the tomato paste, dried thyme, rosemary, smoked paprika, and soy sauce. Mix well to coat the vegetables.
Sprinkle the flour over the vegetable mixture and stir for 1-2 minutes to incorporate.
Slowly add the vegetable broth, stirring constantly to create a thick sauce.
Add the cooked lentils, peas, and corn to the skillet. Stir well and cook for another 3-4 minutes. Season with the remaining salt and black pepper to taste.
Pour the vegetable and lentil mixture into the prepared baking dish and spread it out evenly.
Spoon the mashed potatoes over the vegetable mixture and spread them evenly to cover completely. Use a fork to create ridges on the surface for extra texture.
Bake in the preheated oven for 20-25 minutes, or until the top is lightly golden and bubbling around the edges.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy your Shepherdess Pie!
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 851 mg | 37% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 10.7 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1760 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
