Vegan Shepherd's Pie
Comforting and hearty, this Vegan Shepherd's Pie is a plant-based twist on the classic dish, perfect for satisfying cravings while staying wholesome and nutritious. Packed with tender lentils, savory vegetables like mushrooms, carrots, and celery, and flavored with aromatic thyme and rosemary, this recipe delivers rich, earthy flavors in every bite. The creamy layer of mashed russet potatoes—enhanced with almond milk and vegan butter—creates the perfect golden-topped finish that's both luscious and satisfying. Ready in just over an hour, this meal is ideal for family dinners, meal prep, or entertaining guests. It's a crowd-pleasing vegan comfort food recipe that's dairy-free, gluten-free, and loaded with protein and fiber from lentils and veggies. Make this easy Vegan Shepherd's Pie your go-to for cozy weeknight meals or holiday gatherings!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 russet potatoes
- 0.5 cup unsweetened almond milk
- 2 tablespoons vegan butter
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 8 ounces mushrooms, chopped
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 2 cups cooked lentils
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 0.5 teaspoon ground black pepper
Instructions
Peel and chop the potatoes into large chunks. Add them to a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes.
While the potatoes are cooking, heat olive oil in a large pan over medium heat. Add the diced onion and garlic, stirring occasionally until softened, about 5 minutes.
Add the carrots, celery, and mushrooms to the pan, cooking until they begin to soften, about 7-10 minutes.
Stir in the tomato paste, vegetable broth, soy sauce, thyme, rosemary, and black pepper. Then add the cooked lentils, peas, and corn.
Simmer the mixture for about 10 minutes, until the liquid has reduced slightly and the flavors have melded together.
Preheat the oven to 400°F (200°C).
Once the potatoes are tender, drain the water and return them to the pot. Add almond milk, vegan butter, and salt. Mash until smooth and creamy.
Spread the vegetable mixture into a large baking dish, evenly spreading out the filling.
Top with the mashed potatoes, smoothing out with a spatula, and using a fork to create small ridges for some textural crispiness.
Bake in the preheated oven for 25-30 minutes, until the top is golden brown.
Let the pie cool for a few minutes before serving. Enjoy your delicious vegan shepherd's pie!
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4086 mg | 178% | |
| Total Carbohydrate | 351.9 g | 128% | |
| Dietary Fiber | 72.2 g | 258% | |
| Total Sugars | 60.8 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 644 mg | 50% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 8685 mg | 185% | |
*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.
