There’s just something so cozy about shepherd’s pie.
This vegan version is hearty, warm, and feels like a hug in a bowl.
It’s packed with protein-rich lentils, loads of veggies, and topped with creamy mashed potatoes that bake up golden and dreamy.
Why I Love This Recipe
I make this dish on cold nights when I want something hearty but also nourishing. It reminds me of the comfort food I grew up eating, but with a healthier, plant-based twist.
- It’s filling and protein-packed thanks to the lentils.
- The creamy mashed potatoes give that classic comfort food vibe.
- It’s freezer-friendly, so I can make it ahead of time.
- Everyone at the table always goes back for seconds.
Servings and Time
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
What You’ll Need
- 2 lbs russet potatoes, peeled and cut into chunks
- 1 cup unsweetened almond milk, warmed
- 3 tbsp vegan butter
- 1 tsp salt
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 ½ cups cooked brown lentils (or canned, drained and rinsed)
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp black pepper
- 1 cup vegetable broth
Why This Recipe Works (Quick Science)
- Lentils give protein and chewiness that mimics meat.
- Tomato paste adds umami depth, making the filling taste rich.
- Starch in the potatoes locks in moisture, creating that creamy top that crisps beautifully when baked.
Common Mistakes
- Using too much liquid in the filling makes it watery.
- Not warming the almond milk before mashing potatoes makes them gummy.
- Overbaking can dry out the top instead of leaving it golden.
What to Serve With
- A fresh green salad with lemon vinaigrette
- Steamed broccoli or green beans
- A slice of crusty bread to soak up the sauce
FAQ
Can I make this ahead of time? Yes! Assemble it, cover, and refrigerate up to 2 days before baking.
Can I freeze it? Absolutely. Bake, cool, and freeze in portions for easy reheating.
Can I use sweet potatoes? Yes, they add a natural sweetness that works beautifully.
Instructions
Step 1: Boil the potatoes
Place 2 lbs peeled and chunked russet potatoes in a large pot of salted water. Boil until fork-tender, about 15 minutes.
Step 2: Mash the potatoes
Drain the potatoes, then mash with 1 cup warmed almond milk, 3 tbsp vegan butter, and 1 tsp salt until smooth and creamy.
Step 3: Sauté the veggies
In a large skillet, heat 1 tbsp olive oil. Add 1 diced onion, 2 diced carrots, and 2 minced garlic cloves. Cook until softened, about 5 minutes.
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Step 4: Add lentils and flavor
Stir in 1 ½ cups cooked lentils, 2 tbsp tomato paste, 1 tbsp soy sauce, 1 tsp dried thyme, 1 tsp dried rosemary, ½ tsp black pepper, and 1 cup vegetable broth. Simmer until thickened, about 10 minutes.
Step 5: Add peas
Stir in 1 cup frozen peas and cook for 2 minutes until bright green.
Step 6: Assemble
Spread the lentil mixture evenly into a baking dish. Top with creamy mashed potatoes, smoothing the surface with a spoon.
Step 7: Bake
Place in a 375°F oven and bake for 25 minutes until the potato top is golden.
Macros (per serving, 6 servings)
- Calories: 290
- Protein: 11g
- Carbs: 48g
- Fat: 7g
- Fiber: 11g