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Vegan Lentil Shepherd’s Pie

This comforting dish swaps traditional beef for hearty lentils, simmered with vegetables, herbs, and spices to create a rich, meaty texture. Topped with creamy mashed potatoes and baked until golden, it offers a warm, satisfying meal with a cozy, rustic appearance.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: British
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried lentils preferably brown or green
  • 3 cups vegetable broth for cooking lentils
  • 3 large Yukon Gold potatoes for mashed topping
  • 3 cloves garlic minced
  • 1 large onion finely chopped
  • 2 stalks celery diced
  • 3 large carrots diced
  • 2 tbsp olive oil
  • 1 tsp thyme dried
  • 1 tsp smoked paprika

Equipment

  • 9x9 inch baking dish
  • Large skillet
  • Potato masher
  • Saucepan
  • Wooden spoon

Method
 

  1. Rinse the lentils under cold water and place them in a saucepan with vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until tender but still holding their shape. Drain excess liquid and set aside.
  2. While the lentils cook, peel and chop the potatoes into small pieces. Place them in a pot of salted water and boil for 15-20 minutes until soft and easily pierced with a fork. Drain well.
  3. In a large skillet, heat the olive oil over medium heat until shimmering. Add the chopped onion, carrots, and celery. Sauté for about 8-10 minutes until the vegetables soften, release their sweet aroma, and start to brown slightly.
  4. Add the minced garlic to the skillet and cook for another minute until fragrant, filling the kitchen with a savory aroma.
  5. Stir in the cooked lentils, thyme, smoked paprika, salt, and pepper. Cook for 5 minutes, allowing the flavors to meld and the mixture to thicken slightly. It should be moist but not watery.
  6. Drain the cooked potatoes and mash them with vegan butter or olive oil, adding plant-based milk gradually until smooth, fluffy, and creamy. Season with salt and pepper to taste.
  7. Spread the lentil and vegetable filling evenly into your baking dish, smoothing the top with a spatula or spoon.
  8. Top the filling with the mashed potatoes, spreading evenly and creating some texture with a fork for a crispy surface.
  9. Bake in a preheated oven at 200°C (390°F) for 20-25 minutes until the top is golden brown and bubbling at the edges.
  10. For extra crispness, broil the pie for 2-3 minutes until the top is beautifully browned, keeping a close eye to prevent burning.
  11. Remove from the oven and let rest for at least 5 minutes to set before slicing into squares. Serve warm, garnished with fresh herbs if desired.

Notes

You can customize this dish by adding other vegetables like peas or mushrooms. For a richer flavor, stir in a splash of soy sauce or miso into the lentil filling.