lentil shepherd's pie on plate
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Lentil Shepherd's Pie (Vegan, Gluten Free, Dairy Free)

Lentil Shepherd's Pie is super easy to make and this version is cruelty-free! Made with lentils, peas, mushrooms, and topped with creamy vegan mash potatoes, this Lentil Shepherd's Pie also makes for an awesome meal prep. And yes it is freezable!
Course Main Course, Vegan
Cuisine Dairy Free, Gluten Free, Plant Based, Soy Free, Vegan, Vegetarian
Keyword lentil shepherd's pie, shepherd's pie recipe, vegan shepherd's pie
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 701kcal
Author Gina Marie

Ingredients

Mashed Potatoes

  • 4 medium/large potatoes peeled and cut into chunks
  • 1 tablespoon of vegan butter
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 1/2 teaspoon of pink Himalayan sea salt

Filling

Instructions

  • Grab a large pot pour in water and bring to a boil. Add potatoes then reduce to a simmer and cook until tender for about 20 to 30 minutes (test with a fork to make sure they are cooked through)
  • Preheat oven to 350F. While the potatoes are cooking, start preparing the filling. Add vegan butter to a large skillet over medium heat. Add onion and mushrooms and cook until softened for about 3 minutes. Next, add in your can lentils, the remainder of your vegetables, and your seasonings. Cook for 3 more minutes.
  • While veggies are cooking, mix in 1 cup of vegetable broth or stock with tapioca flour in a small bowl and mix well. Add to your vegetables and simmer until broth starts to thicken slightly for about 3 to 5 minutes. Turn off heat once done and spoon the filling evenly into a square baking dish, including the juice. Set aside while you finish the mash potatoes.
  • Drain water from the pot of your potatoes, return the potatoes to the pot and mash them using a potato masher. If you want a really smooth mash, use my favorite kitchen gadget, an immersion blender. Add vegan butter and seasonings and stir with a wooden spoon. Adjust seasonings to your liking.
  • Spread the mashed potatoes evenly on top of the filling. Optional: top with rosemary and bake for 30 minutes, until bubbling and brown. The filling will come out a little on top of the mash but that is okay. If you want a real brown topping you can broil in oven for the last 3 to 5 minutes. Remove from the oven and serve. It makes great leftovers and is freezable!

Notes

  • You can use any vegetables you desire. Lentils are the main component in the recipe. You can use about a cup or 2 cups of frozen vegetables of your choice if you desire.
  • If you want a really smooth and creamy mask I highly recommend using an immersion blender. This tool is also good for soups it's one of my favorite kitchen tools!

Nutrition

Serving: 6servings | Calories: 701kcal | Carbohydrates: 142g | Protein: 34g | Fat: 6g | Saturated Fat: 1g | Fiber: 22g | Sugar: 12g | Vitamin A: 4% | Vitamin C: 53% | Calcium: 15% | Iron: 70%