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Lentil Shepherds Pie
This hearty lentil shepherd's pie is the perfect plant-based twist on a classic comfort food! Packed with tender lentils, vegetables, and a rich, savory gravy, all topped with a creamy, golden mashed potato crust. It's a wholesome, satisfying meal that’s full of flavor and perfect for any occasion.
- Preparation Time: 15 minutes
- Cooking Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
Ingredients
For the filling
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1Onion finely chopped
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2Garlic cloves minced
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2Celery stalks diced
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1 largeCarrot diced
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250 gMushrooms (1 punnet)
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1 tspDried thyme
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1 tspDried rosemary
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1 tbspTomato puree
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900 mlVegetable gravy
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260 gDried green or brown lentils
For the mashed potato topping
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6 mediumPotatoes peeled and chopped
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1 tbspNon-dairy butter
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Splash ofPlant-based milk
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1 tbspNutritional yeast
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Salt and pepper to taste
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Breadcrumbs (optional)
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Plant-based parmesan (optional)
Instructions
Cook the filling
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Sauté onion, garlic, celery, and carrot in a pan until softened.
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Add mushrooms, thyme, and rosemary; cook until mushrooms brown.
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Stir in tomato puree, lentils, and gravy; simmer for 10-15 minutes to thicken.
Make mashed potatoes
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Boil potatoes until tender.
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Mash with non-dairy butter, milk, nutritional yeast, salt, and pepper.
Assemble and bake
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Spread filling in a baking dish.
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Top with mashed potatoes.
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Sprinkle breadcrumbs and vegan parmesan (optional).
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Bake at 200°C (400°F) for 25-30 minutes until golden.
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About the author
Emily Styrka
