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vegan-shepherds-pie-recipe

Vegan Shepherd's Pie

A hearty and comforting vegan version of the classic shepherd's pie.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: British
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Filling

  • 2 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups mixed vegetables (carrots, peas, corn)
  • 1 cup lentils, cooked
  • 1 cup vegetable broth
  • 2 tablespoon tomato paste
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • to taste salt and pepper

Mashed Potato Topping

  • 4 large potatoes, peeled and chopped
  • ¼ cup vegan butter
  • ¼ cup plant-based milk
  • to taste salt and pepper

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, and sauté until softened.
  3. Add mixed vegetables and cook for a few minutes. Stir in cooked lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Simmer for 10 minutes.
  4. Meanwhile, boil potatoes in a pot of salted water until tender. Drain and mash with vegan butter, plant-based milk, salt, and pepper.
  5. Transfer the vegetable and lentil mixture to a baking dish. Spread mashed potatoes evenly on top.
  6. Bake in the preheated oven for 20 minutes, or until the top is golden brown.
  7. Let it cool for a few minutes before serving. Enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 1000mg | Fiber: 10g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 4mg

Keywords

Shepherd's Pie, Vegan
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