Lentil Shepherd's Pie

Cozy up with this hearty and wholesome Lentil Shepherd's Pie, a plant-based twist on a classic comfort food favorite! Perfectly seasoned green or brown lentils simmered in rich vegetable broth form the savory base, complemented by tender carrots, celery, and a medley of peas and corn. Topped with creamy mashed potatoes infused with vegan butter, plant-based milk, and a touch of nutritional yeast for an irresistibly cheesy flavor, this casserole is baked to golden perfection. Packed with flavor from garlic, Worcestershire sauce, and a hint of thyme and paprika, this dish is both satisfying and packed with nutrients. Ready in just over an hour, it’s the perfect centerpiece for a cozy family dinner or weeknight indulgence. This Lentil Shepherd's Pie is a must-try for vegans, vegetarians, or anyone looking for a comforting meat-free meal!

Nutriscore Rating: 83/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 cup green or brown lentils
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 medium, diced carrots
• 2 diced celery stalks
• 3 minced garlic cloves
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce (vegetarian)
• 1 cup frozen peas
• 1 cup frozen corn
• 1 teaspoon ground thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 large russet potatoes
• 0.5 cup unsweetened plant-based milk
• 3 tablespoons vegan butter or margarine
• 2 tablespoons nutritional yeast

Directions

Step 1

Rinse and drain the lentils. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then simmer for 20-25 minutes or until tender. Drain and set aside.

Step 2

Peel and chop the potatoes into large chunks. Place them in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.

Step 3

While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.

Step 4

Add minced garlic, tomato paste, soy sauce, and Worcestershire sauce to the skillet. Stir and cook for 2 minutes until fragrant.

Step 5

Stir in the cooked lentils, frozen peas, frozen corn, thyme, paprika, salt, and black pepper. Cook for an additional 5 minutes, then remove from heat.

Step 6

Preheat your oven to 400°F (200°C).

Step 7

Drain the cooked potatoes and return them to the pot. Mash with plant-based milk, vegan butter, and nutritional yeast until smooth. Season with salt and pepper to taste.

Step 8

Transfer the lentil mixture to a 9x13-inch baking dish, spreading it evenly across the bottom.

Step 9

Spoon the mashed potatoes over the lentils and spread them into an even layer. Use a fork to create texture on the surface.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the top is lightly browned and bubbling around the edges.

Step 11

Allow the Shepherd's Pie to sit for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(3421.1g)

Amount per serving	% Daily Value*
Calories	2783.0

Total Fat 74.2g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 5.0g
Cholesterol 0mg	0%
Sodium 5799.2mg	0%
Total Carbohydrate 456.7g	0%
Dietary Fiber 75.6g	0%
Total Sugars 66.8g
Protein 94.1g	0%

Vitamin D 50IU	0%
Calcium 811.8mg	0%
Iron 32.3mg	0%
Potassium 12070.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.3%

Protein: 13.1%

Carbs: 63.6%