Shepherdless Pie

Cozy up with this hearty and flavorful Shepherdless Pie, a plant-based twist on the classic comfort food. Featuring a savory filling of tender lentils, earthy mushrooms, and colorful vegetables like carrots, peas, and corn, this dish is rich in both taste and nutrients. A creamy, dairy-free mashed potato topping crowns the filling, creating a warm and satisfying meal that's perfect for weeknight dinners or special gatherings. With wholesome ingredients like plant-based milk, vegan butter, and aromatic spices such as thyme and paprika, this easy-to-make vegan shepherd’s pie is as nourishing as it is delicious. Whether you're catering to dietary preferences or simply seeking a meatless dinner option, this recipe is sure to impress and delight your table.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 medium potatoes
• 0.5 cup unsweetened plant-based milk
• 3 tablespoons vegan butter
• 2 tablespoons olive oil
• 1 medium, diced onion
• 3 cloves, minced garlic
• 2 medium, diced carrots
• 2 diced celery stalks
• 8 ounces, chopped mushrooms
• 1 cup frozen peas
• 0.5 cup frozen corn
• 1.5 cups cooked lentils
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 0.5 teaspoon paprika
• 1 teaspoon (to taste) salt
• 0.5 teaspoon (to taste) black pepper

Directions

Step 1

Peel and chop the potatoes into chunks. Add them to a large pot of salted boiling water and cook for 15-20 minutes, or until tender.

Step 2

Drain the potatoes and return them to the pot. Mash them with the plant-based milk and vegan butter until smooth and creamy. Season with salt and pepper to taste. Set aside.

Step 3

Preheat your oven to 400°F (200°C).

Step 4

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Step 5

Add the garlic, carrots, and celery to the skillet. Cook for another 5 minutes, stirring occasionally.

Step 6

Stir in the mushrooms and cook for 5-7 minutes, until the mushrooms release their moisture and start to brown.

Step 7

Add the tomato paste, soy sauce, thyme, paprika, salt, and pepper. Stir well to coat the vegetables.

Step 8

Pour in the vegetable broth and stir. Add the lentils, peas, and corn. Simmer for 5-7 minutes until the mixture thickens slightly.

Step 9

Transfer the vegetable mixture into a 9x13-inch baking dish, spreading it out evenly.

Step 10

Top the vegetable filling with the mashed potatoes, spreading it out in an even layer. Use the back of a spoon to create peaks or patterns, if desired.

Step 11

Place the dish in the preheated oven and bake for 20 minutes. For a golden-brown topping, broil for an additional 2-3 minutes, keeping a close eye to prevent burning.

Step 12

Remove from the oven and let cool for 5 minutes before serving. Enjoy your hearty Shepherdless Pie!

Nutrition Facts

Serving size	(3210.2g)

Amount per serving	% Daily Value*
Calories	2728.9

Total Fat 79.8g	0%
Saturated Fat 28.6g	0%
Polyunsaturated Fat 7.3g
Cholesterol 0mg	0%
Sodium 4807.7mg	0%
Total Carbohydrate 431.3g	0%
Dietary Fiber 81.7g	0%
Total Sugars 66.2g
Protein 90.5g	0%

Vitamin D 50IU	0%
Calcium 786.6mg	0%
Iron 31.7mg	0%
Potassium 12010.1mg	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: 25.6%

Protein: 12.9%

Carbs: 61.5%