Skillet Gardener's Pie Vegan

Transform your comfort food cravings into a wholesome delight with this hearty and flavorful Skillet Gardener's Pie (Vegan)! Packed with protein-rich lentils, a medley of fresh vegetables, and fragrant herbs like rosemary and thyme, this plant-based twist on the classic shepherd's pie is an absolute must-try. The creamy mashed potato topping—made with russet potatoes, vegan butter, and your favorite unsweetened plant-based milk—provides the perfect complement to the savory vegetable filling. This one-skillet recipe is not only easy to prepare but also oven-friendly, making it an ideal choice for a cozy family dinner or meal prep. Ready in just an hour and bursting with vibrant flavors, this vegan gardener’s pie is sure to become a go-to comfort dish that everyone at the table will love!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium Russet potatoes, peeled and chopped
• 0.5 cup Unsweetened plant-based milk (e.g., almond, soy, or oat)
• 3 tablespoons Vegan butter
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 2 medium Carrots, diced
• 2 medium Celery stalks, diced
• 3 cloves Garlic cloves, minced
• 1.5 cups Cooked lentils (green or brown)
• 0.75 cup Frozen peas
• 1 cup Vegetable broth
• 2 tablespoons Tomato paste
• 1 tablespoon Soy sauce or tamari
• 1 teaspoon Fresh rosemary, minced
• 1 teaspoon Fresh thyme leaves
• 1 tablespoon All-purpose flour or cornstarch
• 0.5 teaspoon Ground black pepper

Directions

Step 1

Place the peeled and chopped potatoes in a large pot and cover with water. Add a pinch of salt, bring to a boil, and simmer for about 15 minutes or until potatoes are fork-tender.

Step 2

Drain the potatoes and return them to the pot. Add the plant-based milk, vegan butter, and 1/2 teaspoon salt. Mash until smooth and creamy. Set aside.

Step 3

Preheat the oven to 400°F (200°C).

Step 4

Heat the olive oil in a large, oven-safe skillet over medium heat. Add the diced onion, carrots, and celery, and cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.

Step 5

Add the minced garlic and cook for 1 more minute, until fragrant.

Step 6

Stir in the cooked lentils, frozen peas, tomato paste, soy sauce, fresh rosemary, thyme, ground black pepper, and 1/2 teaspoon salt.

Step 7

Whisk the all-purpose flour or cornstarch into the vegetable broth, then pour the mixture into the skillet. Stir well and bring to a simmer. Let cook for 3-5 minutes, until slightly thickened.

Step 8

Turn off the heat and spread the mashed potatoes evenly over the vegetable-filling layer in the skillet, using a spatula to smooth the top.

Step 9

Place the skillet in the preheated oven and bake for 20 minutes. For an optionally golden top, broil for an additional 2-3 minutes.

Step 10

Remove from the oven and let cool for 5 minutes before serving. Enjoy your Skillet Gardener's Pie!

Nutrition Facts

Serving size	(2111.8g)

Amount per serving	% Daily Value*
Calories	1931.6

Total Fat 67.4g	0%
Saturated Fat 26.4g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 4527.1mg	0%
Total Carbohydrate 284.3g	0%
Dietary Fiber 53.6g	0%
Total Sugars 38.3g
Protein 63.3g	0%

Vitamin D 50IU	0%
Calcium 526.2mg	0%
Iron 20.6mg	0%
Potassium 6738.0mg	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: 30.4%

Protein: 12.7%

Carbs: 56.9%