Vegan Shepherd's Pie

Warm, hearty, and entirely plant-based, this Vegan Shepherd’s Pie is the ultimate comfort food with a healthy twist. Featuring layers of creamy mashed russet potatoes and a robust filling of lentils, mushrooms, and a medley of colorful vegetables like carrots, peas, and corn, this recipe is brimming with flavor and nutrition. Seasoned with fragrant thyme and rosemary and enriched with a touch of tomato paste and soy sauce for depth, it’s a dish that’s as satisfying as its traditional counterpart. Perfectly baked until golden and crisp on top, this shepherd’s pie is an easy-to-make, crowd-pleasing dinner that’s ideal for meal prep, family gatherings, or weeknight indulgence. Vegan, gluten-free, and utterly delicious, it’s a recipe you’ll return to again and again.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 4 russet potatoes
• 0.5 cup unsweetened almond milk
• 2 tablespoons vegan butter
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 8 ounces mushrooms, chopped
• 1 cup frozen peas
• 1 cup frozen corn kernels
• 2 cups cooked lentils
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 0.5 teaspoon ground black pepper

Directions

Step 1

Peel and chop the potatoes into large chunks. Add them to a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes.

Step 2

While the potatoes are cooking, heat olive oil in a large pan over medium heat. Add the diced onion and garlic, stirring occasionally until softened, about 5 minutes.

Step 3

Add the carrots, celery, and mushrooms to the pan, cooking until they begin to soften, about 7-10 minutes.

Step 4

Stir in the tomato paste, vegetable broth, soy sauce, thyme, rosemary, and black pepper. Then add the cooked lentils, peas, and corn.

Step 5

Simmer the mixture for about 10 minutes, until the liquid has reduced slightly and the flavors have melded together.

Step 6

Preheat the oven to 400°F (200°C).

Step 7

Once the potatoes are tender, drain the water and return them to the pot. Add almond milk, vegan butter, and salt. Mash until smooth and creamy.

Step 8

Spread the vegetable mixture into a large baking dish, evenly spreading out the filling.

Step 9

Top with the mashed potatoes, smoothing out with a spatula, and using a fork to create small ridges for some textural crispiness.

Step 10

Bake in the preheated oven for 25-30 minutes, until the top is golden brown.

Step 11

Let the pie cool for a few minutes before serving. Enjoy your delicious vegan shepherd's pie!

Nutrition Facts

Serving size	(2457.3g)

Amount per serving	% Daily Value*
Calories	2084.5

Total Fat 45.6g	0%
Saturated Fat 17.7g	0%
Polyunsaturated Fat 2.4g
Cholesterol 0mg	0%
Sodium 4085.6mg	0%
Total Carbohydrate 351.9g	0%
Dietary Fiber 72.2g	0%
Total Sugars 60.8g
Protein 89.5g	0%

Vitamin D 66.6IU	0%
Calcium 644.5mg	0%
Iron 30.7mg	0%
Potassium 8685.3mg	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: 18.9%

Protein: 16.5%

Carbs: 64.7%