Vegan Shepherd’s Pie
A comforting Vegan Shepherd's Pie with Mediterranean flavors, featuring lentils, mushrooms, and a creamy mashed potato topping.
Ingredients
For the Filling
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 cups vegan ground beef or 2½–3 cups cooked brown lentils For a hearty protein source.
- 1 cup mushrooms, diced
- 4 cups mixed vegetables (peas, carrots, corn, or seasonal)
- 2 tbsp flour or gluten-free flour
- 1.75 cups vegetable broth
- 2 tbsp tomato paste
- 1 tbsp soy sauce or tamari
- 1 tbsp herbes de Provence or 1½ tsp oregano + 1½ tsp thyme
For the Mashed Potatoes
- 6-8 medium potatoes, peeled and cubed
- 4 tbsp vegan butter or extra virgin olive oil For a rich flavor.
- 3/4 cup plant-based milk
- 1/2 tsp salt
- 1/2 tsp garlic powder
Instructions
Preparation
- Sauté onions and garlic in olive oil until they turn translucent.
- Add mushrooms and cook until fragrant.
- Stir in the vegan ground beef or lentils and cook for 3-4 minutes.
- Add the mixed vegetables and cook briefly.
- Mix in flour, tomato paste, soy sauce, and vegetable broth. Let simmer until thickened.
Mash the Potatoes
- Boil potatoes until soft, drain, and then mash with plant milk, vegan butter or olive oil, salt, and garlic powder until fluffy.
Assembly and Baking
- Spread the lentil filling into a large baking dish.
- Layer the mashed potatoes on top, scoring the surface gently with a fork.
- Bake at 350°F (175°C) for 30 minutes, then broil for 3-4 minutes until golden on top.
Resting
- Allow to sit for 10 minutes before serving.
Notes
This Vegan Shepherd’s Pie can be prepared ahead of time and stored in the refrigerator or frozen for later. Serve with a side salad or crusty bread.
Nutrition
Serving: 2gCalories: 549kcalCarbohydrates: 97gProtein: 20gFat: 12gSaturated Fat: 2gSodium: 983mgFiber: 16gSugar: 6g