Vegan Shepherd’s Pie

I love this seriously flavorful Vegan Shepherd's Pie, made with seasoned lentils, cooked with carrot and peas in a delicious sauce, and topped with creamy and fluffy garlic mashed potatoes. It's perfect for Thanksgiving or a weeknight dinner!

4.94 from 15 votes

Print Pin

Course: Entrée, Main Course

Cuisine: British, English, Irish

Keyword: Vegan Shepherd’s Pie

Prep Time: 10

Cook Time: 50

Servings: servings

Calories: 172kcal

Ingredients

1 tablespoon olive oil
1 small onion chopped
4 cloves garlic minced
1 stalk celery chopped
1 medium carrot peeled and chopped
1 teaspoon dried thyme
1/4 teaspoon dried rosemary leaves
1 teaspoon dried parsley
1/4 teaspoon smoked paprika
1/4 teaspoon Cayenne pepper (optional)
3 tablespoons tomato paste
3 tablespoons Bragg liquid aminos
1 1/2 cups brown lentils
4 cups vegetable broth
1/2 cup frozen peas
1/2 cup shredded vegan cheese
1 batch Garlic Rosemary Mashed Potatoes

Instructions

Preheat oven to 400℉. Sort and wash lentils and set aside. Heat a large pot and add olive oil. Add onions and cook until soft, then add garlic and cook until fragrant.
Stir celery, carrots, thyme, rosemary, parsley, smoked paprika, cayenne pepper, tomato paste, Bragg's liquid aminos, lentils, and vegetable broth into the pot. Bring to a boil, then cover the pot and reduce to simmer until lentils are tender, for about 25 minutes. Stir in frozen peas.
Prepare mashed potatoes while lentils are cooking, and stir vegan shredded cheese into mashed potatoes.
Scoop the lentil mixture into a lightly greased 9x13 casserole dish. Top with the mashed potatoes and cheese. Bake for 15 minutes, then broil on high for 3 minutes or until top is brown.

Nutrition