Rich in fiber and protein, Vegan Shepherd’s Pie offers a hearty, veggie-centric twist to the carnivorous classic—you won’t miss the meat!
First, I should mention that I’m not vegan. Like, at all. That said, my meat consumption has dropped in recent years. It’s no secret that we humans eat too much animal protein, to the point that it’s affecting the environment. Then there’s the health aspect—all that beef and bacon is going to catch up with my cholesterol levels eventually!
As a bonus, I’ve noticed a decent dip in my grocery bill. Now, when I do buy meat, I save up for the good stuff. I’m talking locally raised, free range, grass-fed, basically all the buzzwords you see on your Instagram feed. You know, those obnoxious “influencers” bragging about their holistic skincare routines and collagen protein shakes.
In the meantime, I’ve been trying out vegan versions of the classics, like shepherd’s pie. I know, shepherd’s pie sans ground beef (or lamb) sounds sacrilegious, but hear me out. My recipe brings a meaty taste courtesy of the green lentils. If I can trick my kids into thinking legumes are beef, perhaps you can, too. This recipe is heartier than you think and a delicious way to get in some fiber and plant-based protein. Plus, the time isn’t terribly different than your standard shepherd’s pie, and if all goes well, it even looks like the real deal.
The filling is rich, earthy, and loaded with vegetables soaked in veggie broth and rich tomato paste. Oh, and the mashed potato topping? It’s creamy, buttery, and yes, still vegan. I like to pair a slice of this shepherd’s pie with a Guinness or whatever stout that makes me feel like I’m eating at a pub. Honestly, I don’t even miss the meat, and you probably won’t either!
Lentils—red, yellow, or green?
I’m a huge fan of lentils. Not only are they fibrous and protein-rich, but they also satisfy my meat cravings. For this recipe in particular, I go with green lentils. Red and yellow lentils are good for chilis and soups, but they break down, and I want my vegan shepherd’s pie to mimic a ground beef texture. Green lentils are champs; their thicker skin and higher resistant starch content allow them to absorb all the broth and spices, similar to what you get when browning meat, while retaining texture.
If, for some reason, you can’t find green lentils, brown lentils are a decent runner-up. They have a similar earthy flavor and hold their shape fairly well after cooking. But stick with green if you can!
How do I store leftovers?
Cover the pan in plastic wrap (or a lid) and refrigerate for up to 4 days. If you don’t have much left, transfer the leftovers to an airtight container. Reheat in the oven at 350°F for about 20 minutes until warmed through. You can also use your microwave, but I’d only heat one slice at a time. I usually go for 1 minute and 30 seconds set at 60% power. Just keep in mind, like ovens, every microwave is a little different!
Serving suggestions
This shepherd’s pie may be vegan, but it’s still plenty filling! You don’t need many sides, though sometimes I’ll serve a Vegan Pumpkin Soup, especially during the autumn months. If you’re not opposed to dairy, this creamy Butternut Squash Soup Recipe is hard to beat. I also like to bake a loaf of Irish Soda Bread—there’s buttermilk and egg in the recipe, so vegans be warned. Alternatively, a simple Dutch Oven Bread works equally well and is vegan-friendly.
Vegan Shepherd’s Pie
Ingredients
- 3 pounds russet potatoes peeled and cubed
- 4 tablespoons vegan butter
- 1/2 cup unsweetened non-dairy milk
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 medium carrots diced
- 1 celery rib diced
- 2 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 4 cups cooked green lentils
- 1 1/2 cups vegetable broth
- 1 teaspoon dried thyme
- 1 1/2 cups frozen peas and corn
- Fresh parsley chopped (for garnish)
Instructions
- Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, reduce to a simmer, and cook until fork-tender, about 15-20 minutes. Drain well.
- Return the drained potatoes to the pot. Add vegan butter, non-dairy milk, salt, and pepper. Mash until smooth and creamy. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables soften. Sprinkle in flour and stir; cook for 1 minute.
- Stir in the tomato paste, lentils, vegetable broth, and dried thyme. Bring the mixture to a simmer. Add salt and pepper to taste.
- Mix in the frozen peas and corn; cook for an additional 3-4 minutes until they are heated through and the sauce thickens.
- Preheat your oven to 400°F. Transfer the lentil and vegetable filling into a greased baking dish, and spread it evenly. Top with the mashed potatoes, smoothing the surface with a spoon.
- Use a fork to create a light pattern on the potatoes for extra browning. Bake for 25-30 minutes until the top is lightly browned. Let cool slightly before serving. Garnish with parsley.
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