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Vegan Shepherd's Pie Recipe

Vegan Shepherd's Pie

iamwinfred
This vegan shepherd's pie recipe swaps the traditional ground lamb for a savory mushroom and lentil filling, all tucked under a blanket of buttery mashed potatoes. It's the kind of meal that makes a cold evening feel a little warmer, and it comes together with mostly pantry staples.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine British
Servings 6 servings
Calories 310 kcal

Equipment

  • Large Dutch oven or deep skillet for cooking the filling
  • 9x13-inch baking dish for assembling and baking
  • Large pot for boiling potatoes
  • Potato masher
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Piping bag with star tip optional, for decorative topping

Ingredients
  

For the Filling

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 4 garlic cloves minced
  • 8 ounces cremini mushrooms 225g, finely chopped
  • 2 cups cooked green or brown lentils or one 15 ounce can, drained and rinsed (about 425g)
  • 1/2 cup frozen peas 65g
  • 1/2 cup frozen corn 65g
  • 2 tablespoons tomato paste
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon vegan Worcestershire sauce
  • 1 1/2 cups vegetable broth 355ml
  • 1 teaspoon smoked paprika
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
  • 1 teaspoon chopped fresh rosemary
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water
  • Salt and black pepper to taste

For the Mashed Potato Topping

  • 2 1/2 pounds Yukon gold potatoes about 1.1kg, peeled and cubed
  • 1/3 cup vegan butter 75g
  • 1/2 cup unsweetened oat milk 120ml, warmed
  • 2 tablespoons nutritional yeast optional, for a savory boost
  • Salt and black pepper to taste
  • Chopped chives optional, for garnish

Instructions
 

  • Place the peeled and cubed potatoes in a large pot and cover with cold salted water. Boil until fork-tender, about 15-18 minutes. Drain thoroughly and return to the pot to steam dry for a minute or two.
  • In a large Dutch oven or deep skillet over medium heat, sauté the onion, carrots, and celery in olive oil for 6-8 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
  • Add the chopped mushrooms and cook for 5-6 minutes until their liquid releases and mostly evaporates. Stir in the cooked lentils, peas, and corn and cook for 2 more minutes.
  • Push the mixture to one side and cook the tomato paste alone in the empty space for about 1 minute to deepen its flavor. Stir everything together, then add the tamari, vegan Worcestershire sauce, vegetable broth, smoked paprika, thyme, and rosemary. Bring to a simmer and cook uncovered for 5 minutes.
  • Whisk the cornstarch with cold water to make a slurry. Pour it into the simmering filling while stirring constantly and cook for 2-3 minutes until thickened. Season with salt and pepper to taste, then remove from heat.
  • Preheat oven to 400°F. Add vegan butter to the drained potatoes and mash until mostly smooth. Gradually pour in the warmed oat milk while mashing until creamy. Stir in nutritional yeast (if using) and season with salt and pepper.
  • Spread the filling evenly in a 9x13 baking dish. Top with large dollops of mashed potatoes and spread into an even layer, sealing the filling underneath. For a decorative finish, pipe the potatoes instead.
  • Bake for 20-25 minutes until the filling is bubbling and the top is lightly golden. For extra color, broil for the final 2-3 minutes. Let rest for 10 minutes before serving. Garnish with chives if desired.

Notes

  • Chop the mushrooms finely so they blend into the filling rather than standing out as large chunks.
  • Don't skip letting the tomato paste cook alone for a minute. That step builds real depth of flavor.
  • Use starchy potatoes like Yukon gold or russets for the smoothest, fluffiest mash.
  • Let the potatoes steam dry briefly after draining since excess water leads to a gluey topping.
  • Sweet potato topping: Swap the Yukon golds for mashed sweet potatoes for a slightly sweeter, more colorful pie.
  • Extra vegetables: Stir in diced parsnips, mushrooms, or chopped kale along with the peas and corn.
  • Spicy kick: Add a pinch of red pepper flakes or a diced jalapeño to the filling for some heat.
  • Store leftovers covered in the refrigerator for up to 4 days. To freeze, assemble the pie but do not bake it, then wrap tightly and freeze for up to 3 months.
  • Bake from frozen at 400°F for about 55-65 minutes, covering with foil for the first half to prevent the top from burning.
  • Rest the finished pie before slicing so it doesn't fall apart on the plate.

Nutrition

Serving: 1servingCalories: 310kcalCarbohydrates: 48gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 520mgPotassium: 680mgFiber: 9gSugar: 8gVitamin A: 25IUVitamin C: 15mgCalcium: 4mgIron: 15mg
Keyword comfort food vegan, mushroom lentil pie, plant-based dinner, vegan shepherd's pie
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