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vegan shepherd's pie

Homemade Vegan Shepherd's pie Recipe

This homemade vegan shepherd's pie recipe is my go-to recipe for when I want to have a filling vegan meal that is the complete package. You won't want to try something else after this.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine British, Vegan
Servings 6 Servings
Calories 280 kcal

Equipment

  • Large pot (for potatoes)
  • Colander
  • Potato masher or hand mixer
  • Large skillet or sauté pan
  • Wooden spoon
  • Baking dish 9x13 inch or similar
  • Oven

Ingredients
  

For the Mashed Potato Topping:

  • 4 large russet potatoes peeled and diced
  • 3 tbsp vegan butter
  • ½ cup unsweetened oat or almond milk more as needed
  • Salt and pepper to taste

For the Filling:

  • 1 tbsp olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 cup mushrooms chopped
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup cooked lentils green or brown
  • 2 tbsp tomato paste
  • 1½ cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp smoked paprika
  • 1 tbsp soy sauce or tamari
  • Salt and pepper to taste
  • 1 tbsp cornstarch mixed with 2 tbsp water optional, for thickening

Instructions
 

Prepare the Mashed Potatoes

  • Place diced potatoes in a large pot of salted water.
  • Bring to a boil and cook for 15 minutes, or until tender.
  • Drain and return potatoes to the pot.
  • Add vegan butter and vegan milk, then mash until smooth.
  • Season with salt and pepper. Set aside.

Make the Filling

  • Heat olive oil in a large skillet over medium heat.
  • Sauté onions, garlic, carrots, and celery for 5 minutes until softened.
  • Add mushrooms and cook another 3 to 4 minutes.
  • Stir in lentils, peas, corn, tomato paste, vegetable broth, thyme, rosemary, paprika, soy sauce, salt, and pepper.
  • Simmer for 8 to 10 minutes.
  • If desired, stir in cornstarch slurry and cook until thickened.

Assemble the Shepherd’s Pie

  • Preheat oven to 400°F (200°C).
  • Spread the lentil-vegetable filling evenly in a baking dish.
  • Top with mashed potatoes, spreading evenly with a spatula.
  • Use a fork to create light ridges for a golden finish.

Bake

  • Bake for 20 minutes, or until the top is lightly golden and filling is bubbling.
  • Let cool for 5 minutes before serving.

Nutrition

Calories: 280kcal
Keyword Vegan Shepherd's pie Recipe
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