I loved Shepherd’s pie growing up and this lentil Shepherd’s pie is a nod to my childhood version but this one is meatless and completely plant based. It’s healthy and delicious too!
Traditional Shephard’s pie uses Worcestershire sauce which isn’t vegan (it does have anchovies in it), I don’t mind using it in recipes but if you are wanting a vegan alternative then use the coconut aminos in it’s place, that is a part of the recipe below.
I added roasted pumpkin chunks to the Shepard’s pie pictured in this post. It isn’t a necessity, just something I had on hand and wanted to incorporate.
What you need to make lentil Shepherd’s pie:
Serves 6
- 4 large russet potatoes – peeled, diced and boiled.
- 1 tablespoon plant based butter or butter
- 2 tablespoons milk of choice
- 1/4 teaspoon salt
- 1 cup yellow lentils – whole or split, split will cut the time down by about 10 minutes.
- 2 cups water
- 1 tablespoon olive oil
- 1 cup onion – finely diced or shredded
- 1/2 cup diced tomato
- 1 tablespoon tomato paste
- 1 tablespoon garlic – diced
- 1 large carrot – shredded
- 2 tablespoon Worcestershire sauce OR coconut aminos
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional – 1/2 cup cheese or vegan cheese – grew up with cheese on top
Instructions
- Preheat oven to 375 F.
- Boil potatoes in salted water until tender.
- Add to a mixer or use a masher to blend the potatoes with butter, milk and salt and set aside.
- Simmer lentil in 2 cups water until they are tender.
- Add olive oil, onion, diced tomato, tomato paste, garlic, carrot, Worcestershire sauce, salt, black pepper and stir over medium heat until onions are softened.
- Add lentil and stir well.
- In a baking casserole dish, add lentil mixture and add potato mixture on top.
- Optional – top with cheese or vegan cheese.
- Bake for 10 minutes.
- Enjoy!
Here are a few other vegan recipes you may love: (click the picture for the recipe)
Lentil Shepherd’s Pie
Delicious meatless version of the classic comfort food dish.
Servings: 6 people
Ingredients
- 4 large russet potatoes – peeled diced and boiled.
- 1 tablespoon plant based butter or butter
- 2 tablespoons milk of choice
- 1/4 teaspoon salt
- 1 cup yellow lentils – whole or split split will cut the time down by about 10 minutes.
- 2 cups water
- 1 tablespoon olive oil
- 1 cup onion – finely diced or shredded
- 1/2 cup diced tomato
- 1 tablespoon tomato paste
- 1 tablespoon garlic – diced
- 1 large carrot – shredded
- 2 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional – 1/2 cup cheese or vegan cheese
Instructions
- Preheat oven to 375 F.
- Boil potatoes in salted water until tender.
- Add to a mixer or use a masher to blend the potatoes with butter, milk and salt and set aside.
- Simmer lentil in 2 cups water until they are tender.
- Add olive oil, onion, diced tomato, tomato paste, garlic, carrot, Worcestershire sauce, salt, black pepper and stir over medium heat until onions are softened.
- Add lentil and stir well.
- In a baking casserole dish, add lentil mixture and add potato mixture on top.
- Optional – top with cheese or vegan cheese.
- Bake for 10 minutes.
- Enjoy!