Easy Vegan Lentil Shepherd’s Pie

Easy vegan shepherd's pie. Photo by Christina Griffin.

If Winter could be one dish, it would be this shepherd’s pie. Filled with hearty lentils, delicious vegetables, and topped with the creamiest of mashed potatoes, it’s hard to say no to making this a weeknight dinner throughout the winter. With easy instructions and minimal ingredients, it’s time to get cooking!

Easy Vegan Lentil Shepherd’s Pie

There are three layers to this shepherd’s pie. Of course, the top layer is creamy mashed potatoes. The next layer is a lentil and mixed vegetable mixture, followed by the star layer: caramelized mushrooms.

This dish is:
Warm
Hearty
Smoky
Flavorful
and Creamy

Marinating these baby portabella mushrooms in balsamic vinegar and soy sauce gives them a smoky, hearty flavor which really elevates the dish. Let’s get started!

Ingredients:

For the mashed potatoes:
1 pound small Yukon gold potatoes
2-4 tbs almond milk
2-4 tbs vegan butter (or olive oil)
Salt and pepper to taste

For the lentil filling:
1 onion, diced
1 tbs olive oil
1 tbs garlic cloves
1 ½ cups of green lentils, rinsed and drained
4 cups of vegetable stock
2 tbs thyme
1 tbs oregano
Salt and pepper to taste
1 bag frozen mixed vegetables

For the mushrooms:
1 package of baby portabella mushrooms
4 tbs balsamic vinegar
1 tbs soy sauce
1 tbs olive oil
1 tbs roasted garlic

Instructions:

  1. Start by marinating your mushrooms for ten minutes. In a container, add sliced baby portabella mushrooms with the balsamic vinegar, soy sauce, garlic, and a little oil. Set aside.
  2. Add one pound of golden potatoes to a pot with water. Make sure the potatoes are covered by the water and bring it to a boil. Cook for around 20-25 minutes. Continue cooking until the potatoes slide off of a knife.
  3. Preheat your oven to 350 degrees.
  4. In a pan, heat a little oil. Add marinated sliced mushrooms and cook until all liquid is absorbed, and they are caramelized.
  5. In a deep pan, heat a little oil and garlic. Add diced onions and cook until translucent. Next, add lentils, vegetable broth, thyme, oregano, and stir. Bring the mixture to a boil and then reduce to a simmer.
  6. When the lentil mixture is about ten minutes from being done, add the bag of mixed frozen vegetables and cook until tender.
  7. Remove the skin from the potatoes and add them back into the pot. Mash them with the almond milk and olive oil (or vegan butter). Add salt and pepper to taste.
  8. In a 9″x13″ pan, begin to assemble the layers. First, add a bottom layer of the mushrooms. Make sure the mixture is flat.
  9. Make sure most of the liquid has been absorbed into the lentil mixture, and carefully add it to the top with a spoon. If the mixture is too wet, add a tablespoon of mashed potatoes at a time until the mixture becomes creamy. Do not pour the mixture. Even out the top with a spatula before adding the mashed potatoes.
  10. Spoon the mashed potatoes on top, being careful not to turn the lentil mixture on top of the potatoes. Once the potatoes are on the top, add a few pats of vegan butter before baking.
  11. Place the dish into the oven and cook uncovered for 30-35 minutes. For safety, add a baking sheet underneath the dish to catch any fallout from the potatoes.
  12. Let the pie cool before serving. If reheating, place in the oven at 400 degrees for 10-15 minutes.

Notes:

To easily remove the skin from the potatoes, run them under cold water.

For fluffier potatoes, mix them with an electric mixer.

To make things easier, you could mix the mushrooms into the lentil mixture, or treat it as another layer.

For more vegan recipes, check out LWOS Life: Recipes!

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