Vegan Shepherd’s Pie

Whip up my Vegan Shepherd’s Pie when you’re craving comfort. It’s made of a meatless, veggie-loaded filling that’s topped with delicious mashed potatoes. Slice and serve up this nutrient-rich dinner idea whenever you need a hug.

This Vegan Shepherd’s Pie recipe is….

• Gluten-free
• Made with fresh or frozen vegetables
• Topped with redskin potatoes
• Hearty
• Freezer-friendly

How to Make Vegan Shepherd’s Pie

• Cook, drain, and mash potatoes.
• Add oil and veggies to a skillet and cook to soften them up.
• Add lentils, peas, beans, spices, sauces, and simmer for 2–3 minutes.
• Whisk in cornstarch slurry to thicken, add stock, and bring to a boil.
• Pour filling into casserole dish, top with potatoes, and cook until golden brown.

Recipe

Ingredients

Potatoes

• 2 lbs redskin potatoes, scrubbed and chopped into small pieces
• 3 tbsp vegan butter
• ½ tsp salt

Filling

• 2 tbsp olive oil
• 1 onion diced
• 2 cloves garlic minced
• 2 carrots peeled and diced
• 1 stalk celery diced
• 2 cups lentils canned, rinsed, and drained
• 1 cup peas fresh or frozen
• 1 cup corn fresh or frozen
• 1 cup green beans chopped; fresh or frozen
• 1 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1 tsp thyme
• ½ tsp salt
• 1 ½ cups vegetable stock
• 2 tbsp cornstarch
• ¼ cup water

Instructions

• Preheat oven to 400°F.
• Add potatoes to a large pot of salted water, bring to a boil, and simmer until potatoes are fork tender, about 10–15 minutes.
  
• Drain potatoes and add vegan butter and salt, then mash until mostly smooth (some lumps are okay).
  
• Heat oil in a large skillet over medium heat. Then add onion, garlic, carrots, and celery and cook until tender, about 6–8 minutes.
  
• Add the lentils, peas, corn, green beans, soy sauce, balsamic vinegar, thyme, and salt and mix well. Allow to cook an additional 2–3 minutes.
  
• Whisk the cornstarch and water together in a small bowl to form a slurry mixture. Add the cornstarch slurry to the lentil mixture.
  
• Add the vegetable stock to the lentil mixture, and bring to a boil. Then reduce heat and simmer for a few more minutes until thickened.
  
• Transfer the lentil filling to a large casserole dish.
  
• Spoon potatoes over the top and smooth down, using a fork to create ridges.
  
• Bake in preheated oven 35–45 minutes or until filling is bubbly and potatoes are starting to turn golden brown.
  

Nutrition