Vegan Lentil Shepherd's Pie

Published: Sunday, January 1, 2023

A vegan version of the classic shepherd's pie, this dish is hearty and full of flavour.

a vegan shepherd's pie with a golden crust of mashed potatoes

This vegan version of the classic shepherd's pie was created by a vegan chef in the heart of London. She was inspired to make it after a visit to a local farm where she saw the abundance of lentils and potatoes. She wanted to create a hearty dish that would be both filling and nutritious. After a few attempts, she perfected the recipe and it quickly became a hit. It is now a staple at vegan potlucks and dinner parties.

Recipe

Serves

3

Prep Time

20 Mins

Cook Time

1 Hour

Difficulty

5 / 5

Ingredients

  • 1 cup (250 mL) dried green lentils
  • 2 cups (500 mL) vegetable broth
  • 1 onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 teaspoon (5 mL) dried thyme
  • 1 teaspoon (5 mL) dried oregano
  • 1/4 teaspoon (1.25 mL) ground black pepper
  • 1/4 teaspoon (1.25 mL) sea salt
  • 1/4 cup (60 mL) tomato paste
  • 2 tablespoons (30 mL) vegan Worcestershire sauce
  • 2 tablespoons (30 mL) vegan butter
  • 2 tablespoons (30 mL) all-purpose flour
  • 1 cup (250 mL) unsweetened almond milk
  • 3 cups (750 mL) mashed potatoes

Cooking Instructions

  • Preheat oven to 375°F (190°C).
  • In a large saucepan, combine lentils, vegetable broth, onion, carrots, garlic, thyme, oregano, pepper, and salt. Bring to a boil, reduce heat, and simmer for 20 minutes or until lentils are tender.
  • Stir in tomato paste and Worcestershire sauce. Simmer for 5 minutes.
  • In a small saucepan, melt vegan butter over medium heat. Whisk in flour and cook for 1 minute. Whisk in almond milk and cook until thickened, stirring constantly. Remove from heat.
  • Stir the white sauce into the lentil mixture. Pour into a 9-inch (23 cm) pie dish.
  • Spread mashed potatoes over the top of the lentil mixture. Bake for 30 minutes or until golden brown.
  • Let cool for 10 minutes before serving.

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