The Perfect Vegan Shepherd’s Pie

This Vegan Shepherd’s Pie is the ultimate in guilt-free comfort food. It sounds like an oxymoron, guilt-free and comfort food—but it comes down to ingredients. With no oil, no added fat, plus the addition of starchy potatoes and heartiness of the lentils and veggie mixture are comforting without sabotaging your weight loss goals. Don’t shy away from potatoes and legumes because the resistant starch and fiber are oh so good for beneficial microbes in your gut, which can further aid in weight loss.

One of the questions Sersie and I get when working with our group doing the Daniel fast as a bridge to healthy living is “How do I handle the holidays?”

Well, this dish can be that solution to the holiday dinner consternation.

Why? Because this Vegan Shepherd’s Pie is tasty and easy to prepare, pack and transport to wherever you’re meeting up with family. You can reheat it in the oven or pop it in the microwave just before everyone sits down for dinner. Yes, you still may get questions about why you’re eating vegan or even some funny looks from a few “curious” family members. But you can take comfort in knowing your meal is nutritious, tasty, and filling.

Pro Tip: Bring enough to share with those curious family members.

What is vegan shepherd’s pie made of?

Some recipes will call for using mock meats as the base. However, this recipes calls for using more whole plant food ingredients. The lentils, mushrooms, onion, carrot, peas and corn dominate the filling. The topping uses creamy garlic mashed potatoes. I appreciate what the nutrients of these fiber-rich whole plant foods are doing in my body to lower inflammation and improving my gut health.

There key ingredients you’ll need are:

  1. Potatoes (Yukon gold or red)
  2. Garlic
  3. Unsweetened, plain soy milk
  4. Brown or Green Lentils, dry
  5. Mushrooms
  6. Carrot
  7. Onion
  8. Aminos (or reduced sodium tamari/soy sauce)
  9. Dried thyme
  10. Dried rosemary
  11. Tomato paste
  12. Black pepper
  13. Low sodium vegetable broth
  14. Frozen peas
  15. Frozen corn

How to make vegan shepherd’s pie

For starters, you’ll need a large pot, large sauté pan, hand mixer or potato masher, cutting board, knife, large spoon, and casserole dish (about 7×11) or a 9×9 (or 8×8) baking pan. Start by preparing the creamy garlicky mashed potatoes.

Potatoes:

  1. Chop Yukon gold potatoes (with skin on), and add to a pot of water, so the water covers the potatoes by an inch or two.
  2. Smash garlic cloves, but leave whole, and add to the pot with potatoes and water.
  3. Boil the potatoes and garlic over medium-high heat uncovered for 15 to 20 minutes or until potatoes are fork-tender.
  4. Drain potatoes and garlic and return them to the pot.
  5. Add ¼ cup of the unsweetened, plain soy milk to the drained potato garlic mixture. Using a hand mixer, whip potatoes until creamy. If potatoes are too stiff, add another few tablespoons of soy milk until desired consistency.
  6. Salt and pepper to taste, and set aside.

Filling:

  1. Preheat the oven to 425°F (220°C). 
  2. Preheat a large sauté pan over medium heat. Dry sauté the chopped onion for about 4 minutes or until it starts to brown. Add chopped mushrooms and carrots and continue cooking for another 2 to 3 minutes. If veggies stick, add a splash of water. 
  3. Stir in seasonings (aminos, black pepper, dried thyme, dried rosemary) and tomato paste. Continue cooking for 1 to 2 minutes. It should smell quite lovely.
  4. Add dried lentils and low sodium vegetable broth to the saute pan. Stir well, and increase the heat to medium-high. Bring lentils and veggies to a gentle boil. Reduce heat, cover pot, and continue to cook until lentils are tender about 30 minutes. During the last 2 to 3 minutes of cooking, stir in frozen peas and corn. Don’t worry if the peas are still cold; they’ll finish up in the oven.
  5. Add lentil and veggie mixture to a 7×11 casserole dish or 9×9 or 8×8 square baking pan. Spoon on prepared garlic mashed potatoes. Bake in a preheated oven for 12 to 15 minutes or until mashed potatoes start to brown and the lentil veggie mixture is bubbly.
  6. Remove from the oven and let sit for 10 to 15 minutes before serving. Garnish with fresh chopped herbs and enjoy! 

How long does this lentil shepherd’s pie last in the refrigerator?

You can store leftovers in the refrigerator for 4 days. Alternatively, you can portion out servings and store in the freezer for up to 3 months.

Gigi

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Top and side view close up of a big helping of vegan shepherd's pie on a white plate

The Perfect Vegan Shepherd’s Pie


  • Author: Gigi & Sersie
  • Total Time: 1 hour 5 minutes
  • Yield: 5 1x
  • Diet: Vegan

Ingredients

Scale

Potatoes:

5 medium Yukon gold potatoes

3 cloves garlic

¼ to ½ cup unsweetened plain soy milk

Salt and pepper to taste

Filling:

1 medium yellow onion, chopped

1 cup mushrooms, diced

1 large carrot, diced

1 Tbsp aminos (or reduced sodium tamari soy sauce)

½ tsp black pepper

1 tsp dried thyme

½ tsp dried rosemary

2 Tbsp tomato paste

1 cup dried brown or green lentils, picked through and rinsed

4 cups low sodium vegetable broth

1 cup frozen peas

½ cup frozen corn

Fresh herbs (rosemary, thyme, chives, parsley) for garnish


Instructions

Potatoes:

  1. Chop Yukon gold potatoes (with skin on), and add to a pot of water, so the water covers the potatoes by an inch or two.
  2. Smash garlic cloves, but leave whole, and add to the pot with potatoes and water.
  3. Boil the potatoes and garlic over medium-high heat uncovered for 15 to 20 minutes or until potatoes are fork-tender.
  4. Drain potatoes and garlic and return them to the pot.
  5. Add ¼ cup of the unsweetened, plain soy milk to the drained potato garlic mixture. Using a hand mixer, whip potatoes until creamy. If potatoes are too stiff, add another few tablespoons of soy milk until desired consistency.
  6. Salt and pepper to taste, and set aside.

Filling:

  1. Preheat the oven to 425°F (220°C). 
  2. Preheat a large sauté pan over medium heat. Dry sauté the chopped onion for about 4 minutes or until it starts to brown. Add chopped mushrooms and carrots and continue cooking for another 2 to 3 minutes. If veggies stick, add a splash of water. 
  3. Stir in seasonings (aminos, black pepper, dried thyme, dried rosemary) and tomato paste. Continue cooking for 1 to 2 minutes. It should smell quite lovely.
  4. Add dried lentils and low sodium vegetable broth to the saute pan. Stir well, and increase the heat to medium-high. Bring lentils and veggies to a gentle boil. Reduce heat, cover pot, and continue to cook until lentils are tender about 30 minutes. During the last 2 to 3 minutes of cooking, stir in frozen peas and corn. Don’t worry if the peas are still cold; they’ll finish up in the oven.
  5. Add lentil and veggie mixture to a 7×11 casserole dish or 9×9 or 8×8 square baking pan. Spoon on prepared garlic mashed potatoes. Bake in a preheated oven for 12 to 15 minutes or until mashed potatoes start to brown and the lentil veggie mixture is bubbly.
  6. Remove from the oven and let sit for 10 to 15 minutes before serving. Garnish with fresh chopped herbs and enjoy! 

Notes

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Lunch/Dinner Entrée

Keywords: vegan shepherds pie, lentil shepherds pie, lentils, potatoes, mushrooms, carrot, onion, garlic, aminos, thyme, rosemary, tomato paste, peas, corn, no oil, oil free, daniel fast compliant, daniel fast recipes, whole food plant based, healthy thanksgiving dinner, low fat, comfort food, gluten free, nut free

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