Just when you think eating vegan couldn’t get any more delicious, this Vegan Shepherd’s Pie comes along and raises the bar to a whole new level…
What makes a great dish great? Well, flavor, texture and the whole feel of it in the mouth, which is called “mouthfeel” by chefs… and it’s something they work very hard to get just right. This dish gets all three just right. The tender bite of those vegetables, the savory gravy that makes everything all velvety and delicious, the chewy, tender lentils, plus the mashed potato topping that makes this one heavenly vegan dish.
Lentils are one of the smartest ways for vegans to inject flavor into a tried-and-true comfort food, like shepherd’s pie, without sacrificing flavor or texture. Why? Well, lentils are this magic and flavorful little legume, and brown or green lentils are about the closest thing you can get to the flavor of meat without any meat present at all.
Why You and Your Family Will Love Vegan Shepherd’s Pie (Even If You’re Not Vegan)
This vegan shepherd’s pie packs a wallop of flavor that comes from all kinds of nutritious, delicious, and flavor-infusing ingredients in this divine dish.
Vegan Worcestershire sauce combined with garlic, tomato paste, and onions helps create a hearty, almost meaty flavor profile, with no meat necessary. The perfect blend of seasonings helps round out the flavors here, with rosemary and thyme bringing some green, herbaceous flavor to the mix. The blend of vegetables combines with the broth to create a gravy so rich and luscious that you’d think somebody snuck a pot roast in there. But they didn’t. I promise. All vegans are safe and well-fed with this recipe.
Top all that deliciousness with whipped russet potatoes made fluffier and more delicious with the addition of vegan almond milk and vegan butter, and you have one dreamy, creamy, hearty, filling, satisfying vegan meal here. As your fork sinks through the potatoes, make sure to create the perfect bite by getting just the right amount of gravy, vegetables, and potatoes on that first taste. You deserve it for being, well, just you.
How to Make Ahead and Store
To make this casserole ahead of time, you can assemble it up to the point of baking, wrap and refrigerate it, and it will keep well for 2 days, unbaked. Then, bake as directed. Once cooked, you can refrigerate this for as long as 6 days in an airtight container. It will also freeze well for up to 30 days. Mark it with the date and reheat it in the microwave after thawing in the refrigerator.
Serving Suggestions
One trick to pairing sides that’s always worked great for me is to pick one underrepresented color or flavor in your dish and play off of that—say, carrot, pea, or green bean, here. I like to serve this with these excellent Italian Green Beans.
Now, for something bright and nutritious to add to that table full of feasts? How about Roasted Carrots and Asparagus? Or this heavenly Vegan Ravioli with delicious tofu ricotta, spinach, and applesauce filling? For dessert? How about some Vegan Chocolate Chip Cookies that really, really taste as good as regular old chocolate chip cookies?
Vegan Shepherd’s Pie Recipe
Ingredients
- 3 pounds russet potatoes peeled and chopped
- 1/4 cup vegan butter
- 1/2 cup unsweetened almond milk
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 1/2 cups brown lentils rinsed and drained
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup frozen mixed vegetables peas, carrots, corn
- 2 tablespoons tomato paste
- 1 tablespoon vegan Worcestershire sauce or soy sauce
Instructions
- Place potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 20 minutes. Drain and return to pot.
- Add vegan butter and almond milk to the potatoes. Mash until smooth. Season with salt and pepper to taste. Set aside.
- Preheat oven to 400 degrees F.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened, about 5 minutes.
- Stir in lentils, vegetable broth, thyme, rosemary, and tomato paste. Bring to a boil, then reduce heat and simmer until lentils are tender, about 25 to 30 minutes.
- Add frozen mixed vegetables and vegan Worcestershire sauce to the lentil mixture. Cook for another 5 minutes.
- Transfer the lentil mixture to a baking dish. Spread the mashed potatoes evenly on top.
- Bake in the preheated oven for 20 minutes, or until the potatoes are slightly golden.
- Allow to cool for a few minutes before serving.
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