Hearty Vegan Shepherd’s Pie
Prep
25m
Cook
45m
Total
70m
Serves
6
Cal
450
“Get ready for a hug in a bowl with this rich, savory, and utterly comforting vegan shepherd's pie, topped with fluffy mashed potatoes!”
Get ready for a hug in a bowl with this rich, savory, and utterly comforting vegan shepherd's pie, topped with fluffy mashed potatoes! Inspired by American flavors, this worth-the-wait hearty vegan shepherd’s pie comes together with just a handful of ingredients and yields a crowd-pleasing 6 servings. At 450 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 70 minutes (25 min prep, 45 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Start by preparing the mashed potatoes: Place the quartered potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes. Drain well.
- 3
While potatoes are cooking, prepare the filling: Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 8-10 minutes, until softened.
- 4
Add minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes, until mushrooms are browned and most of their liquid has evaporated.
- 5
Stir in the tomato paste, soy sauce, thyme, rosemary, and smoked paprika. Cook for 1 minute, stirring constantly, to toast the spices.
- 6
Pour in the vegetable broth, then add the rinsed lentils, frozen peas, frozen corn, and chopped walnuts (if using). Bring to a simmer, then reduce heat and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and pepper to taste.
- 7
Once potatoes are cooked and drained, return them to the pot. Add plant-based milk, vegan butter, and a pinch of nutmeg (if using). Mash until smooth and creamy. Season with salt and pepper.
- 8
Spoon the lentil and vegetable filling evenly into the bottom of your oven-safe skillet or a 9x13 inch baking dish.
- 9
Carefully spread the mashed potato topping over the filling, using a fork to create little peaks that will crisp up nicely.
- 10
Bake for 25-30 minutes, or until the filling is bubbly and the mashed potato topping is golden brown. If you want extra browning, you can briefly broil for the last 2-3 minutes (watch carefully!).
- 11
Let rest for 5-10 minutes before serving. Garnish with fresh parsley if desired. Enjoy your cozy, comforting meal!
Pro Tips
This recipe packs 18g of protein per serving. For even more protein, add a scoop of plant-based protein powder or extra beans.
High in fiber at 15g per serving, this dish will keep you full and satisfied for hours.
Don't skip the seasoning. Vegan comfort food shines when you're generous with salt, pepper, garlic powder, and smoked paprika.
This makes a big batch. Leftovers store well in the fridge for 3-4 days, and most components freeze beautifully for up to 3 months.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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