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Vegan Lentil Shepherd’s Pie Recipe

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4.3 from 9 reviews

This Vegan Lentil Shepherd’s Pie is a hearty and comforting plant-based version of the classic British dish, featuring a rich lentil and vegetable filling topped with creamy mashed potatoes and cauliflower. Flavored with fresh herbs, tomato paste, red wine, and tahini, this pie offers a deeply savory experience with a golden crust, perfect for cozy dinners.

Ingredients

Lentil Filling

  • 1 tablespoon olive oil
  • 3 large yellow onions, diced
  • 8 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves, roughly chopped
  • 2 teaspoons fresh rosemary leaves, roughly chopped
  • 3 tablespoons tomato paste
  • 1/2 cup (120 mL) dry red wine (Pinot Noir or Malbec recommended)
  • 1 1/2 cups (10 ounces / 285g) green lentils (or brown lentils)
  • 3 3/4 cups (900 mL) vegetable broth
  • 2 bay leaves
  • 1 1/2 teaspoons sweet or hot paprika
  • 1/4 cup (56g) smooth tahini
  • 1 tablespoon tamari (or soy sauce)
  • 1 tablespoon good-quality balsamic vinegar
  • 2 teaspoons vegan Worcestershire sauce (optional)
  • 1 1/2 – 2 teaspoons kosher salt
  • Freshly cracked black pepper to taste

Mashed Potato Topping

  • 20 ounces (680g) Russet potatoes
  • 16 ounces (454g) cauliflower, cut into large florets
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1 rosemary sprig (optional)
  • 4 tablespoons vegan butter, softened at room temperature (or olive oil)
  • 1/2 cup (120 mL) lite coconut milk
  • 1 tablespoon nutritional yeast
  • Freshly cracked black pepper to taste

Optional finishes and garnishes

  • Extra virgin olive oil for baking and finishing
  • Flaky sea salt and black pepper
  • Fresh thyme leaves
  • Chopped flat-leaf parsley

Instructions

  1. Make the Lentil Filling. Heat the olive oil in an ovenproof 12-inch skillet over medium to medium-high heat until hot. Add the diced onions with a couple pinches of salt and sauté for 8-10 minutes until most of the onions are browned, stirring occasionally but not too frequently to allow browning. Add minced garlic, thyme, and rosemary; cook for 2 minutes while stirring frequently to avoid burning.
  2. Add Tomato Paste. Push the onions to the edges of the pan creating space in the middle, then add the tomato paste directly into this empty space. Stir and cook for 2-3 minutes until the paste darkens in color. Reduce heat to medium if needed.
  3. Deglaze with Red Wine. Pour in the red wine to deglaze the pan, scraping up any browned bits. Continue cooking until most of the liquid evaporates and the alcohol smell dissipates, about 3-4 minutes.
  4. Add Broth, Lentils, and Spices. Add vegetable broth, green lentils, bay leaves, and paprika; stir well. Bring to a boil, then reduce to a rapid simmer. Cook until lentils are tender and most liquid has absorbed, about 25-30 minutes.
  5. Finish Lentil Filling. Reduce heat to low; stir in tahini, tamari, balsamic vinegar, and vegan Worcestershire sauce if using. Adjust seasoning with salt (about 1 teaspoon kosher salt) and freshly cracked black pepper. Set aside.
  6. Prepare Mashed Potato Topping. Peel Russet potatoes, rinse with cold water, and chop into eighths. Place potatoes and cauliflower florets in a large saucepan or Dutch oven; add just enough water to cover. Add 1 1/2 teaspoons kosher salt and place rosemary sprig on top. Bring to a boil and cook until fork-tender and very soft, about 15 minutes.
  7. Drain and Dry Vegetables. Thoroughly drain potatoes and cauliflower in a colander; discard rosemary sprig. Pat potatoes dry with towels and squeeze out excess water from cauliflower to prevent watery mash.
  8. Mash Vegetables. Return dry potatoes and cauliflower to pot or a bowl. Add softened vegan butter, lite coconut milk, nutritional yeast, salt (about 1 teaspoon kosher salt), and freshly cracked black pepper. Mash using a handheld potato masher or immersion blender until smooth and creamy. Adjust salt and pepper to taste.
  9. Assemble Shepherd’s Pie. Preheat oven to 375°F (190°C). If skillet is ovenproof, keep the lentil filling in it; otherwise, transfer filling to a 3-quart (3-liter) baking dish. Smooth the filling evenly. Spoon and carefully spread the mashed potato topping over lentils, covering completely. Drizzle with extra virgin olive oil, and sprinkle flaky sea salt, pepper, and fresh thyme leaves on top.
  10. Bake and Broil. Bake uncovered for 20 minutes until the filling bubbles. Remove from oven and switch oven to broiler. Broil the pie for a few minutes until the potato topping is golden brown and crusty. Watch closely to avoid burning.
  11. Serve and Garnish. Remove from oven and optionally drizzle with more olive oil. Garnish with chopped fresh parsley. Allow the pie to rest for at least 20 minutes to solidify if desired before serving.
  12. Storage. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • Use less garlic if preferred for a milder flavor.
  • If you don’t have an ovenproof skillet, transfer filling to a baking dish before baking.
  • To avoid watery mashed topping, squeeze excess moisture from cooked cauliflower thoroughly.
  • Resting the pie for 20 minutes after baking helps it set and solids to firm up.
  • Optional vegan Worcestershire sauce adds umami but can be omitted.
  • The red wine used should be dry; Pinot Noir or Malbec are good choices.
  • Use vegan butter or olive oil as preferred for mashed potatoes to keep it vegan.

Find it online: https://flavorspath.com/vegan-lentil-shepherds-pie-recipe/