Plant-Based Shepherd’s Pie with Lentils

 

 

🥔🌿 A cozy, protein-rich comfort dish made with wholesome lentils and seasonal veggies, topped with creamy mashed potatoes.

Ingredients

🌱 Serves 4–6

For the filling:

• 1 tbsp olive oil

• 1 small onion, diced

• 2 garlic cloves, minced

• 2 carrots, diced

• 1 cup mushrooms, chopped

• 1 cup cooked green or brown lentils (or ¾ cup dry, cooked in advance)

• 2 tbsp tomato paste

• 1 tbsp tamari or soy sauce

• 1 tsp dried thyme

• 1 tsp smoked paprika (optional)

• ½ cup vegetable broth or water

• Salt & pepper, to taste

• Handful of frozen peas (optional)

For the mashed potato topping:

• 4 medium potatoes, peeled and chopped

• 2–3 tbsp plant-based milk

• 1–2 tbsp olive oil or vegan butter

• Salt & pepper, to taste

Instructions

🍽️ Total time: ~45 minutes

1. Prepare mashed potatoes:
   Boil potatoes in salted water until fork-tender (about 15 minutes). Drain and mash with plant milk, olive oil, salt, and pepper. Set aside.

2. Make the filling:
   In a large skillet, heat olive oil. Sauté onion and garlic until soft. Add carrots and mushrooms, cook 5–7 minutes. Stir in lentils, tomato paste, tamari, thyme, paprika, and broth. Simmer 5–10 minutes until thickened. Add peas if using.

3. Assemble & bake:
   Preheat oven to 190°C (375°F). Transfer the filling into a baking dish. Spread mashed potatoes on top evenly. Create ridges with a fork for crispier texture.

4. Bake:
   Bake for 20–25 minutes, or until golden on top. Broil for the last 3–5 minutes if you want extra crispiness.

🛒 Prep Tip

You can make the filling and mashed potatoes a day ahead — just assemble and bake when ready to serve.

🧡 Perfect Pairing

Serve with a fresh green salad or steamed broccoli for a balanced and nourishing meal.

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