This hearty lentil shepherd's pie is a comforting and satisfying dish that combines the rich flavors of lentils and vegetables with a creamy mashed potato topping. Perfect for a cozy dinner, this vegan twist on a classic recipe is sure to please everyone at the table.
While most of the ingredients for this recipe are common, you might need to pick up green or brown lentils, unsweetened plant-based milk, and vegan butter if they are not staples in your pantry. These items can typically be found in the health food or specialty sections of your local supermarket.
Ingredients For Lentil Shepherd's Pie
Lentils: A protein-rich legume that forms the base of the filling.
Vegetable broth: Adds depth and flavor to the lentils as they cook.
Olive oil: Used for sautéing the vegetables.
Onion: Provides a savory foundation for the filling.
Garlic: Adds aromatic depth to the dish.
Carrots: Adds sweetness and texture to the filling.
Frozen peas: Adds a pop of color and sweetness.
Tomato paste: Concentrated tomato flavor that enriches the filling.
Dried thyme: An herb that adds earthy notes.
Dried rosemary: Another herb that complements the thyme.
Salt: Enhances the flavors of the dish.
Pepper: Adds a bit of heat and depth.
Potatoes: The base for the creamy mashed potato topping.
Unsweetened plant-based milk: Used to make the mashed potatoes creamy without dairy.
Vegan butter: Adds richness to the mashed potatoes.
Technique Tip for This Recipe
When preparing the mashed potatoes, ensure they are thoroughly drained to avoid excess moisture, which can make the topping too runny. For a creamier texture, use a potato ricer or food mill instead of a traditional masher. This will give you a smoother consistency that spreads more evenly over the lentil mixture. Additionally, when sautéing the onion and garlic, take your time to let them caramelize slightly. This will add a deeper, richer flavor to the shepherd's pie.
Suggested Side Dishes
Alternative Ingredients
Green or brown lentils - Substitute with red lentils: Red lentils cook faster and have a slightly different texture, but they will still provide a hearty base for the pie.
Vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich, umami flavor that complements the earthy taste of lentils.
Olive oil - Substitute with coconut oil: Coconut oil can provide a slightly different flavor and is also a healthy fat option.
Onion - Substitute with leek: Leeks have a milder flavor and can add a subtle sweetness to the dish.
Garlic - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor compared to garlic.
Carrots - Substitute with parsnips: Parsnips have a sweet, nutty flavor that can add depth to the dish.
Frozen peas - Substitute with edamame: Edamame provides a similar texture and a slightly different flavor profile, adding more protein to the dish.
Tomato paste - Substitute with sun-dried tomato puree: Sun-dried tomato puree offers a concentrated tomato flavor with a hint of sweetness.
Dried thyme - Substitute with fresh thyme: Fresh thyme has a more vibrant flavor and can enhance the overall taste of the dish.
Dried rosemary - Substitute with fresh rosemary: Fresh rosemary provides a more potent and aromatic flavor.
Salt - Substitute with soy sauce: Soy sauce adds a salty, umami flavor that can enhance the overall taste.
Pepper - Substitute with white pepper: White pepper has a milder flavor and can add a subtle heat without overpowering the dish.
Potatoes - Substitute with cauliflower: Cauliflower can be mashed to create a creamy topping that is lower in carbs.
Unsweetened plant-based milk - Substitute with unsweetened almond milk: Almond milk is a versatile plant-based milk that works well in mashed potatoes.
Vegan butter - Substitute with coconut oil: Coconut oil can provide a rich, creamy texture similar to butter.
Salt - Substitute with nutritional yeast: Nutritional yeast adds a cheesy, umami flavor that can enhance the mashed cauliflower or potatoes.
Pepper - Substitute with paprika: Paprika adds a mild, smoky flavor that can complement the dish.
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How to Store or Freeze This Dish
Allow the lentil shepherd's pie to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
For short-term storage, transfer the shepherd's pie to an airtight container and refrigerate. It will stay fresh for up to 4 days.
If you plan to freeze the shepherd's pie, portion it into individual servings. This makes reheating easier and reduces waste.
Wrap each portion tightly with plastic wrap or aluminum foil. For extra protection, place the wrapped portions in a freezer-safe bag or container. Label with the date to keep track of freshness.
The shepherd's pie can be frozen for up to 3 months. For best results, consume within this time frame to maintain optimal flavor and texture.
When ready to reheat, thaw the shepherd's pie in the refrigerator overnight. This ensures even reheating and prevents the dish from becoming watery.
Reheat in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Cover with foil to prevent the top from browning too much.
Alternatively, you can reheat individual portions in the microwave. Place the shepherd's pie in a microwave-safe dish, cover, and heat on medium power for 3-4 minutes, stirring halfway through to ensure even heating.
If the mashed potatoes seem dry after reheating, add a splash of plant-based milk or a small amount of vegan butter to restore creaminess.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the lentil shepherd's pie in an oven-safe dish, cover with aluminum foil, and bake for 20-25 minutes until heated through. Remove the foil for the last 5 minutes to allow the mashed potatoes to crisp up.
For a quicker option, use the microwave. Transfer a portion of the shepherd's pie to a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat on high for 2-3 minutes. Stir halfway through to ensure even heating.
If you prefer a stovetop method, place a portion of the shepherd's pie in a skillet over medium heat. Add a splash of vegetable broth or plant-based milk to prevent sticking, cover, and heat for about 10 minutes, stirring occasionally until warmed through.
For an air fryer, preheat to 350°F (175°C). Place a portion of the shepherd's pie in the air fryer basket, and heat for 5-7 minutes, checking halfway through to ensure it's heating evenly. This method will give you a crispy top layer.
To reheat on the grill, wrap a portion of the shepherd's pie in aluminum foil and place it on the grill over medium heat. Cook for about 10-15 minutes, turning occasionally, until heated through. This method adds a subtle smoky flavor.
Best Tools for This Recipe
Large pot: Used for boiling the lentils and cooking the vegetable mixture.
Medium pot: Used for boiling and mashing the potatoes.
Colander: Used for draining the lentils and potatoes after boiling.
Wooden spoon: Ideal for stirring the lentil mixture and sautéing the vegetables.
Knife: Essential for dicing the onion and carrots, and mincing the garlic.
Cutting board: Provides a surface for chopping vegetables.
Measuring cups: Used for measuring the lentils, vegetable broth, and plant-based milk.
Measuring spoons: Used for measuring the olive oil, tomato paste, thyme, rosemary, salt, and pepper.
Baking dish: Used for assembling the shepherd's pie before baking.
Potato masher: Used for mashing the boiled potatoes.
Oven: Used for baking the assembled shepherd's pie.
Spatula: Useful for spreading the mashed potatoes evenly over the lentil mixture.
Peeler: Used for peeling the potatoes.
How to Save Time on This Recipe
Pre-cook lentils: Cook lentils in advance and store them in the fridge. This reduces cooking time on the day you prepare the shepherd's pie.
Use frozen vegetables: Opt for frozen peas and pre-diced carrots to cut down on chopping and prep time.
Instant mashed potatoes: Use instant mashed potatoes as a quick alternative to boiling and mashing fresh potatoes.
Batch cooking: Double the recipe and freeze half for a quick meal later. This saves time on future meal prep.
One-pot method: Cook the lentil mixture and mashed potatoes in the same pot to minimize cleanup and save time.
Lentil Shepherd's Pie
Ingredients
Filling
- 1 cup green or brown lentils rinsed and drained
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 1 cup frozen peas
- 2 tablespoon tomato paste
- 1 teaspoon thyme dried
- 1 teaspoon rosemary dried
- to taste salt and pepper
Mashed Potato Topping
- 4 large potatoes peeled and chopped
- ½ cup unsweetened plant-based milk
- 2 tablespoon vegan butter
- to taste salt and pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large pot, bring lentils and vegetable broth to a boil. Reduce heat and simmer for 20 minutes, or until lentils are tender. Drain and set aside.
- In the same pot, heat olive oil over medium heat. Add onion and garlic, and sauté until softened.
- Add carrots and cook for another 5 minutes. Stir in cooked lentils, peas, tomato paste, thyme, rosemary, salt, and pepper. Cook for another 5 minutes.
- Meanwhile, in another pot, boil potatoes until tender. Drain and mash with plant-based milk, vegan butter, salt, and pepper.
- Transfer lentil mixture to a baking dish. Spread mashed potatoes evenly on top.
- Bake for 20 minutes, or until the top is golden brown. Let cool for a few minutes before serving.
Nutritional Value
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