If you're looking for a hearty, comforting dish that's entirely plant-based, look no further than this Vegan Shepherd's Pie. It's packed with flavor, loaded with nutritious ingredients, and perfect for those cozy nights in. A classic with a vegan twist, this dish will win over even the most dedicated meat-lover.
The base of our pie is a comforting layer of mashed potatoes. Russet potatoes are ideal for mashing; they’re fluffy and absorbent. Unsweetened almond milk keeps things dairy-free while maintaining creaminess, and vegan butter adds a rich, buttery flavor.
We’ll sauté onions and garlic for an aromatic base. Carrots and peas bring sweetness and texture, while cremini mushrooms add umami depth. Lentils are our protein-packed star, offering a satisfying meatiness. Tomato paste and vegetable broth create a savory, cohesive sauce. Finally, thyme and rosemary provide earthy, herby notes that tie everything together.
This Vegan Shepherd's Pie pairs wonderfully with a simple green salad dressed with a tangy vinaigrette. For a heartier meal, serve with a side of crusty bread to mop up every bit of the delicious sauce.
Start by preheating your oven to 400°F. While it heats up, peel and quarter your russet potatoes. Place them in a large pot, cover with salted water, and bring to a boil. Let them cook until tender, about 20 minutes. Once done, drain and mash them with almond milk, vegan butter, a pinch of salt, and a crack of pepper. Set the mash aside.
Next, heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic first, sautéing until they're translucent. This should take about 3-4 minutes. Toss in the carrots, peas, and mushrooms, and let them cook together for another 5 minutes, stirring occasionally.
Now, stir in the cooked lentils, tomato paste, vegetable broth, thyme, and rosemary. Let this mixture simmer for about 10 minutes, allowing the flavors to meld together beautifully. Once it’s thickened slightly, transfer everything to a baking dish.
Spread your prepared mashed potatoes over the lentil mixture, smoothing out the top with the back of a spoon. Pop the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown. Once baked, let it cool for a few minutes before serving so the layers set nicely.
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