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This vegan Lentil Shepherd’s pie is the ultimate in vegan family meals. A great winter recipe – it is infused with fresh herbs and has a generous amount of spinach hiding inside. #veganfamilymeals #veganfamilyrecipes #wintermealideas #winterrecipes #veganshepherdspie #lentilshepherdspie #plantbaseddinners #vegandinners #glutenfreefamilydinners #veganfamilymealskids #AscensionKitchen // Pin to your own inspiration board! //

Vegan Lentil Shepherd’s Pie

Naturopath Lauren Glucina
Quite possibly the most luxurious and hearty winter meal ever. This Lentil Shepherd’s Pie is made with brown lentils and mushrooms, infused with rosemary, thyme and bay leaf. It has a generous amount of spinach hidden inside, and is topped with a creamy potato and vegan cheese crust.Serves 4-6 depending on what you serve it with. Freezes well.
4.86 from 7 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine American, Dairy-free, Gluten free, Vegan, Vegetarian
Servings 6
Calories 326 kcal

Ingredients
  

Topping:

  • 600 g potatoes such as Agria variety, about 5 medium

  • 3/4 cup oat milk
  • 1 tablespoon olive oil

Filling:

  • 2 tablespoons olive oil
  • 2 shallots

  • 3 cloves garlic
  • 1 stick celery
  • 1 large carrot
  • 300 g brown button mushrooms large punnet

  • 4 packed cups spinach
  • 2 sprigs fresh rosemary
  • 1 teaspoon dried thyme leaves
  • 2-3 bay leaves
  • 1 cup brown lentils dry
  • 4 rounded tablespoons tomato paste
  • 3 teaspoons organic vegetable stock powder
  • 4 cups water
  • 1 tablespoon mirin rice vinegar

Optional:

  • ½ cup or more grated vegan cheese to top with

Instructions
 

  • Pre-heat oven at 180˚C (360˚F).

Topping:

  • Peel and slice the potatoes, boil (don’t steam) till soft, drain, then add oat milk and olive oil, mash till creamy smooth.

Filling:

  • Prep the vegetables: peel and mince shallots, peel and finely slice garlic, dice the carrot and celery, roughly slice the mushrooms, finely slice the spinach.
  • In a skillet, heat olive oil over low-medium heat, add shallots and cook for a few minutes until softened. Add the carrot, celery and garlic, cook another five minutes.
  • Add all remaining ingredients – stir to combine and let it simmer for 15 minutes or more, the liquid should reduce down by at least a cup.

To assemble:

  • Remove the skillet from heat, and spread the mashed potatoes evenly over the surface. Use a fork to create a swirled pattern, and if desired, add grated vegan cheese. Bake for 20 minutes then serve and enjoy.

Notes

  • Try using steamed and mashed cauliflower or sweet potato in place of regular potatoes for variation.
  • If you steam the potatoes rather than boil, they won’t be as soft when you go to mash them.
  • Any plant milk can be used in place of oat milk.
  • You can use frozen spinach in place of fresh.
  • Liquid low sodium vegetable stock is an alternative to the water + stock powder.
  • I suggest soaking your lentils ahead of time to both enhance nutrition – but if that’s not practical just cook from dried lentils as I have in this recipe. Red lentils would probably work just fine. Green/French lentils may need soaking prior (they generally take longer to cook).
  • This recipe is hearty and will serve 4 VERY hungry humans or make 6 regular portions if you were to enjoy with a side salad.

Nutrition

Calories: 326kcalCarbohydrates: 33gProtein: 19gFat: 13gSaturated Fat: 2gFiber: 9gSugar: 5g
Keyword Lentil Shepherd's Pie, Plant-based dinner
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