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Vegan Lentil Shepherd’s Pie with Potato Topping

Ultimate Vegan Lentil Shepherd’s Pie with Potato Topping – 5-Star Comfort

A hearty vegan shepherd’s pie made with lentils and topped with creamy mashed potatoes.

  • Total Time: 55 mins
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup dried lentils
  • 2 large potatoes
  • 1 onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 cup vegetable broth
  • Salt and pepper to taste

Instructions

  1. Cook lentils according to package instructions.
  2. Boil potatoes until tender, then mash with salt and pepper.
  3. Sauté onion, carrots, and garlic in olive oil.
  4. Add cooked lentils, thyme, rosemary, and vegetable broth.
  5. Simmer for 10 minutes.
  6. Spread lentil mixture in a baking dish.
  7. Top with mashed potatoes.
  8. Bake at 375°F for 25 minutes.

Notes

  • Use red lentils for quicker cooking.
  • Add nutritional yeast for a cheesy flavor.
  • Freeze leftovers for later.
  • Author: Janet D. Evans
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Main Dish
  • Method: Baking
  • Cuisine: British
  • Diet: Vegan

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 5g
  • Sodium: 450mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 12g
  • Protein: 14g
  • Cholesterol: 0mg

Keywords: vegan shepherd’s pie, lentil pie, plant-based dinner