Why Make This Recipe
This Best Festive Vegan Lentil Shepherd’s Pie is a delightful and hearty dish perfect for celebrating holidays or enjoying a cozy dinner. It is packed with flavor, nutrients, and plant-based goodness, making it a soul-warming meal that everyone will love. Lentils provide protein and fiber, while the mashed potatoes create a creamy topping that makes this dish so comforting. Plus, it’s vegan, making it suitable for everyone!
How to Make Best Festive Vegan Lentil Shepherd’s Pie
Ingredients:
- 1 cup brown or green lentils (choose firm varieties)
- 1 medium yellow onion (finely chopped)
- 2 medium carrots (diced small)
- 2 stalks celery (chopped finely)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste (for tangy sweetness)
- 2 cups vegetable broth (low-sodium)
- 1 teaspoon fresh thyme (chopped)
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil (for sautéing)
- To taste: salt and pepper
- 2 large russet potatoes (peeled and chopped)
- 1/2 cup plant-based milk (almond or oat milk)
- 2 tablespoons vegan butter
- 1 tablespoon nutritional yeast (optional)
- To taste: salt
- To taste: fresh parsley (chopped)
- To taste: ground black pepper (freshly cracked)
Directions:
For the Lentil Filling:
- Start by rinsing the lentils under cold water.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until softened.
- Stir in the minced garlic and cook for another minute.
- Add the lentils, tomato paste, vegetable broth, thyme, smoked paprika, salt, and pepper. Bring it to a boil.
- Reduce heat and simmer for about 25-30 minutes until lentils are tender. Stir occasionally and check if more broth is needed.
For the Mashed Potato Topping:
- While the lentils cook, boil the chopped russet potatoes in salted water until fork-tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Add plant-based milk, vegan butter, nutritional yeast (if using), and salt. Mash until smooth and creamy.
How to Serve Best Festive Vegan Lentil Shepherd’s Pie
To serve, preheat your oven to 400°F (200°C). In a baking dish, layer the lentil filling at the bottom and spread the mashed potatoes on top. Use a fork to create a textured surface that will brown nicely. Bake for 25-30 minutes or until the top is golden and crispy. Garnish with fresh parsley and serve hot!
How to Store Best Festive Vegan Lentil Shepherd’s Pie
Store any leftovers in an airtight container in the refrigerator. It will keep for about 3-4 days. To reheat, place it in the oven or microwave until heated through.
Tips to Make Best Festive Vegan Lentil Shepherd’s Pie
- Experiment by adding your favorite vegetables to the lentil filling, such as mushrooms or peas.
- For extra flavor, consider adding a splash of balsamic vinegar to the lentils.
- Make the mashed potatoes in advance to save time during meal prep.
Variation
You can easily switch up the potato topping with other root vegetables like sweet potatoes or cauliflower mash for a new flavor twist!
FAQs
1. Can I make this recipe ahead of time?
Yes! You can prepare the lentil filling and mashed potato topping separately in advance. Just assemble and bake when ready to serve.
2. Is this recipe gluten-free?
Yes, this lentil shepherd’s pie is naturally gluten-free since it does not contain any wheat-based products.
3. How can I add more protein to this dish?
You can add other legumes such as chickpeas or black beans to the lentil filling for added protein and texture.
Vegan Lentil Shepherd’s Pie
Ingredients
Method
- Start by rinsing the lentils under cold water.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until softened.
- Stir in the minced garlic and cook for another minute.
- Add the lentils, tomato paste, vegetable broth, thyme, smoked paprika, salt, and pepper. Bring it to a boil.
- Reduce heat and simmer for about 25-30 minutes until lentils are tender. Stir occasionally and check if more broth is needed.
- While the lentils cook, boil the chopped russet potatoes in salted water until fork-tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Add plant-based milk, vegan butter, nutritional yeast (if using), and salt. Mash until smooth and creamy.
- To serve, preheat your oven to 400°F (200°C).
- In a baking dish, layer the lentil filling at the bottom and spread the mashed potatoes on top.
- Use a fork to create a textured surface that will brown nicely.
- Bake for 25-30 minutes or until the top is golden and crispy.
- Garnish with fresh parsley and serve hot!