Vegan shepherd’s pie is pure comfort layered into one dish. Hearty lentils, tender carrots, and a savory vegetable filling sit beneath a blanket of creamy mashed potatoes. It’s the kind of meal that feels familiar, filling, and made to be shared slow food that warms the table and the room.
This is plant-forward comfort, the Let’s Veg way.
Vegan Shepherd’s Pie with Lentils & Carrots
Vegan shepherd’s pie made with lentils, carrots, and creamy mashed potatoes. A hearty Let’s Veg comfort recipe perfect for plant-based meals.
Ingredients
Equipment
Small Stew Pot
Cooking Instructions
- Preheat oven to 400°F (205°C). Lightly grease a baking dish.
- Boil potatoes in salted water for 15-20 minutes until tender. Drain well.
- Mash potatoes with olive oil, plant-based milk, salt, and pepper until smooth. Set aside.
- Heat olive oil in a skillet over medium heat.
- Add onion and carrots; cook for 6-7 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper.
- Simmer for 10 minutes until thickened.
- Spread lentil mixture evenly in baking dish.
- Spoon mashed potatoes on top and spread gently.
- Bake uncovered for 25-30 minutes, until top is lightly golden.
- Let rest 10 minutes before serving.
Nutrition
Notes
Add peas or mushrooms for extra texture
For a crispy top, broil for 23 minutes at the end
Freezes well after baking