Vegan Lentil Shepherd's Pie

Is there anything better than a cozy, hearty dinner on a chilly winter day? Cozy up with my Easy Vegan Lentil Shepherd's Pie—a hearty, plant-based twist on a classic comfort food! Packed with flavourful lentils, garlicy mashed potatoes, and a sprinkle of vegan Parmesan, it’s the perfect dish for any evening.

Ingredients:

For the Lentil Filling

• 1.5 cups cooked green or brown lentils (1 can, drained and rinsed)

• 1.5 tbsp olive oil

• 1 medium yellow onion, diced

• 3-4 medium carrots, diced

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• 2 tbsp soy sauce

• 1 cup vegetable broth

• 1/2 tsp dried rosemary

• 1/2 tsp dried thyme

• 1/2 cup frozen peas

• 1/2 cup frozen corn

• 1 tbsp all-purpose flour or cornstarch

• salt and pepper, to taste

• 1 bay leaf

• 1 tsp red pepper flakes (optional)

For the Mashed Potatoes:

• 4 lbs (5-6) Yellow Potatoes or (6) Russet Potatoes, peeled and diced

• 2 garlic cloves

• 1/3 cup vegan butter

• 1/2 cup unsweetened plant milk (e.g., oat or almond milk)

• 2 tbsp nutritional yeast

• 1 tbsp garlic powder

• pinch of salt

For the Vegan Parmesan:

• 1/2 cup raw cashews

• 2 tbsp nutritional yeast

• 1 tsp garlic powder

• 1 tsp paprika

• pinch of salt

Directions:

1. Preheat your oven to 400°F (200°C).

2. Wash, peel, and dice the potatoes. Place them in a large pot, cover with fresh cold water, add a pinch of salt, and bring to a boil. Once boiling, reduce to a simmer and cook for 15–20 minutes until fork-tender.

3. Heat olive oil in a large skillet over medium heat. Add the onion and carrots, season with salt and red pepper flakes (if using), and sauté for 5–7 minutes until softened. Add the garlic and tomato paste, cooking for 2–3 minutes.

4. Stir in the lentils, frozen corn, frozen peas, vegetable broth, rosemary, thyme, and bay leaf. Sprinkle in the flour or cornstarch and stir well. Bring to a boil, then reduce to a simmer and cook for 10–15 minutes, stirring occasionally.

5. Drain the potatoes once fork-tender. Mash them and mix in the vegan butter, plant milk, garlic powder, and nutritional yeast until creamy. Season with salt to taste.

6. Blend the cashews, nutritional yeast, garlic powder, paprika, and salt in a blender or food processor until fine and crumbly to make the vegan Parmesan.

7. Spread the lentil filling evenly in a 11×7 inch casserole dish. Top with the mashed potatoes, smoothing or creating texture with a fork. Sprinkle the prepared vegan Parmesan over the top and add a dash of paprika for color.

8. Bake in the preheated oven for 20–25 minutes, or until the top is golden and the edges are slightly crispy.

9. Let the pie rest for 5–10 minutes before serving. Garnish with chives and additional red pepper flakes if desired. Enjoy!