Lentil Shepherd S Pie With Cheesy Mashed Potatoes

Grab the biggest spoon you can find and dig into this comforting Lentil Shepherd’s Pie. Made with a savory lentil filling and cheesy mashed potatoes on top, it’s no wonder why many of us consider this to be the ultimate comfort food. Other comfort food favorites that are always a hit include The Best Vegan Lasagna, “Chicken” Broccoli Rice Casserole and Vegan Pot Pie. The mix of hearty lentils, cooked veggies, tons of herbs and spices, and of course some help from a few sauces make each bite taste vibrant, balanced, and savory. The mashed potato topping is soft and fluffy, while the melted vegan cheese on top makes the pie extra delicious. Shepherd’s pie has never been so tasty. You’re going to fall hard for this dinner because it’s:

Kid-friendlyBudget-friendlyHearty and comfortingHealthy and full of protein!

This recipe is so good on its own but slices of fresh bread with vegan butter and a green salad on the side make the meal complete. Or make some vegan dinner rolls to go along with the pie!

What kind of lentils should I use?

Green and brown lentils are best used in lentil shepherd’s pie because they hold their shape and texture, won’t turn to mush, and have a meaty flavor. Red lentils just won’t do. I used canned lentils to speed up the cooking process but you’re more than welcome to use dried. I’ve included directions on using both. You also don’t need to use lentils at all if you don’t want to! Just swap them out for vegan ground beef instead. Impossible or Beyond Meat brands are my favorite.

How to make vegan lentil shepherd’s pie

Find the complete recipe with measurements below. Begin by boiling the potatoes in some water until they’re tender. Drain and mash with the plant milk, salt, and pepper. Stir in some of the cheese for extra creamy flavors. Next, prepare the lentil filling by sautéing the onion and garlic in a skillet. Add the cooked lentils, herbs and spices, Worcestershire sauce, and tomato paste to the skillet and stir. After a minute, stir in the flour. Finish the filling by pouring in the broth, peas, carrots, and corn. Bring it up to a boil before reducing the heat and letting it simmer and thicken for a few minutes. Transfer the lentil mixture to a baking dish (or bake it right in your cast iron pan) before spooning on dollops of potatoes. Spread everything into an even layer, add the rest of the cheese on top, then bake. The finished pie is best served hot and fresh!

If using dried lentils

Dried green or brown lentils can be used in this recipe if you don’t have canned lentils. Cook them before doing anything else, as this can take some time. To cook dried lentils:

Helpful tips and substitutions

For crispy bits of mashed potatoes and cheese, drag a fork through the potatoes on top of the pie before it goes in the oven. These will create small edges that will crisp up as it bakes.If you don’t have any vegan cheese, you’re welcome to leave it out of the recipe. Alternatively, go all out and make my shreddable vegan mozzarella to use in the pie!Do you have leftover mashed potatoes already in the fridge? Go ahead and use them as the topping instead of making a fresh batch.Feel free to add more vegetables into the filling, like mushrooms, sweet potato chunks, or zucchini.Gluten free? Use cornstarch or gluten free flour instead of the all purpose flour.

How to store and freeze shepherd’s pie

Keep the leftover vegan shepherd’s pie in an airtight container or covered in the baking dish and store in the fridge for up to 4 days. It can also be frozen before or after being cooked. Just cover it well and keep it in the freezer for up to 3 months. To reheat, place the pie in an oven-safe dish and warm it in a 400ºF oven for about 30 minutes. If the top is looking a little too crispy, feel free to cover it with foil.