Name: Vegan Shepherds Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 Yellow onion, diced; 1 leek, diced; 2 cloves Garlic, minced; 2 Carrots, chopped; 3 stalks Celery, chopped; 8 ounces Mushrooms, sliced; 2 1/2 cups prepared brown Lentils (I used trader Joe's steamed brown lentils); 1 cup Frozen Peas; 2 Tablespoons Soy sauce (or tamari for a gluten-free version); 1 Tablespoon Vegan Worchestershire sauce; 2 cups vegetable broth; 1 Tablespoon tomato paste; 1/4 cup Red wine (optional); 1/4 cup Flour (gluten-free or flour of choice); 2 teaspoon Garlic powder; 2 teaspoon Onion powder; Salt and pepper to taste; 2 pounds yellow potatoes, skins on, sliced into 1/8 inch slices; 2/3 cup Oat milk (or milk of choice); 2 Tablespoons Nutritional yeast; 1 Tablespoon Flour (gluten-free or flour of choice); 2 cloves Garlic; 1/4 teaspoon Nutmeg; Salt and pepper to taste; 1/4 cup chopped parsley for garnish

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When I first tried vegan shepherds pie, all I could say was "meh." Mashed potatoes are my favorite food; in fact, if I had to choose one food to eat for the rest of my life, it would be a mountain of mashed potatoes. But, for some reason, the combination of mashed potatoes on top of a lentil and vegetable pie filling turned me off. So, I decided to make my own version of vegan shepherds pie with this scalloped potatoes on top rather than mashed potatoes.

Although I'm sure someone will claim my version isn't shepherd's pie at all, I beg to differ. Since recipes are supposed to be our own version of our favorite foods to share with others, this is my version of vegan shepherd's pie.

Also called a cottage pie, shepherd's pie is traditionally meat and mashed potato pie. The dish has many variants, but the defining ingredients are ground red meat cooked in a gravy or sauce with onions and a topping of mashed potato. Originated in England, the cottage pie or shepherd's pie is comfort food taken to a different level.

Even though my vegan version of shepherd's pie differs from most, trying something new is adventurous.

Blanched potatoes vs. mashed potatoes

As I said, I love mashed potatoes, just not on top of lentils and vegetables. So, I used my mandoline to cut yellow potatoes in 1/8 inch slices with the skin left on instead of mashed potatoes.

Then, I soaked the potato slices in ice-cold water until it was time to blanch the potatoes. Not only does this prevent the potatoes from browning, but it also removes a lot of starch.

To blanch the slices, boil the potato slices for 5-7 minutes; remove from the heat and drain in a colander and allow to cool.

While the potatoes are cooling, prepare the lentil meat and vegetable pie filling.

What ingredients are in the lentil vegetable pie filling?

Yellow onion
Garlic
Carrots
Celery
Mushrooms
Lentils
Frozen Peas
Soy sauce (or tamari for a gluten-free version)
Tomato paste
Vegan Worchestershire sauce
Vegetable broth
Red wine (optional)
Flour (gluten-free or flour of choice)
Garlic powder
Onion powder
Salt and pepper to taste

Next, saute the garlic and onion until the onions are translucent. Now, add the other vegetables and saute until the mushrooms brown. To avoid using any oil., add a little vegetable broth to prevent sticking. Add the tomato paste, soy sauce (Tamari), and red wine. As the vegetables cook, the flavors enhance.

As the vegetables soften, combine the vegetable broth and the flour and blend in a small blender cup to avoid any clumps of flour.

Add the blended vegetable and four mixture slowly, and stir. As a result, the lentil vegetable mixture thickens.

As soon as the mixture thickens, pour the lentil mixture into a 9X13 inch casserole pan.

Making the vegan cheese sauce for the vegan shepherds' pie

For this version of shepherds pie, all you need is a few whole-foods ingredients:

Oat milk (or milk of choice)
Nutritional yeast
Flour (gluten-free or flour of choice)
Garlic
Nutmeg
Salt and pepper to taste

Again, using the same small blender cup, combine all the ingredients and blend until smooth. Then, add the mixture to a small saucepan and heat, stirring every few minutes until the sauce thickens. Taste it to adjust for salt and pepper preference.

Layering the potatoes and vegan cheese mixture

Now, it's time to layer the cooled, sliced potatoes and the vegan cheese sauce. Slightly overlap the potatoes in a single layer across the lentil and vegetable mixture.

Now, pour half the vegan cheese sauce over the top of the potatoes, repeat the process with another layer of potatoes, and end with the rest of the cheese sauce.

For an added crunch and cheesy goodness, sprinkle the top with Vegan Parmesan Cheese. As a result, baking the vegan shepherd's pie uncovered provides a crunchy, browned top.

Make ahead and bake later, or bake immediately.

One of the best parts about this recipe is it can be made ahead of time, which is always a bonus at my house. If making ahead, it will last 2 days in the refrigerated, covered, before cooking.

Vegan shepherds pie can also be cooked, frozen, and then thawed and reheated.

To freeze, cook the shepherd's pie and allow it to cool to room temperature completely before freezing.
Cover tightly with aluminum foil, plastic wrap, or a top that tightly fits the pan.
Freeze for up to 3 months.
To prepare frozen, allow thawing completely, cover with aluminum foil, and bake at 350 for 1 hour.

To cook the vegan shepherd's pie, cook at 425 degrees for 40 minutes until brown on top!

Another tip is to allow the shepherds' pie to set for about 10 minutes before spooning up the creamy, cheesy lentil sensation.

Even though my version of vegan shepherd's pie is a bit different, the final product is to die for. So, the next time you want to try something new, try my version of this wonderful comfort food.

If you love vegan comfort food, give these recipes a try

6 servings

Vegan Shepherds Pie

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

My version of vegan shepherd's pie is filled with lentils, vegetables, in a savory sauce, topped with thin scalloped cheesy potatoes. Instead of mashed potatoes. This cottage pie is a savory sensation you must try!

Ingredients

Lentil and Vegetable pie filling

1 Yellow onion, diced
1 leek, diced
2 cloves Garlic, minced
2 Carrots, chopped
3 stalks Celery, chopped
8 ounces Mushrooms, sliced
2 1/2 cups prepared brown Lentils (I used trader Joe's steamed brown lentils)
1 cup Frozen Peas
2 Tablespoons Soy sauce (or tamari for a gluten-free version)
1 Tablespoon Vegan Worchestershire sauce
2 cups vegetable broth
1 Tablespoon tomato paste
1/4 cup Red wine (optional)
1/4 cup Flour (gluten-free or flour of choice)
2 teaspoon Garlic powder
2 teaspoon Onion powder
Salt and pepper to taste

Potatoes and Cheese Mixture

2 pounds yellow potatoes, skins on, sliced into 1/8 inch slices
2/3 cup Oat milk (or milk of choice)
2 Tablespoons Nutritional yeast
1 Tablespoon Flour (gluten-free or flour of choice)
2 cloves Garlic
1/4 teaspoon Nutmeg
Salt and pepper to taste

Other ingredients

1/4 cup chopped parsley for garnish

Instructions

Balanced Potatoes

Cut potatoes into 1/8 inch slices (I used a mandoline or cut by hand)
Cover potatoes in ice cold water until ready to blanch
Fill a large pot of water with 2 teaspoons of salt.
Bring water to a boil.
Drain cold potatoes and add the sliced potatoes to the boiling water.
Boil for 5-7 minutes and drain in a colander and allow to cool completely.
In the meantime, prepare the lentil vegetable pie filling.

Lentil Meat Pie Filling

In a large skillet, saute garlic, leek, and onions until the onions are translucent.
Add the carrots, celery, and mushrooms; saute for a few minutes until the mushrooms are brown.
Now add the prepared (cooked) lentils and garlic powder; combine.
Add a little vegetable broth if the vegetables and lentils begin to stick.
Now, add the peas, red wine, vegan Worchestershire sauce, soy (or tamari), and tomato paste.
Combine vegetable broth and flour in a high-speed blender to prevent flour clumps.
Pour slowly into lentil/vegetable mixture and stir. As the mixture heats up, it will thicken. Stir until thick like stew,
Remove from heat.

Making the vegan cheese sauce

In a high-speed blender, combine all the ingredients.
Transfer to a small saucepan and heat on low heat, stirring occasionally.
The sauce will thicken as it heats.
Remove from heat.

Making the Vegan Shepherds Pie

Preheat the oven to 425 degrees
Pour the contents of the lentil vegetable pie filling into a 9X13 inch casserole dish.
Begin layering the potato slices, overlapping each potato slice to create a crust topping, using half the potatoes.
Pour half the cheese sauce over the top of the overlapping potatoes.
Now, create a second layer, using the rest of the potatoes, again crossing them slightly over each other.
Pour the remaining cheese sauce over the top.
Sprinkle with vegan parmesan cheese
Cook, uncovered for 40 minutes or until the potatoes are brown on top.
Remove from the oven and allow to sit for 10 minutes to settle.
Serve on a plate or bowl and garnish with fresh chopped parsley.

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Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 347Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 498mgCarbohydrates 73gFiber 15gSugar 11gProtein 17g

Nutrition facts may not be 100% accurate.

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me