Filled with hearty veggies and topped with creamy mashed potatoes, this Vegan Shepherd’s Pie is the definition of true comfort food.
There’s still a misconception that vegans are missing out big time. I mean, how could they possibly live without cheese, butter, and eggs? Don’t they get bored with bland dishes of beans, brown rice, and tofu? Well, over the past decade, the variety of vegan alternatives—from meat replacements to artisanal “cheeses”—has skyrocketed. Additionally, nearly half of all restaurants in the U.S. now cater to vegans. That’s definitely a win, especially with the growing awareness about the positive effects of reducing our consumption of animal products.
But does vegan automatically mean healthy? Not at all. Case in point: potato chips are vegan, and so is sugar. Many alternatives on the market are packed with sugar, fat, salt, and other ingredients you don’t want to rely on. So, what’s the key to a healthy vegan diet? Think whole-food, plant-based! Skip the processed options and recreate your favorites with wholesome vegetables, grains, legumes, nuts, and seeds.
Take this vegan shepherd’s pie, for instance. Traditionally made with lamb and topped with buttery mashed potatoes, you might think this comfort food would be off-limits for vegans. Not so! Swap the meat—not for a mock meat—but for hearty, wholesome lentils.
This is the recipe you’ll turn to whenever a comfort food craving strikes. It’s delicious, easy to make, and just as satisfying as the original. Boil potatoes, chop veggies, sauté, combine, bake—and enjoy. Are vegans missing out? One bite of this robust shepherd’s pie, and you’ll know the answer.
Is This Vegan Shepherd’s Pie Healthy?
Yes. This vegan shepherd’s pie is chock-full of healthy vegetables that add fiber, vitamins, and minerals. Lentils, one of the most popular legumes on a vegan/plant-based diet, are rich in fiber, B vitamins, iron, and magnesium. This recipe only calls for a small amount of vegan butter and is very low in saturated fat.
To make the dish even healthier, consider using a low-sodium stock. Of course, you can also add extra vegetables like leeks and mushrooms or serve the pie with a crisp salad of leafy greens.
Make This Recipe Your Own
The great thing about this recipe is that it offers plenty of room to experiment. For a touch of sweetness and vibrant color, you can replace half or all of the Yukon Gold potatoes with sweet potatoes. Looking for a lighter take? Try swapping the potato topping for creamy cauliflower mash. It’s just as comforting but with fewer carbs. If you’re a fan of bold, earthy flavors, consider replacing some or all of the lentils with mushrooms you’ve blitzed in the food processor. This will add a really “meaty” texture to the dish. In fact, I use blitzed mushrooms in everything from vegan bolognese sauce to tacos! Want to sneak in some extra greens? Layer sautéed spinach or kale between the lentil base and the mash. Possibilities aplenty!
How To Make Ahead And Store
Both the mashed potatoes and filling can be made up to 3 days in advance and stored in separate airtight containers in the fridge. Alternatively, you can assemble the pie the night before and bake it the next day. Once baked, leftovers of the vegan pie can be kept in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
Serving Suggestions
Though this dish is a complete meal, you can never go wrong with a side of vegetables. I love serving this vegan shepherd’s pie with Sautéed Green Beans or a crisp Kale Caesar Salad (not very traditional, but still very delicious).
Instead of topping the pie with mashed potatoes, try crowning it with Healthy Mashed Sweet Potatoes. Just make sure to use vegan butter in the recipe.
Ingredients
- 2 pounds Yukon Gold potatoes peeled and chopped
- 1/4 cup unsweetened almond milk
- 2 tablespoons vegan butter
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup frozen peas
- 1 1/2 cups brown lentils rinsed and drained
- 3 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup nutritional yeast optional for richness
Instructions
- Preheat oven to 400°F. Boil potatoes until tender, about 15 minutes. Drain and return to pot.
- Add almond milk, vegan butter, and mash until smooth. Season with salt and pepper, then set aside.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
- Add carrots and celery, cook for 5 minutes. Stir in peas, lentils, vegetable broth, tomato paste, thyme, and rosemary.
- Bring to a simmer and cook until lentils are tender, about 25 minutes. If desired, stir in nutritional yeast for added richness.
- Transfer lentil mixture to a baking dish. Spread mashed potatoes evenly on top.
- Bake for 20 minutes, or until the potato topping is golden brown. Let cool for 10 minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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