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Vegan Shepherd’s Pie Recipe

There is something extremely wintry, extremely reassuring about Shepherd’s Pie

Hearty vegetables in a brothy sauce topped with fluffy mashed potatoes, all baked to bubbly completely. It’s type of what Thanksgiving dreams are made of, at least in my world.

Cooking potatoes for simple Vegan Shepherds Pie

Origin of Shepherd’s Pie

The specific origin of Shepherd’s pie is a bit of a mystery! Both the British and irish claim the origination of this hearty, mashed potato crust meal. It’s believed that it may have established in the mid-19th century from home pie, which is a similar meal made with a different kind of meat in the filling ( source ). The following is ourplant-basedhandle the principle.

Vegan Shepherd’s Pie

My household wasn’t huge on casseroles maturing and John and I aren’t big on them now, but this dish may be our one exception.

Traditional Shepherd’s pie includes hamburger, which I considered switching for walnuts, a combination of walnuts and mushrooms, or lentils.

Rinsing lentils in a colander

Being that lentils appeared to pack the most dietary punch and protein, I went that route! Plus, they formulate nicely while your potatoes are boiling, making the entire procedure rather seamless
Lentils are a plant-based powerhouse. Not just are they affordable and simple to cook, they’re also high in essential nutrients like fiber, iron and protein(9 grams per 1/2 cup serving).

They also absorb flavors well and can be included in place of hamburger in practically any recipe. If you ask me, that’s terrific news!

Cooking lentils in broth with fresh thyme sprigs
Using a wooden spoon to stir together lentils and vegetables for homemade Vegan Shepherd's Pie

This dish is not only nutritious, yummy and filling, it’s likewise easy!

Simply 9 active ingredients needed and about 1 hour from start to finish. I might see this not just being a vegetarian-friendly Thanksgiving meal but an easy weeknight meal for chillier months ahead.

What does it taste like? I’m glad you asked. It’s

Loaded with veggies
& & Seriously satisfying.

I prepared this up and John and I both.happily ate 2 servings for supper. We’re not even truly casserole individuals, but we both loved the taste, consistency and basic nature of this dish.

This will definitely end up being a staple for us in the winter season months ahead.


  • 1 medium.onion.( diced).
  • 2 cloves.garlic.( minced).
  • 1 1/2 cups.raw brown or green lentils.( rinsed and drained pipes).
  • 4 cups veggie stock (. Do It Yourself. or store-bought).
  • 2 tsp fresh thyme.( or sub 1 tsp dried thyme per 2 tsp fresh).
  • 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn.


  • 3 expounds.yukon gold potatoes, partially peeled.( completely washed).
  • 3-4 Tbsp vegan butter.
  • Salt and pepper( to taste).
  • Slice any big potatoes in half, place in a big pot and fill with water up until they’re just covered. Give a low boil on medium high heat, then kindly salt, cover and cook for 20-30 minutes or until they slide off a knife very quickly.

  • When cooked, drain, add back to the pot to evaporate any staying water, then transfer to a mixing bowl. Include add wanted amount of vegan butter (2-4 Tbsp as initial dish is composed// adjust if modifying batch size), and season with salt and pepper to taste.

  • While potatoes are cooking, preheat oven to 425 degrees F (218 C) and gently grease a 2-quart baking dish (or equivalent sized dish, such as 9 x 13 pan. An 8 x 8 won’t fit everything but close! If altering batch size), as original recipe is composed change number or size of meal.

  • In a big pan over medium heat, saute onions and garlic in 1 Tbsp olive oil (quantities as initial dish is written// change if modifying batch size) up until lightly browned and caramelized– about 5 minutes.

  • Add a pinch each salt and pepper. Add lentils, stock, and thyme and stir.

  • In the last 10 minutes of cooking, include the frozen veggies, stir, and cover to blend the flavors together.

  • OPTIONAL: To thicken the mix, add 2-3 Tablespoon (amount as initial recipe is written// change if altering batch size) mashed potatoes and stir. Alternatively, dig 1/2 of the mixture and whisk in 2 Tablespoon (amount as original recipe is composed// change if altering batch size) cornstarch or arrowroot powder and whisk. Go back to the pan and whisk to thicken.

  • Taste and adjust seasonings as needed. Transfer to your ready oven-safe baking meal and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another fracture of pepper and a little sea salt.

  • Place on a flat pan to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.

  • Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool totally before covering, and then shop in the refrigerator for approximately a couple of days. Reheats well in the microwave.

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