Best Vegan Shepherd's Pie (1 Hour!)
A hearty and flavorful vegan shepherd's pie that's perfect for a comforting dinner. Made with savory lentil filling and creamy mashed potatoes, it's a satisfying plant-based classic.
Ingredients
Vegan Mashed Potatoes
- 1 recipe Vegan Mashed Potatoes
- 1/4 cup olive oil, divided
- 8 ounces portabella mushrooms (2 large mushroom caps)
- 1 medium yellow onion
- 2 large carrots
- 1 teaspoon kosher salt, divided
- 3 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 1 teaspoon whole fennel seeds
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon dried sage
- 2 cups vegetable broth
- 1 cup frozen peas
- 1 15-ounce can lentils, drained
- 1 tablespoon soy sauce (or liquid aminos)
- 1 teaspoon finely chopped fresh rosemary, for the garnish
Instructions
- Preheat oven to 375°F (190°C). Prepare the vegan mashed potatoes.
- Dice mushrooms, slice carrots, and cut onion into slivers. Cook mushrooms in 2 tbsp olive oil for 5 minutes until golden. Add onions and carrots with 1/2 tsp salt; cook 5-7 minutes until tender.
- Stir in flour, fennel seeds, paprika, garlic powder, and sage; cook 1 minute. Add broth, peas, lentils, soy sauce, and remaining salt; cook 5 minutes until thickened.
- Spread the lentil filling in a baking dish. Top with mashed potatoes. Bake for 18-20 minutes until lightly browned. Garnish with rosemary and serve.
Notes
For best results, reheat the mashed potatoes before spreading on the filling.