Vegan Lentil Shepherd’s Pie

Get ready to experience comfort food nirvana! This hearty vegan shepherd’s pie transforms humble lentils into a rich, savory filling that’ll have everyone at the table asking for seconds. The secret? A perfect blend of umami-rich mushrooms and perfectly seasoned vegetables topped with cloud-like mashed potatoes.

What makes this version special is how it actually holds together when served – no sloppy spoonfuls here! The combination of mashed lentils and almond flour creates a sturdy base that slices beautifully, while the golden-brown potato topping provides that classic shepherd’s pie aesthetic we all love.

Ingredients

For The Mashed Potatoes:

• 2.5 pounds yellow or russet potatoes
• 1 tsp salt
• 2 tbsp vegan butter
• ½–1 cup soy milk

For The Filling:

• ½ tbsp oil or water/broth
• 1 medium onion, small diced
• Salt & pepper to taste
• 6 cloves garlic, minced
• 275g mushrooms, small diced
• 1½ cups carrot, small diced (220g)
• 3 ribs celery, small diced
• 2 tbsp tomato paste
• 2 tbsp tamari (or soy sauce)
• 1 tbsp vegan worcestershire sauce
• 2 tsp fresh thyme
• ⅓ cup almond flour
• 3 cups cooked green or brown lentils

Steps

1. If using dry lentils, combine 1½ cups lentils with 4 cups water in a large pot. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes until tender but not mushy. You’ll know they’re done when they’re soft but still hold their shape.
2. For perfect mashed potatoes: Cut potatoes into 1½-inch chunks (larger pieces prevent waterlogging). Cover with cold water, add 1 tsp salt, and bring to a boil. Reduce heat to medium-low and simmer for 10-15 minutes until a fork easily pierces through. The potatoes should offer no resistance but shouldn’t fall apart.
3. Preheat oven to 400°F (200°C). Heat oil in a large skillet over medium heat. Add onions and cook for 2-3 minutes until translucent and fragrant. Add garlic and sauté for 30-60 seconds until aromatic but not browned.
4. Add mushrooms and cook for 5-8 minutes, stirring occasionally. You’ll notice liquid releasing from the mushrooms – this is perfect for building flavor. Wait until most liquid evaporates.
5. Incorporate carrots, celery, and tomato paste. Pro tip: Dice vegetables to ¼-inch size for even cooking. Cover and cook for 5 minutes to steam.
6. Stir in mashed lentils, tamari, worcestershire sauce, and thyme. Cook 2 minutes until well combined and heated through.
7. Mix in almond flour – this is crucial for binding. The mixture should be moist but hold together when pressed.
8. Transfer to a 13×9-inch baking dish. Top with mashed potatoes, creating peaks with a fork for optimal browning.
9. Bake covered at 400°F (200°C) for 15 minutes, then increase to 425°F (220°C) and bake uncovered for 10-15 minutes until potatoes are golden brown.

Storage Tips

• Refrigerate for up to 3 days
• Freeze for up to 3 months
• Reheat from frozen at 350°F (175°C) for 60-90 minutes

Make It Nut-Free

• Replace almond flour with ⅓ cup oat flour or chickpea flour
• Maintain same cooking temperature and time

Pro Tips

• For extra-crispy topping, brush potatoes with melted vegan butter before final browning
• Let rest 10 minutes before serving for cleaner slices