A hearty, 9-ingredient Vegan Shepherd's Pie that's loaded with veggies and savory lentils and topped with fluffy mashed potatoes. So flavorful and satisfying that you won't miss the meat!
PREP TIME: 15 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour
1 medium onion (diced)
2 cloves garlic (minced)
1 1/2 cups uncooked brown or green lentils
4 cups vegetable stock
2 tsp fresh thyme
1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn
3 pounds scrubbed potatoes
3-4 Tbsp vegan butter
Salt and pepper (to taste)
Preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish.
Slice potatoes in half, place in a large pot and fill with water to cover. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes.
Drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Mash until smooth. Add desired amount of vegan butter and season to taste. Loosely cover and set aside.
In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned and caramelized - about 5 minutes.
Add a pinch of salt and pepper. Add lentils, stock, thyme and stir. Bring to a low boil. Reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
To thicken the mixture, whisk in 2 Tbsp cornstarch or arrowroot powder.
Taste and adjust seasonings as needed. Transfer to your prepared oven-safe baking dish and top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
Place on a baking sheet 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.