Easy Lentil Shepherd's Pie (Vegan, Gluten-Free)
This insanely Easy Vegan Lentil Shepherd's Pie is made in less than 30 minutes! This hearty meatless recipe is just 10 main ingredients, gluten-free, allergy-free, featuring protein-packed lentils, veggies, and simple dairy-free mashed potatoes! Healthy and budget-friendly comfort food the whole family will love and devour!
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 minutes
- Yield: 6 Servings 1x
- Category: Main
- Method: Bake
- Cuisine: Irish
Ingredients
Scale
Lentil Filling:
- 1 Cup Chopped Vidalia Onion
- 2 1/2 Cups Mixed Veggies (Frozen or Canned)
- 4 Cups Cooked Canned Lentils (Green or Brown)
- 1 Cup Plain Unsalted Tomato Sauce
- 2 TB Tomato Paste
- 1 TB Coconut Aminos
- 1 1/2 Tsp Dried Thyme
- 1 1/2 Tsp Dried Rosemary (crushed)
- 1/2 Tsp Garlic Powder
- Black Pepper (to taste)
Quick Mashed Potato Topping:
- 1 LB Peeled, Cubed Russet or Red Potato (steamed or boiled)
- 3 TB Vegan/ Allergy-Free Butter
- 2 TB Unsweetened Non-Dairy Milk
Instructions
- Preheat the oven to 425°F.
- If you need to boil your potatoes, start them now while you make the lentil filling, otherwise, steam the frozen potatoes in the microwave according to package directions.
- In a large seasoned skillet, saute the onion for about 3 minutes before adding the drained or frozen mixed veggies. Continue cooking over medium-high heat until most of the liquid is cooked off.
- Now add in the cooked lentils and stir everything together. Continue cooking until excess liquid is cooked off.
- Finally, add the tomato sauce, tomato paste, coconut aminos, and seasonings. Mix everything together until combined and adjust seasonings to taste before turning off the heat.
- To finish the potato topping, use a fork or potato masher to mash the boiled or steam potatoes with the vegan butter and milk in a bowl. Mash them to your desired consistency.
- Smooth out the lentil filling in the skillet you used, a deep casserole dish, or about 6, 8 oz ramekins. Then top with the mashed potatoes.
- Bake the shepherd's pie(s) for 10 minutes, just until the mashed potato begins to crisp and get golden brown on top.
- Remove and serve with a sprinkle of parsley, if desired.
Notes
- You can use a mix of veggies like peas, corn, and carrots!
- If using dried lentils, cook 1 1/2 cups of dried lentils ahead of time for about 4 cups cooked.
- Feel free to adjust seasonings (thyme, rosemary, garlic, and pepper) to taste! Swap in and out what you prefer.
- I used a frozen, steamable bag of peeled russet potatoes. You can use leftover mashed potatoes for this recipe of peel, cube, and boil russet or red potatoes. You can also use mashed sweet potato.
- Store leftovers covered and sealed in the fridge for up to 6 days or freeze for up to 3 months. Reheat in the microwave or oven for a crisper topping.
Nutrition
- Serving Size: 1 Serving (8 oz)
Keywords: lentil shepherd's pie, vegan shepherd's pie, easy shepherd's pie, gluten-free shepherd's pie, healthy shepherd's pie
Find it online: https://strengthandsunshine.com/lentil-shepherds-pie-vegan/