Vegan shepherd's pie recipe featuring savory veggies and lentils simmered in a rich tomato sauce, topped with a layer of mashed potatoes and baked to delicious, cozy perfection.
Peel and quarter potatoes and place in a large pot. Fill the pot with water so the potatoes are completely covered. Add 2 teaspoons of salt, cover, and bring to a boil.
Reduce heat, remove the cover, and simmer for 12-15 minutes. Check doneness by inserting a fork in a potato piece. If the fork easily pierces the potato, the potatoes are done. Drain and let the steam release from potatoes. Transfer to a mixing bowl.
Mash potatoes using a potato masher or you can even beat them with a hand mixer. Add butter, coconut milk, 1/2 teaspoon salt, and a few cracks of fresh pepper. Mix well. Taste and adjust seasonings if needed (potatoes need lots of salt!) Set aside.
In a large pan, heat olive oil over medium heat.
Add onion, carrot, and celery. Cook until veggies are tender (about 10 minutes).
Add mushroom and cook until softened (about 5 minutes).
Add garlic, thyme, salt, pepper, and tomato paste. Stir until well combined.
Add red wine and stir until wine is cooked through and mostly evaporated.
Add lentils, broth, bay leaves, and worcestershire sauce. Stir well and bring to a boil.
Reduce heat and simmer for 25 minutes, until most of the liquid is absorbed. Add frozen peas and stir well.
Add lentil veggie mixture to the 9x13 baking dish and spread into an even layer. Spoon mashed potatoes on top and carefully spread into an even layer.
Bake for 30-40 minutes. Mashed potatoes should be golden brown on top. Remove from the oven and let cool for 10 minutes before serving. Top with more black pepper and fresh parsley if desired.
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Notes
Vegan shepherd's pie will keep well for up to 5 days in the refrigerator. Let the leftovers cool completely before transferring to a container with a lid and placing in the fridge.This recipe is great as a make ahead as a freezer meal! If you plan to freeze the whole thing and rebake later, I suggest you prep the shepherd's pie in an aluminum pan... That way you can easily go from freezer to oven no problemMake the dish as directed, but do not bake after you've added the mashed potato layer. Instead, wrap the whole thing in a layer of plastic wrap, then in another layer or two of heavy duty aluminum foil. Keep in the freeze for up to 3 months.To bake from frozen, up wrap the vegan shepherd's pie casserole, and cover with a fresh layer of foil. Bake in a 350 degree preheated oven for 40 minutes. Remove the foil and bake for another 15-20 minutes, until golden on top.