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This is the second shepherd’s pie recipe we’ve done on VegHead. Lentil shepherd’s pie 2.0 is an attempt to get our omnivore mother’s to enjoy a traditional comfort food without the meat. Judging by the lack of leftovers we’ll call it a success! In this incarnation of the classic, the mushrooms and red wine play a real role in giving the dish an upscale vibe. The addition of a sweet potato to the topping gives this shepherd’s pie a nice golden crust. I found the overall taste to be very nice and the dish is quite light and doesn’t make you feel too full. Paired with a salad this is a great fall or winter meal that everyone will enjoy.

Lentil Shepherd's Pie 2.0
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Lentil Shepherd’s Pie 2.0

Course: DinnerCuisine: vegan, vegetarian, gluten freeDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

Ingredients

  • 5 medium white or Yukon gold potatoes

  • 1 small sweet potato

  • 1/4 cup of non dairy milk

  • 1 red onion, diced

  • 6 mushrooms diced

  • 1 large carrot, diced

  • 4 clove of garlic, minced

  • 2 Tbsp of corn starch

  • 2 1/2 cups of cooked or canned green or brown lentils

  • 1 540 ml can of diced tomatoes

  • 1/2 tsp of thyme

  • 1/2 tsp of sage

  • 1/2 tsp of rosemary

  • 1/2 tsp of basil

  • 1/2 tsp of oregano

  • 2 Tbsp of nutritional yeast

  • 1/4 cup of red wine

  • 3 Tbsp of tamari or soy sauce

  • 2 tsp of vegan Worcestershire sauce (if you have it)

  • 1 cup of vegetable stock

  • Salt and pepper to taste

Directions

  • Bring a large pot of water to a boil
  • Peel and quarter the potatoes.
  • Add the potatoes to the boiling water and simmer for about 15 minutes until the potatoes are soft but not falling apart.
  • When the potatoes are done, drain the water, rinse the potatoes and add them back to the pot.
  • Preheat your oven to 400° F.
  • While the potatoes are cooking heat a large non stick pan over medium and add the onion, garlic, mushrooms and carrots and cook until the onions turn translucent.
  • Add the corn starch and the lentils to the pan. Reduce the heat and stir well.
  • To the potatoes, add the non dairy milk, 1 Tbsp of nutritional yeast and a pinch of salt and mash until smooth. You can add a little vegan margarine to the potatoes as well if you like.
  • To the onion/lentil mixture add the herbs and tomatoes and stir well.
  • Add 1 Tbsp of nutritional yeast, red wine, tamari and Worcestershire sauce to the onion/lentil mixture and stir well.
  • Add 1 cup of vegetable stock to the onion/lentil mixture and bring to a light boil. Simmer for one minute and then remove from heat.
  • Pour the onion/lentil mixture evenly into a medium sized, oven safe baking dish.
  • Spread the potato mixture evenly over the onion/lentil mixture using the back of a wet spoon.
  • Bake uncovered for 30 minutes. Allow the pie to cool for a few minutes before serving with a dash of salt and pepper.

Notes

    Lentil Shepherd’s Pie 2.0
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