Lindsay's Vegan Shepherd's Pie

This hearty, plant-based Shepherd's pie is like a warm hug for your soul! It uses heavily spiced lentils & high quality vegan beef, and has an extra thick dose of creamy mashed potatoes on top. (Loosely Inspired by FoodbyMaria.com.)

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Step 1

For the Filling: First, cook your lentils (you can even do this in advance). And Preheat the oven to 400 degrees.

Step 2

To cook lentils, rinse them thoroughly and then add to pot with about 3 cups of water & a bay leaf. Bring to boil, reduce to simmer and cook about 20 minutes until soft. Drain any excess liquid and set lentils aside)

Step 3

While the lentils cook, finely dice all your veggies - onion, celery, carrot. (you want them about the same size to cook evenly)

Step 4

Then heat a large skillet over medium heat and add the olive oil, then onion/celery/carrot/garlic combo. You can do this all at once or separate if your pan isn’t big enough.

Step 5

Add some salt at this point to season the veggies. Cook for 7-8 minutes or until they begin to soften.

Step 6

Then add the spices, tomato paste, and tomato puree and simmer for 10 more minutes.

Step 7

If you have space in your pan, you can push the veggie mixture to the side and add the vegan beef to sauté it a bit. You can also brown it in a separate skillet.

Step 8

Once the beef is browned a little, mix all together with the veggies. Add the lentils and frozen peas in now. Stir to combine.

Step 9

If the mixture seems dry, add a splash of broth, wine or water, but only a little at a time. You want a hearty, meaty filling, not a soupy one. Salt and pepper it to taste, and adjust spices as needed.

Step 10

Wash, and chop your potatoes into medium sized chunks for steaming. Steam potatoes for about 12-15 minutes max. You want them fork tender, but not falling apart. (I don’t peel them but you can. I prefer steaming potatoes, but you can also boil, though time will vary).

Step 11

Put your steamed potatoes in a large mixing bowl and grab your potato masher. Add about 3 tablespoons of butter and let it melt.

Step 12

Then add a splash of milk (you may not need it all), and mash lightly to combine. You want a fluffy, drier mash on top so it holds its shape. Season with salt & pepper.

Step 13

Get out your 9x13 inch baking dish and pour the filling mixture in the bottom. Spread it evenly and pack it down a bit with a spatula.

Step 14

Then dollop your mashed potatoes on top and gently spread with a spatula to cover the whole base. Next, use the back of a fork and lightly drag it over the potatoes to carve some lines vertically and horizontally, for a nice textured top.

Step 15

Then pop it in the oven and bake for 20-25 minutes. For extra browning on the potatoes, you can broil it for 5 minters at the very end.

Step 16

Remove from the oven and let stand for 10 minutes before cutting (this helps it keep its shape). Top with fresh thyme, serve and enjoy!