Description
This wholesome Vegan Lentil Shepherd’s Pie features a rich, savory lentil filling simmered with aromatic herbs, red wine, and flavorful seasonings, topped with creamy mashed potatoes and cauliflower blended with vegan butter and coconut milk. Baked to bubbly perfection and finished under the broiler for a golden crust, this comforting plant-based dish serves 8 and is perfect for a hearty family meal.
Ingredients
Scale
Lentil Filling
- 1 tablespoon olive oil
- 3 large yellow onions, diced
- 8 cloves garlic, minced (use less if preferred)
- 1 tablespoon fresh thyme leaves, roughly chopped
- 2 teaspoons fresh rosemary leaves, roughly chopped
- 3 tablespoons tomato paste
- 1/2 cup (120 mL) dry red wine (such as Pinot Noir or Malbec)
- 1 1/2 cups (10 ounces / 285g) green lentils (or brown lentils)
- 3 3/4 cups (900 mL) vegetable broth
- 2 bay leaves
- 1 1/2 teaspoons sweet or hot paprika
- 1/4 cup (56g) smooth tahini
- 1 tablespoon tamari (or soy sauce)
- 1 tablespoon good-quality balsamic vinegar
- 2 teaspoons vegan Worcestershire sauce (optional)
- 1 1/2 – 2 teaspoons kosher salt, plus more for taste
- Freshly cracked black pepper to taste
Mashed Potato Topping
- 20 ounces (680g) Russet potatoes
- 16 ounces (454g) cauliflower, cut into large florets
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1 rosemary sprig (optional)
- 4 tablespoons vegan butter, softened at room temperature (or olive oil)
- 1/2 cup (120 mL) lite coconut milk
- 1 tablespoon nutritional yeast
- Freshly cracked black pepper to taste
Finishing and Garnish
- Extra virgin olive oil for baking and finishing
- Flaky sea salt and black pepper
- Fresh thyme leaves
- Chopped flat-leaf parsley
Instructions
- Make the Lentil Filling: Heat olive oil in an ovenproof 12-inch skillet over medium to medium-high heat until hot. If you lack an ovenproof skillet, plan to transfer the cooked filling to a baking dish later.
- Sauté Onions and Aromatics: Add diced onions with a couple pinches of salt and cook for 8-10 minutes until browned, stirring occasionally for even cooking. Add minced garlic, thyme, and rosemary; cook 2 minutes, stirring frequently to avoid burning.
- Incorporate Tomato Paste: Push onions to the pan edges creating a center space. Add tomato paste in the middle and stir for 2-3 minutes until it darkens in color, reducing heat to medium if needed.
- Deglaze with Red Wine: Pour in red wine, stirring to loosen browned bits. Cook until mostly evaporated and alcohol scent dissipates, about 3-4 minutes.
- Add Lentils and Broth: Add vegetable broth, lentils, bay leaves, and paprika. Stir and bring to a boil, then reduce heat to a rapid simmer. Cook for 25-30 minutes until lentils are tender and most liquid is absorbed.
- Finish Lentil Mixture: Lower heat and stir in tahini, tamari, balsamic vinegar, and optional vegan Worcestershire sauce. Season with about 1 teaspoon kosher salt and black pepper. Set aside.
- Prepare Vegetables for Topping: Peel and rinse potatoes; chop into eighths. Place potatoes and cauliflower in a large saucepan or Dutch oven and cover with water. Add 1 1/2 teaspoons kosher salt and rosemary sprig on top. Bring to a boil and cook about 15 minutes until very soft.
- Drain and Dry Vegetables: Drain vegetables thoroughly. Remove rosemary sprig. Pat potatoes dry and squeeze excess water from cauliflower to avoid watery mash.
- Mash the Topping: Return vegetables to pot or bowl. Add softened vegan butter, lite coconut milk, nutritional yeast, salt, and pepper. Mash with a handheld masher or immersion blender until smooth. Adjust salt and pepper to taste.
- Assemble the Pie: Preheat oven to 375°F (190°C). If using an ovenproof skillet, leave lentil filling in it; otherwise, transfer to a 3 quart (3 liter) baking dish. Smooth lentil mixture evenly. Spread mashed potato topping to cover filling completely. Drizzle with extra virgin olive oil and sprinkle with salt, pepper, and fresh thyme leaves.
- Bake: Bake for 20 minutes until filling bubbles. Remove from oven and switch the oven to broil.
- Broil for Crust: Place pie under broiler for a few minutes to achieve a golden-brown crust. Watch closely to prevent burning. Remove from oven and drizzle with olive oil. Garnish with chopped parsley if desired.
- Rest and Store: For firmer slices, allow pie to rest for at least 20 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Use less garlic if preferred, as 8 cloves may be strong for some.
- To prevent watery mashed topping, thoroughly drain and squeeze out excess water from cauliflower.
- If you don’t have an ovenproof skillet, transfer the lentil filling to a baking dish before baking.
- Optional vegan Worcestershire sauce adds depth but can be omitted.
- Allow resting time after baking for the shepherd’s pie to solidify for easier serving.
- The red wine can be substituted with additional vegetable broth for a non-alcoholic version.
