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Vegan Shepherd's Pie
Whip up my Vegan Shepherd's Pie when you're craving comfort. It's made of a meatless filling that's topped with delicious mashed potatoes.
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Prep Time:
20
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
1
hour
hour
Course:
Main Course
Cuisine:
American
Keyword:
Delicious Everyday, meatless shepherd's pie, vegan shepherd's pie, vegetarian Shepherd’s Pie
Servings:
8
-10 people
Calories:
381
kcal
Author:
Oh My Veggies
Ingredients
Potatoes
2
lbs
redskin potatoes
scrubbed and chopped into small pieces
3
tbsp
vegan butter
½
tsp
salt
Filling
2
tbsp
olive oil
1
onion
diced
2
cloves
garlic
minced
2
carrots
peeled and diced
1
stalk
celery
diced
2
cups
lentils
canned, rinsed, and drained
1
cup
peas
fresh or frozen
1
cup
corn
fresh or frozen
1
cup
green beans
chopped; fresh or frozen
1
tbsp
soy sauce
1
tbsp
balsamic vinegar
1
tsp
thyme
½
tsp
salt
1 ½
cups
vegetable stock
2
tbsp
cornstarch
¼
cup
water
US Customary
-
Metric
Instructions
Preheat oven to 400°F.
Add potatoes to a large pot of salted water, bring to a boil, and simmer until potatoes are fork tender, about 10–15 minutes.
Drain potatoes and add vegan butter and salt, then mash until mostly smooth (some lumps are okay).
Heat oil in a large skillet over medium heat. Then add onion, garlic, carrots, and celery and cook until tender, about 6–8 minutes.
Add the lentils, peas, corn, green beans, soy sauce, balsamic vinegar, thyme, and salt and mix well. Allow to cook an additional 2–3 minutes.
Whisk the cornstarch and water together in a small bowl to form a slurry mixture. Add the cornstarch slurry to the lentil mixture.
Add the vegetable stock to the lentil mixture, and bring to a boil. Then reduce heat and simmer for a few more minutes until thickened.
Transfer the lentil filling to a large casserole dish.
Spoon potatoes over the top and smooth down, using a fork to create ridges.
Bake in preheated oven 35–45 minutes or until filling is bubbly and potatoes are starting to turn golden brown.
Notes
You can assemble this pie in advance and bake it when you're ready to eat it.
You can also use 4 cups of frozen veggie mix (with carrots, corn, peas, and green beans) to cut down on prep time.
I left the potato skins on for a more rustic type of dish, but you can peel them if you prefer or even use a different type of potato.
Nutrition
Calories:
381
kcal
Carbohydrates:
60
g
Protein:
17
g
Fat:
9
g
Saturated Fat:
1
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
5
g
Trans Fat:
1
g
Sodium:
665
mg
Potassium:
1172
mg
Fiber:
19
g
Sugar:
7
g
Vitamin A:
2967
IU
Vitamin C:
24
mg
Calcium:
61
mg
Iron:
5
mg
Craving more veg-friendly recipes?
Shop our collection of
vegetarian and vegan cookbooks
, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!