This Vegan Lentil Shepherd's Pie makes for a showstopping holiday meal, or just a super hearty meatless dinner. It's loaded with healthy flavor from protein-packed lentils, fresh herbs, and creamy mashed potatoes- all baked to golden perfection.
Heat a large deep-sided ovenproof pan over medium heat. Add olive oil, celery, carrots, and onions, and cook for 7-8 minutes, until the vegetables are just softened and onions are beginning to brown.
Add the garlic, thyme, rosemary, and smoked paprika. Cook for 1-2 more minutes.
Add the balsamic vinegar and deglaze the pan, being sure to scrape any browned bits from the bottom of the pan. Add crushed tomatoes and stir.
Add the vegetable broth and lentils. Stir. Bring to a boil, then reduce heat and simmer for about 25 minutes, until lentils are tender and most of the liquid is absorbed.
Stir in the corn kernels and cook for a couple more minutes, until corn is warmed through. Add salt and black pepper, adjusting to taste.
Make the Mashed Potato Topping
Peel the potatoes and rinse under running water. Roughly chop the potatoes.
In another pot, cover the potatoes with enough salted water to cover them completely. Bring to a boil, and cook for 15-20 minutes, until fork tender.
Drain the potatoes and return them to the pot or a mixing bowl. Mash the potatoes together with the nondairy milk and vegan butter. Season to taste with salt and pepper.
Assemble the Shepherd's Pie
Preheat oven to 375 degrees F.
Spread the mashed potatoes over top of the lentil and vegetable mixture in the ovenproof pan.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!