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Vegan Shepherd’s Pie with Lentils, Mushrooms & Peas

If you need comfort food or need a healthy plant-based meal for a hungry family, this vegan Shepherd’s Pie is it! This warm and comforting dish is still full of deep and rich flavor, even without the meat.

Shepherd’s Pie is also called cottage pie by some depending on the filling. This simple, hearty vegan version is loaded with lentils, mushrooms, peas, and bulgur.

I love adding a resistant starch like bulgur. Resistant starch fills you up faster and keeps you full longer.

The mashed potatoes are made with unsweetened, non-dairy soy milk and a little salt and pepper. You could also add a little vegan butter for a little extra richness.

Now the good news. As a result of these plant-based ingredients, you save over 20 grams of saturated fat. So why not replace your next shepherds pie with plant-based protein? It is easy and delicious. If you want to save some time, you can buy cartons of cooked lentils and prepare your mashed potatoes ahead of time. Then you can throw it all together when you get home from work.

If you enjoyed the Vegan Shepherd’s Pie video – here is a link to the recipe.

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Vegan Shepherd’s Pie with Lentils

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

Main

• 2 lb. medium red or gold potatoes, quartered
• 3/4 cup unsweetened non-dairy milk (I like soy for this recipe)
• 1/3 cup vegetable broth for sautéing plus 1 1/4 cups for broth
• 3/4 teaspoon salt (separated)
• 1/2 teaspoon ground black pepper (separated)
• 1 onion, chopped
• 4 garlic cloves, chopped
• 10-12 ounces of brown or white mushrooms, sliced
• 2 tablespoons chopped fresh thyme
• 2 1/2 cups [b]cooked[/b] lentils **recipe below
• 1/2 cup [b]uncooked[/b] bulgur
• 2 tablespoons reduced-sodium soy sauce or Tamari
• 3/4 cup frozen green peas
• 1/4 cup fresh chives, chopped

Method

 

Steps

1. Pre-heat oven to 350 degrees F
2. Place potatoes into a large saucepan and cover with water. Bring to a boil over high. Reduce heat and simmer 15-20 minutes or until tender
3. Return potatoes to saucepan. Add non-dairy milk, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper to potatoes and mash until smooth. I like a few lumps.
4. Heat 1/3 cup of vegetable broth in a large heavy pot.
5. Add the onion and sauté for 3-4 minutes. Add the garlic and cook another minute, stirring frequently.
6. Add the mushrooms and thyme and sauté for another 8-10 minutes or until the mushrooms are tender. Add more vegetable broth if sticking.
7. Add the lentils, bulgur, 1 1/4 cups of vegetable broth, soy sauce, 1/4 teaspoon salt and 1/4 teaspoon of pepper. Simmer 15 minutes until thickened. Stir in the peas.
8. Spoon the lentil mixture into a 13 x 9 inch greased baking dish. Top with mashed potato mixture.
9. Bake at 350 degrees for approximately 20 minutes.
10. Garnish with fresh chopped chives.