Vegan Shepherd’s Pie

This super hearty Vegan Shepherd’s Pie is packed with protein, fibre and veggies.  It’s baked up bubbling hot in a cast iron skillet for one comforting and delicious meal!

Last year I shared a traditional shepherd’s pie with lamb and a lovely horseradish mash.  This year I’m mixing things up a bit with this vegan shepherd’s pie.  If you’re a ‘meat-n-potatoes’ kinda person, honestly, you’re not gonna miss the meat at all! This one is super hearty and always hits the spot on a cold day.

Ingredients for Vegan Shepherd’s Pie

For the ‘meaty’ component of this vegan shepherd’s pie I used a combination of lentils and Yves Veggie Ground Round (this is not a sponsored post, it’s just a product I legit love to use (and eat) on a regular basis).  Two of these ingredients really adds a substantial base to this shepherd’s pie.  The veggies give it added oomph and pop of colour. To top, I used sweet potato.  They have such a pretty colour.  Plus, I just love their taste!

How to Make Shepherd’s Pie

• Cook onions for a few minutes. Then, add garlic and cook for a minute.
• Add veggie ground round, carrots, thyme, stock, chili, salt and pepper.  Bring to a simmer and cook for a few minutes until carrots start to get a lil’ tender.
• Add lentils, peas and corn
• Stir in flour
• Pour over stock and cook for a a couple minutes.
• Spread sweet potato mash over top and bake!

I love to have some textural interest to the sweet potato mash, so I don’t smooth them out.  Run a spoon over top so there’s peaks and valleys in the mash.

Tips for Making this Lentil Shepherd’s Pie

• Don’t chop the carrots too thick ’cause you want them to cook tender. You want ’em about this   big—>

• I used sweet potato mash here, but you could use regular tatos if you like.
• Speaking of mash, I just used salt, pepper, nutmeg and almond milk  If you want them a little richer, feel free to add a dab or two of vegan butter.
• I used mushroom broth here from dehydrated mushrooms.  This really adds a rich punch of savoury flavour.  All you do is soak about a cup of mushrooms in some water for about 15 minutes or so.  Strain mushrooms and use stock.  If you don’t have mushroom stock (or prefer not to use it), veggie stock always works good.
• Place a sheet pan under the cast iron pot when you bake this vegan shepherd’s pie.  It will catch any mess that may bubble over. Ain’t nobody got time for cleaning a messy stove, am I right?
• Can’t find (or don’t want to use) the veggie ground round used in this recipe? No problem! Simply use roughly another 1.5 cups of lentils.

Other Easy Comfort Food Recipes you May Enjoy

• Black Bean Burgers
• Cheesy Lentil Quesadillas
• Veggie Korma
• Chickpea Cauliflower Curry

Hope you love this vegan shepherd’s pie as much as I do!

Until next time, take care and chit chat again soon 🙂

~Dawn

P.S. If you think this vegan shepherd’s pie will make your belly happy too, please be sure to hit that Pin button.  Many thanks, you guys! XO

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Vegan Shepherd's Pie

This super hearty Vegan Shepherd's Pie is packed with protein, fibre and veggies.  It's baked up bubbling hot in a cast iron skillet for one comforting and delicious meal!

Course Main Course

Cuisine Irish

Keyword meatless shepherd's pie, lentil shepherd's pie

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 20 minutes

Servings 6

Calories 403 kcal

Author Girl Heart Food

Ingredients

• 1 tbsp olive oil
• 1 onion -roughly chopped
• 3 cloves garlic -minced
• 340 g soy-based crumble (Veggie Ground Round) -I used Yves Veggie Ground
• 2 carrots -chopped
• 1 tbsp fresh thyme -minced, or 1 tsp dried
• 1/4 tsp chili flakes
• 1 tsp salt -divided
• 3/4 tsp black pepper -divided
• 2 tbsp tomato paste
• 19 oz can lentils -rinsed and drained
• 2 cups mushroom broth (unsalted) -or vegetable broth (unsalted), divided
• 1 cup frozen peas
• 1 cup frozen corn
• 2 tbsp all purpose flour
• 2 lbs sweet potatos -cut into chunks
• 1/4 cup almond milk
• 2 tsbp nutritional yeast -optional
• 1/4 tsp nutmeg

Instructions

1. Cook sweet potato in a pot of boiling salted water about 10  minute or until tender. Drain and lay to one side. Preheat oven to 375 F. 

2. Meanwhile, in a 12 inch cast iron skillet on medium low heat oil.  Add onion and cook 5 minutes, or until translucent.

3. Add garlic and cook 1 minute.

4. Add veggie ground round, carrot, thyme, chili flakes, 1/2 tsp of salt, 1/2 tsp black pepper, tomato paste and 1 cup of mushroom stock.  Stir and bring to simmer and cook about 5-7 minutes or until most of the stock is absorbed.

5. Stir in lentils, peas and corn.  Gently sprinkle flour over top and stir in. Pour over remaining 1 cup of mushroom stock and stir to combine.  Cook 2 minutes.

6. Mix reserved sweet potatoes with almond milk, remaining 1/2 tsp of salt, remaining 1/4 tsp of black pepper and nutritional yeast. Spread over lentil mixture.  

7. Carefully place skillet on sheet pan (just in case there is bubbling over) and bake for 45 minutes.  Let cool 15 minutes.  Enjoy!

Recipe Notes

• Don't chop the carrots too thick 'cause you want them to cook tender. You want 'em about this   big
• I used sweet potato mash here, but you could use regular tatos if you like.
• Speaking of mash, I just used salt, pepper, nutmeg and almond milk  If you want them a little richer, feel free to add a dab or two of vegan butter.
• I used mushroom broth here from dehydrated mushrooms.  This really adds a rich punch of savoury flavour.  All you do is soak about a cup of mushrooms in some water for about 15 minutes or so.  Strain mushrooms and use stock.  If you don't have mushroom stock (or prefer not to use it), veggie stock always works good.
• Place a sheet pan under the cast iron pot when you bake this vegan shepherd's pie.  It will catch any mess that may bubble over. 
• Can't find (or don't want to use) the veggie ground round used in this recipe? No problem! Simply use roughly another 1.5 cups of lentils.

Nutrition Facts

Vegan Shepherd's Pie

Amount Per Serving

Calories 403 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Sodium 805mg 34%

Potassium 1146mg 33%

Total Carbohydrates 72g 24%

Dietary Fiber 18g 72%

Sugars 13g

Protein 23g 46%

Vitamin A 82.4%

Vitamin C 54.4%

Calcium 15.2%

Iron 31.1%

* Percent Daily Values are based on a 2000 calorie diet.