This super hearty vegan lentil 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!
A little while back I shared a traditional shepherd’s pie with lamb and a lovely horseradish mash.
Today I’m mixing things up a bit with this vegan lentil 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….and we all need food like that this time of year, don’t we?
What Goes in Vegan Lentil Shepherd’s Pie?
For the ‘meaty’ component of this vegan shepherd’s pie I used a combination of lentils and a veggie ground round (‘Yves Veggie Ground Round’ (not sponsored, just a product I enjoy)).
You can find the ‘ground round’ in your grocery store typically where you would find tofu. The lentils and ground round really add a substantial base to this shepherd’s pie.
Other ingredients are –
- Olive oil
- Sweet Potato
- Mushroom stock
- Tomato Paste
- Flour (to thicken)
- Almond milk and nutritional yeast (for the sweet potatoes)
How to Make Vegan Shepherd’s Pie
You would make a vegan shepherd’s pie much in the same way you would a classic shepherd’s pie….just instead of using a protein like lamb, you would use a vegan alternative. So, to make this vegan shepherd’s pie you simply –
- Cook onions for a few minutes. Then, add garlic and cook for a minute.
- Add veggie ground round, carrots, thyme, broth, 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 remaining broth and cook for a a couple minutes.
- Spread sweet potato mash over top and bake!
Full details in recipe card below.
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 Recipe Success
Don’t chop the carrots too thick ’cause you want them to cook tender. You want ’em about this big—>
For the mash, salt, pepper, nutmeg and almond milk was used. If you want your potatoes a little richer, feel free to add a dab or two of vegan butter.
Mushroom broth was used. 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 or you could use store-bought broth.
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?
Variations For This Recipe
Other veggies could be substituted or added to the mix, like celery or mushrooms.
Don’t have sweet potato or prefer not to use? Try regular potato.
Sub the mushroom broth for veggie broth
Other Easy Comfort Food Recipes you May Enjoy
- Black Bean Burgers – Super easy to prepare and can be garnished to taste with your favourite toppings.
- Corn and Black Bean Quesadillas – Made in minutes, these vegetarian quesadillas are perfect for a quick weeknight dinner, weekend eats or game day alike.
- Veggie Korma – Forget takeaway and make your own korma at home! With plenty of veggies and a creamy sauce, it’s one satisfying dinner.
- Chickpea Cauliflower Curry – Delicious on its own or with your favourite side. So hearty!
Hope you love this veggie shepherd’s pie as much as we do!
Until next time, take care and chit chat again soon 🙂
P.S. If you think this sweet potato shepherd’s pie will make your belly happy too, please be sure to hit that Pin button. Many thanks, you guys! XO
Vegan Lentil Shepherd’s Pie
- 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 tbsp nutritional yeast -optional
- 1/4 tsp nutmeg
- 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.
- Meanwhile, in a 12 inch cast iron skillet on medium low heat oil. Add onion and cook 5 minutes, or until translucent.
- Add garlic and cook 1 minute.
- 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 broth. Stir and bring to simmer and cook about 5-7 minutes or until most of the stock is absorbed.
- Stir in lentils, peas and corn. Gently sprinkle flour over top and stir in. Pour over remaining 1 cup of mushroom broth and stir to combine. Cook 2 minutes.
- 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.
- Carefully place skillet on sheet pan (just in case there is bubbling over) and bake for 45 minutes. Let cool 15 minutes. Enjoy!
- For the mash, salt, pepper, nutmeg and almond milk was used. If you want your potatoes a little richer, feel free to add a dab or two of vegan butter.
- Mushroom broth was used. 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 or you could use store-bought broth.
- 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.
- Other veggies could be substituted or added to the mix, like celery or mushrooms.
- Don’t have sweet potato or prefer not to use? Try regular potato.
- Sub the mushroom broth for veggie broth