Go Back Email Link
–+ servings
Another angle of the vegan shepherd's pie slice on a plate with salad and pickled red cabbage.
Print Recipe Add to Collection
No ratings yet

Vegan Shepherd's Pie

Make a plant-based twist on shepherd's pie with this flavorful recipe. Packed with lentils, sweet potatoes, and veggies, it's a wholesome and satisfying meal.
Prep Time10 minutes
Cook Time15 minutes
Bake time10 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Diet: , , , , ,
Keyword: potato pie, vegan pie, vegan shepherd's pie
Season: Fall Recipes, Winter Recipes, Year Round
Diet: Gluten-Free, Grain-Free, High-Protein, Nut-Free, Refined Sugar-Free, Soy-Free, Vegan, Vegetarian, Whole Food Plant-Based
Method: Bake, Meal-Prep, Steamed or Boiled, Stir-Fry
Ingredient Group: Beans & Legumes, Spices, Vegetable Recipes
Servings: 8 servings
Calories: 294kcal
Author: Natasha Gomez Akel

Equipment

Ingredients

  • ¾ cup potatoes 6 oz
  • ¾ cup sweet potatoes 6 oz
  • 1 ¾ cup lentils cooked
  • 1 ¾ cup chickpeas cooked
  • 2 stalks celery chopped
  • 1 onion chopped
  • 4 cloves garlic chopped
  • 2 carrots 5 oz
  • 8 oz mushrooms chopped
  • 4 tablespoons tomato paste
  • 1 tablespoons thyme dry
  • 5 tablespoons olive oil extra virgin
  • ½ cup sweet peas frozen or canned
  • 1 oz vegetable bouillon ground (3 cubes)
  • ¾ cup red wine

Optional

Cups - Metric

Instructions

  • Steam the Potatoes and Sweet Potatoes: In a large pot with a steamer insert, add the diced potatoes and sweet potatoes. Steam until soft, about 10-15 minutes. Once cooked, transfer them to a large bowl and mash with one cube of vegetable bouillon and one cup of water until smooth. Set aside.
  • Prepare the Vegetables: In a large pan, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion, garlic, carrots, celery, and mushrooms. Cook until the vegetables are softened and the mushrooms release their moisture, about 8-10 minutes.
  • Add the Lentils and Chickpeas: Add the cooked lentils, chickpeas, 2 tbs of tomato paste, dried thyme, and two cubes of ground vegetable bouillon to the pan with the sautéed vegetables. Stir well to combine.
  • Deglaze with Red Wine: Pour in the red wine and remaining 2 tbs tomato paste and cook for 5 minutes, allowing the wine to reduce and the mixture to thicken.
  • Incorporate the Peas: Add the sweet peas to the mixture and stir to combine.
  • Assemble the Casserole: Preheat your oven to 390°F (200°C). Transfer the lentil and chickpea mixture to an oiled baking dish and spread it evenly. Spoon the mashed potato and sweet potato mixture over the top, spreading it evenly with a spatula. Optionally top with homemade vegan parmesan.
  • Bake: Place the assembled casserole in the preheated oven. Bake for 10-15 minutes, or until the top is golden and slightly crispy.
  • Serve: Remove from the oven and let cool slightly before serving.

Notes

Additional tip: The longer you let the pie sit, the firmer the portions will be when cut.

Nutrition

Calories: 294kcal | Carbohydrates: 48g | Protein: 16g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 791mg | Potassium: 885mg | Fiber: 18g | Sugar: 5g | Vitamin A: 5721IU | Vitamin C: 15mg | Calcium: 67mg | Iron: 5mg