Vegan Shepherds Pie

This Vegan Shepherds Pie is definitely on the list for must have comfort foods! Smelling homemade shepherds pie just makes me feel all warm and cozy and reminds me of being back at my parents house as a child. Actually, when I think of shepherds pie, I think less of shepherds pie and more of mince and potatoes; which I remember eating whenever my grandparents came to babysit me and my siblings… Either way, shepherds pie = comfort food.   

Ingredients in Vegan Shepherds Pie:

Green lentils are the main ingredient in this recipe for vegan shepherds pie – rather than red lentils like I use in my veggie pot pie – because the green lentils hold their shape better for a “meatier” texture. They also have a peppery flavor to them which helps with the flavor of this vegan shepherds pie filling as well.   

I use yellow potatoes here, but russet potatoes, or any white or yellow fleshed potato will do the trick. I like the yellow potatoes because I feel they are smoother and creamier, and mash up a bit better without having to add any liquid. They are perfect when mashed with just a scoop of vegan butter. If you want to make this without vegan butter, you can substitute 1/4 Cup Vegetable Stock in place of the vegan butter.   If you don’t have fresh carrots or celery, or you just want to make this dish a little easier on the prep side of things, you can substitute out the fresh vegetables for more frozen vegetables like green beans, peas, carrots, corn, etc. 

*To make this recipe gluten-free, use: Gluten-free vegan Worcestershire Sauce (worchestershire sauce is not typically vegan, but you can buy vegan gluten-free worchestershire sauce at some grocery stores and health food stores); Gluten-free vegetable stock; and Gluten-free vegan butter or vegetable stock for the potatoes.

How to make Vegan Shepherds Pie:

Start by making the filling. Blend together raw cashews and water (this will help thicken the filling later). Sauté some diced onions in olive oil over medium high heat for 3-5 minutes.  Add vegetable stock and lentils and bring to a boil, then reduce heat to low and cover. Let simmer for 20 minutes.   Stir in carrots and celery then cover and simmer for 3 minutes.  Stir in the frozen vegetables, Worcestershire Sauce, salt, pepper, oregano and the blended cashews.  Pour that all into a 9×13” casserole dish and set it aside while you make the potatoes.

Peel and chop potatoes into halves or quarters and place the potatoes in a large pot. Fill the pot with enough water so the potatoes are submerged about an inch below the surface. Boil the potatoes for about 20 minutes, or until the potatoes are tender when pierced with a fork. Drain the water then add vegan butter (or vegetable stock) to the potatoes and mash with a potato masher until smooth. Spoon the potatoes on top of the lentil filling, then use the back of the spoon to press the potatoes together into a smooth layer. Sprinkle the top with nutritional yeast and corn meal. Bake the shepherds pie at 375°F for 30 minutes, then turn the temperature up to 425°F and bake for 10 more minutes until the top is light golden brown.     

Freezing Vegan Shepherds Pie:

This meal can easily be prepared ahead of time and kept in the refrigerator overnight. If you plan on preparing it more than twenty four hours in advance, I suggest freezing it. You can freeze your shepherds pie in a pyrex baking dish, but I suggest using a foil pan. This makes it easier to go from the fridge to the oven, and also makes it easier for storing longer term without using up your daily baking dishes.

Regardless of whether you use a foil pan or a baking dish, the method of freezing your vegan shepherds pie is the same, wrap it tightly with aluminum foil, and then freeze. You may wish to wrap your foil wrapped shepherds pie in plastic wrap to help keep the foil from falling off in the freezer as well.   

To bake a frozen shepherds pie, defrost the dish in the refrigerator overnight. Bake it at 375°F for 35 minutes, then turn the temperature up to 425°F and bake for 10 more minutes until the top is light golden brown.   

If you refrigerate the shepherds pie in a ceramic dish, be sure to let it sit out for at least 20 minutes before baking so the dish can warm to room temperature. Placing a cold dish in a hot oven can shatter the baking dish, and nobody wants that.Shortcode

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Yield: 12 Servings

Vegan Shepherds Pie

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This Dairy Free, Gluten Free, Vegan Shepherds Pie is made with green lentils and vegetables, topped with potatoes.

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Ingredients

• 1/2 Cup Cashews
• 1/2 Cup Water
• 1 Onion, diced
• 1 Tbsp Olive Oil
• 1 1/2 Cup Green Lentils
• 3 Cups Vegetable Stock (gluten free)
• 1/2 tsp Salt
• 1/4 tsp Ground Pepper
• 1/2 tsp Dried Oregano
• 1 Tbsp Worcestershire Sauce (vegan, gluten free)
• 1/2 Cup Frozen Corn Kernels
• 3/4 Cup Frozen Peas
• 1/2 Cup Celery, diced
• 1 Cup Carrots, diced
• 3.5 - 4 lbs Yellow Potatoes (approximately 10 medium potatoes)
• 1/4 Cup Vegan Butter
• 1 tsp Nutritional Yeast
• 1 tsp Corn Meal

Instructions

1. Prepare the Filling: Blend together the cashews and water. Set aside.
2. Dice the onions.
3. In a large pot, sauté the onions in olive oil over medium high heat for 3-5 minutes.
4. Add the vegetable stock and lentils and bring to a boil, then reduce heat to low and cover. Let simmer for 20 minutes.
5. Stir in the carrots and celery, then cover and simmer for 3 minutes.
6. Stir in the frozen vegetables, Worcestershire Sauce, salt, pepper, oregano and the blended cashews.
7. Pour into a 9x13” baking dish. Set aside.
8. Prepare the Potatoes: Peel and chop the potatoes into halves or quarters. Place the potatoes in a large pot, then fill the pot with enough water so the potatoes are submerged about an inch below the surface.
9. Bring the potatoes to a boil. Cook for 20 minutes, or until the potatoes are tender when pierced with a fork. Drain the water.
10. Add the vegan butter to the potatoes and mash with a potato masher until smooth.
11. Spoon the potatoes on top of the lentil filling, then use the back of the spoon to press the potatoes together into a smooth layer.
12. Sprinkle with nutritional yeast and corn meal.
13. Bake at 375°F for 30 minutes, then turn the temperature up to 425°F and bake for 10 more minutes until the top is light golden brown.

Notes

To make this recipe gluten-free, use: Gluten-free vegan Worcestershire Sauce Gluten-free vegetable stock Gluten-free vegan butter, or vegetable stock for the potatoes

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 626Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 417mgCarbohydrates: 125gFiber: 15gSugar: 9gProtein: 18g