How to make Vegan Shepherd's Pie With Lentils

We claim that a casserole with creamy mashed potatoes on top is always a good choice. it is Vegan Shepherd’s Pie With Lentils. Just picture your serving spoon piercing the layer of crunchy-smooth garlic-herb mashers. Dreamy, no? But the inside of this vegan shepherd’s pie is just as distinctive as the surface.

There, you’ll find a succulent and savory lentil gravy packed with vegetables. And it all comes together to make a comforting, rich, cozy, and oh-so-good meatless supper!

Vegan Shepherd’s Pie With Lentils

This recipe for Vegan Shepherd’s Pie With Lentils takes one hour to prepare because it is a warm, slow-cooked comfort dish.
We believe you’ll concur that this hour was well spent.
It’s ideal for a comforting winter supper or Sunday dinner. You can serve it on a weeknight if you’re prepared! Why, in our opinion, does this recipe stand out?
The filling is hearty, savory, and thick.
Making Vegan Shepherd’s Pie With Lentils taste as fulfilling as meat-based ones is challenging. Fennel seed, a component of a banger, deceives your brain into believing that there is meat in this situation.
The soft French-cut onions have a texture that is somewhat evocative of meat due to the extremely thick sauce.
It is stuffed with protein from plants.
Lentils and peas give this shepherd’s pie sticking power while providing a substantial amount of plant-based protein.
It takes around an hour to make.
Making a shepherd’s pie recipe frequently requires several hours.
However, we designed this one to be as simple and quick as possible.

Ingredients required to make Vegan Shepherd’s Pie With Lentils

A tasty, rich, and hearty Vegan Shepherd’s Pie With Lentils main meal is created in this savory recipe by simmering vegetables and lentils with aromatic herbs, layering them with seasoned mashed potatoes, then baking them until bubbling and hot.

You’ll need the following, along with some variation ideas:

Olive oil or you can always sauté with 1/4 cup water and any color of onion.
Garlic.
Carrots, either fresh or frozen, can be substituted with one of the other vegetables.
fresh, frozen, or canned corn.
Lentils, canned or fresh cooked (brown, green, or puy), thyme, and rosemary, or use just one of the herbs.
Flour: whole wheat, light spelled, all-purpose, etc.
Vegan tomato paste Tamari or soy sauce can be substituted for the Worcestershire sauce, which adds a more savory flavor.
fresh, frozen, or canned peas.
Use water and vegetable paste instead of vegetable broth (I like to use 1/4 tsp. of Better Than Bouillon; affiliate link).
Potatoes (Yukon or Russet), sliced into 1-inch cubes and sprinkled with parsley as a garnish. My favorite vegan butter is Miyoko’s, although olive oil works well too.
Powder garlic.
Pepper and salt.

How to make Vegan Shepherd’s Pie With Lentils

Vegan Shepherd’s Pie With Lentils Making the lentils in advance (or using canned lentils) and then making two batches of mashed potatoes and using the extra to top your Shepherd’s Pie is excellent.
Prepare.
Turn on the oven to 400°F/200°F. Prepared and ready-to-use lentils and mashed potatoes should be available.

Get the veggie filling going:

In a skillet, warm the vegan butter or olive oil over medium-high heat. Give everything a thorough swirl after adding the mushrooms, carrots, garlic, onion, celery, and thyme. Cook for 10 to 12 minutes, or until the vegetables are soft and the onion is transparent. Use salt and pepper to taste.

Complete the veggie stuffing:

Stir the flour into the skillet to evenly coat all of the vegetables. Boil the mixture after adding the vegetable broth.

Simmer the mixture for a further 5 minutes at medium heat, or until it slightly thickens. Folding in the lentils and peas after removing the skillet from the heat. Re-season to taste, adding more salt and pepper if desired.

Assemble:

In a casserole dish, layer the mashed potatoes on top of the veggie filling. If you want to dress it up, you can pour potatoes over the vegetables or create swirls and designs in the potatoes with the tines of a fork.

The oven is heated to 350 degrees.
Boil the potatoes in a quantity of hot water over the stove, then get rid of their outer skin, and mash them with ghee and soy milk, adding a little salt and black pepper.
Put a pot of vegetable oil in it, add the onions, and stir until wilted.
Add the vegetable broth, peas, corn, garlic, and chili to the baking dish.
We put the mashed potatoes on the vegetable mixture so that a thick layer of it is formed, and put them in the oven for 30 to 40 minutes.
Remove from the oven after the potatoes turn light golden, and serve hot.

Tips to Success in Vegan Shepherd’s Pie With Lentils

Here’s how to make sure Vegan Shepherd’s Pie With Lentils this recipe is always a success.

The secret is creamy mashed potatoes. The contrast in textures is what makes Shepherd’s Pie such a treat. Mashed potatoes that are lumpy simply won’t do.

They must be flawlessly spreadable, silky, and ethereal.

Be sure to undercook the lentils a little bit. Keep a close eye on them since brown lentils can get mushy if they’re overcooked.

Once they are edible-tender, take them off the heat and drain them.

Adopt it as your own. The options are endless: add green beans, swap out the lentils for crumbled tempeh, top with mashed sweet potatoes or cauliflower, etc.

How to Keep Vegan Shepherd’s Pie With Lentils

If you have a lot of leftover Shepherd’s Pie (which is unlikely), store it wrapped in the baking dish.

move the leftovers to a container with a tight sealing.

Keep chilled for up to five days.

Reheating leftovers in the oven at 350°F/180°C or in the microwave until thoroughly heated will depend on how much you’re warming up.

Vegan Shepherd’s Pie With Lentils Benefits

Best Vegan Shepherd’s Pie With Lentils For a hearty, comforting dish that everyone will adore, try Shepherd’s Pie, which combines protein-rich lentils with a mix of veggies in a thick gravy, is topped with traditional mashed potatoes, and is baked to perfection.