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Vegan Lentil Shepherd’s Pie

Vegan Lentil Shepherd’s Pie

Perfect Vegan Lentil Shepherd’s Pie: pumpkin & potato mash over a rich herbed lentil stew. Hearty, gluten-free, dairy-free comfort food for family dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 small potimarron about 600g, cut into cubes
  • 2 medium potatoes peeled and chopped
  • 1 tbsp olive oil
  • a pinch nutmeg optional
  • to taste salt and pepper
  • 1 cup green lentils rinsed
  • 1 whole onion finely chopped
  • 2 cloves garlic minced
  • 1 medium carrot diced small
  • 1 stalk celery diced small
  • 2 tbsp olive oil for lentil filling
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 cups vegetable broth
  • to taste salt and pepper for lentil filling

Equipment

  • Two medium pots
  • Potato masher or sturdy fork
  • Baking dish (9x9 inch or similar)
  • Knife and cutting board
  • Stirring spoon or spatula

Method
 

  1. Cook the potimarron and potatoes in salted boiling water for 15-20 minutes until very tender, then drain and mash with olive oil, nutmeg, salt, and pepper.
  2. For the lentil filling, heat olive oil in another pot; sauté onion, garlic, carrot, and celery until soft and translucent (5-7 minutes).
  3. Stir in tomato paste, thyme, and rosemary; add lentils and vegetable broth, bring to a gentle simmer, cover, and cook on low heat for 25-30 minutes until lentils are tender.
  4. Preheat oven to 180°C (350°F); spread the lentil mixture in a baking dish and cover evenly with the pumpkin mash.
  5. Bake for 20-25 minutes until the top is slightly golden and edges are bubbling.
  6. Let sit for a few minutes before serving.

Nutrition

Calories: 350kcalCarbohydrates: 56gProtein: 14gFat: 6gSaturated Fat: 1gSodium: 300mgPotassium: 800mgFiber: 15gSugar: 3gVitamin A: 60IUVitamin C: 25mgCalcium: 6mgIron: 15mg

Notes

This recipe is perfect for meal prep; the flavors improve when stored overnight. The pie is freezer-friendly; it keeps well for up to 3 months in the freezer. Be sure to thaw before reheating.
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