VEGAN SHEPHERD’S PIE
This Vegan Shepherd’s Pie is a nourishing single-serve dish crafted for warmth and satisfaction. With hearty lentils as the protein base, colourful mixed vegetables for crunch and nutrition and a creamy topping of mashed potatoes, it’s a complete comfort meal. Perfectly seasoned with salt and pepper and brought together with a touch of olive oil, this wholesome pie delivers a familiar home-cooked charm without animal products. Ideal for chilly evenings, this British classic is reimagined to suit plant-based diets while keeping its soul-soothing essence intact. It’s quick to make, uses minimal ingredients and is satisfying enough to be the main dish. Whether you’re eating solo or planning to cook in batches for the week, this recipe is nutritious, filling, and incredibly easy to love.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
British
PREPARATION/TECHNIQUES
Bake, One-Pot Wonders
OCCASION/HOLIDAY
Winter, Fall, Family Reunion, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Healthy, High Fibre, Low Fat, Quick & Easy
DISH TYPE
Casserole / Gratin
INGREDIENTS
There are the following ingredients for Vegan Shepherd’s Pie:
- ½ cup cooked lentils
- ½ cup mixed vegetables (peas, carrots, corn)
- ½ cup mashed potatoes
- 1 tsp olive oil
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 304.5 kcal
- Fat: 8.5 g
- Saturated Fat: 1.4 g
- Carbohydrate: 45.7 g
- Sugar: 4.4 g
- Sodium: 713.7 mg
- Fiber: 12.1 g
- Protein: 13.1 g
- Calcium: 66.8 mg
- Iron: 4.6 mg
- Potassium: 960.8 mg
- Trans Fat: 0.1 g
PREPARATION
These steps are followed for the preparation of Vegan Shepherd’s Pie:
- Preheat Oven: Preheat your oven to 190°C (375°F).
- Sauté Base: Heat olive oil in a small oven-safe skillet over medium heat. Add the cooked lentils and mixed vegetables. Season with salt and pepper, then sauté for 3 to 4 minutes until vegetables are heated through.
- Assemble Layers: Spread the sautéed mixture evenly in the bottom of the skillet or a small baking dish.
- Add Topping: Gently spoon the mashed potatoes over the lentil-vegetable base and smooth out the top.
- Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes or until the mashed potatoes are lightly golden and the base is bubbling around the edges.
- Serve: Remove from the oven and let it cool slightly before serving.
PREP TIME
10 minutes
COOKING TIME
25 minutes
TIPS
Here are some helpful tips for Vegan Shepherd’s Pie:
- Use Leftovers: You can use leftover mashed potatoes to save prep time.
- Speed It Up: Frozen mixed vegetables work great and cut down on chopping.
- Add Depth: For a richer flavour, add a splash of soy sauce or a pinch of dried thyme to the lentil mixture while sautéing.
- Make Mash Creamier: Blend in a touch of plant milk or vegan butter for extra creamy mashed potatoes.
VARIATIONS
- Add Protein: Stir in 1 tablespoon of nutritional yeast or a few cubes of firm tofu for a protein boost.
- Spice It Up: Add a pinch of cayenne or smoked paprika to the lentils for a spicy twist.
- Grain Option: Replace lentils with cooked quinoa or black beans for variety.
- Allergy-Friendly: Use olive oil spray and ensure no added soy is added to the vegetable mix for soy-free prep.
PREPPING AND STORAGE
- Fridge: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a freezer-safe dish for up to 1 month. Defrost in the fridge overnight and reheat in the oven at 180°C (350°F) for 15 to 20 minutes.
- Batch Cooking: To prep meals, double or triple the quantities and bake them in separate ramekins or a divided dish.