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Prepare the mashed potato topping: Place the peeled and quartered potatoes in a large saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well. Return potatoes to the hot pan, add warmed plant-based milk, melted butter, 1 teaspoon salt, 1/4 teaspoon black pepper, and nutritional yeast (if using). Mash until smooth and creamy. Set aside.

Start the lentil filling: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion, diced carrots, and diced celery. Sauté for 5-7 minutes, until vegetables begin to soften. Add minced garlic and cook for another 1 minute until fragrant.

Build the filling base: Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor. Add the rinsed dried lentils, vegetable broth, Worcestershire sauce, dried thyme, dried rosemary, bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.

Simmer the lentil filling: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed. Remove and discard the bay leaf. Stir in the frozen peas and frozen corn.

Preheat your oven to 375°F.

Assemble the pie: Transfer the lentil filling evenly into a 9x13 inch baking dish. Carefully spread the mashed potato topping over the lentil filling, using a spoon or spatula to create an even layer. You can create decorative swirls or peaks with a fork if desired.

Bake the shepherd's pie: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the potato topping is lightly golden brown and the filling is bubbly around the edges.

Optional browning: For a deeper golden crust, you can carefully broil the pie for 2-3 minutes at the end of the baking time. Watch closely to prevent burning.

Rest and serve: Remove the pie from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired.


Prepare the mashed potato topping: Place the peeled and quartered potatoes in a large saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well. Return potatoes to the hot pan, add warmed plant-based milk, melted butter, 1 teaspoon salt, 1/4 teaspoon black pepper, and nutritional yeast (if using). Mash until smooth and creamy. Set aside.

Start the lentil filling: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion, diced carrots, and diced celery. Sauté for 5-7 minutes, until vegetables begin to soften. Add minced garlic and cook for another 1 minute until fragrant.

Build the filling base: Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor. Add the rinsed dried lentils, vegetable broth, Worcestershire sauce, dried thyme, dried rosemary, bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.

Simmer the lentil filling: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed. Remove and discard the bay leaf. Stir in the frozen peas and frozen corn.

Preheat your oven to 375°F.

Assemble the pie: Transfer the lentil filling evenly into a 9x13 inch baking dish. Carefully spread the mashed potato topping over the lentil filling, using a spoon or spatula to create an even layer. You can create decorative swirls or peaks with a fork if desired.

Bake the shepherd's pie: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the potato topping is lightly golden brown and the filling is bubbly around the edges.

Optional browning: For a deeper golden crust, you can carefully broil the pie for 2-3 minutes at the end of the baking time. Watch closely to prevent burning.

Rest and serve: Remove the pie from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired.
