Gracious Vegan Shepherd's Pie

By the Gracious Vegan

Gracious Vegan Shepherd's Pie.jpg

I wanted to find a recipe for shepherd's pie that wasn't too much like pot pie and that didn't use meat substitutes. If you like vegan "beef crumbles," there are a number of recipes out there for vegan shepherd's pie that you might like. But I find that omnivores can be suspicious of substitutes, so I kept adapting my recipe until I found shepherd's vegetable nirvana. 

Start the lentils – you’ll need one cup of cooked lentils. You can cook more and freeze the leftovers for another purpose. If you’re just making enough for this recipe, start with 1/3 cup lentils. Put them in a saucepan, cover with water by 2”, bring to a boil, then turn down the heat and simmer, covered, for 20-25 minutes until they are soft but not mushy.

  • Dry lentils, 1/3 cup or more

Preheat oven to 425ºF.

For the filling: put these in a microwave-safe bowl, add 2-3 Tablespoons water, and cook in the microwave until the vegetables are just soft. (That's probably around 5-6 minutes for a weak microwave; about half that for a strong microwave.)

  • 5 medium cloves garlic, peeled and minced
  • 1 onion, diced
  • 2 medium stalks of celery, chopped
  • 2 carrots, diced
  • 3 cups mushrooms, sliced or diced

Put the above vegetables in a Dutch oven on the stove top, add these and stir well, and cook for a minute or two.

  • 1 Tablespoon vegetable oil
  • 2 Tablespoons all-purpose or whole wheat pastry flour
  • ¼ cup parsley, chopped
  • 1 cup cooked lentils
  • 1 tablespoon tomato paste
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 1 teaspoon salt
  • Ground fresh pepper to taste

Add the liquid, stir, turn the heat to medium, and heat until the mixture is bubbly and thick, about 3-5 minutes.

  • ¾ cup dry red wine
  • ¾ cup vegetable broth

Remove the mixture from the heat and pour it into a deep dish 9-10” pie dish.

For the potato topping: Add potatoes to a large pot and cover with water. Bring to a boil, then lower heat and simmer, covered, for 15 minutes until just tender. Remove from heat and drain.

  • 4 russet potatoes, peeled and cut into 1-inch chunks.

Put the potatoes in your mixer’s bowl. With the regular paddle, mix the potatoes by themselves for 1 minute at Speed 2.

Add the following ingredients and mix for 30 seconds at Speed 4, then 1 minute at Speed 6.

  • 1 tablespoon vegan butter
  • ½ cup soy/nut milk
  • 1 teaspoon salt
  • Fresh ground pepper to taste

Replace the paddle with the whisk attachment and whip on Speed 10 for 2-3 minutes.

Spoon the mashed potatoes over the top of the veggies in the pie dish, and smooth so that it is evenly spread. (You can also drag a fork over it in fun patterns.)

Bake the pie for 20-25 minutes at 425 degrees, uncovered.

Allow to cool for five minutes before cutting and serving.

Timing: Around 70-75 minutes

Nutrition: Mostly whole-food 

Gluten-free if you use gluten-free flour in the filling

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