Lentil Shepherd’s Pie (Vegan, Gluten Free, High Protein)

This Lentil Shepherd’s Pie is a creamy and delicious vegan version of the original. Smoky and full of flavor its a perfect vegan comfort food.

I used to make a smoky shepherd’s pie that my family would rave about! Its such perfect comfort food, and even when veganized it gets rave reviews from the fiancé! With the help of a little cashew cream, the lentils get thick and creamy making this dish super hearty for a chilly winter night. It does require the use of a few pots (which normally I hate) but you can clean as you go, and the end product is well worth it!

Lentil Shepherd’s Pie (Vegan, Gluten Free, High Protein)
Prep Time: 30 minutes
Cook Time: 90 minutes

Whats In This Lentil Shepherd’s Pie?

6 medium potatoes, peeled and diced
6 cloves of garlic, peeled
2 tbsp extra virgin olive oil
4 carrots, peeled and diced
4 stalks celery, chopped
2 onions, chopped
1 green pepper
2 cups frozen peas
6 cups cooked brown lentils
1 cup veggie stock
1/2 cup raw unsalted cashews
2 tbsp paprika (divided)
1 tbsp poultry seasoning (make sure its vegan)
1 tbsp cumin
1 tbsp seasoning salt
1 tbsp freshly ground pepper
Pinch of cayenne (if desired)
1/2 cup almond milk

How Do I Make This Shepherd’s Pie?

  1. Begin by soaking the raw cashews in about 1 cup of water. Set aside and let soak until the end of the recipe.
  2. In a medium pot, cover diced potatoes and garlic with cold water and bring to a boil. Let simmer 15 minutes until potatoes are cooked all the way through.
  3. Meanwhile…
    Heat the olive oil in a large dutch oven, and saute the onion, carrot, celery, and pepper for 10 minutes on low. Add the peas and the veggie stock, bring to a boil. Add the lentils, 1 tbsp of the paprika (save the other tbsp for later), cumin, poultry seasoning, salt, and pepper. Stir and let simmer on low.
  4. Once potatoes are fork tender, drain the potatoes and garlic and mash. Add the 1/2 cup of almond milk (use more if the potatoes are too thick). Salt and Pepper it too.
  5. In a blender, mix the soaked cashews and the water, and blend on high for 1 minute. The cashew cream should be nice and thick. Add it to the lentil/veggies and stir. Continue to cook for 5 minutes.
  6. Stir the lentil/veggies in the dutch oven, and top with a layer of mashed potatoes. Use a fork to make creases on the top of the potatoes and sprinkle with the remaining paprika.
  7. Turn the oven’s broiler to high, and put the dutch oven (uncovered) for 10-15 minutes, until potatoes are brown and crisp. Watch the oven so it doesn’t burn, our oven took closer to 20 minutes until the potatoes were perfect.
  8. Serve hot, and refrigerate leftovers for tomorrow!

Lentil Shepherd’s Pie (Vegan, Gluten Free, High Protein)

This Lentil Shepherd's Pie is a creamy and delicious vegan version of the original. Smoky and full of flavor its a perfect vegan comfort food.
0 from 0 votes
Servings 8

Ingredients
  

  • 6 medium potatoes peeled and diced
  • 6 cloves of garlic peeled
  • 2 tbsp extra virgin olive oil
  • 4 carrots peeled and diced
  • 4 stalks celery chopped
  • 2 onions chopped
  • 1 green pepper
  • 2 cups frozen peas
  • 6 cups cooked brown lentils
  • 1 cup veggie stock
  • 1/2 cup raw unsalted cashews
  • 2 tbsp paprika divided
  • 1 tbsp poultry seasoning make sure its vegan
  • 1 tbsp cumin
  • 1 tbsp seasoning salt
  • 1 tbsp freshly ground pepper
  • Pinch of cayenne if desired
  • 1/2 cup almond milk

Instructions
 

  • Begin by soaking the raw cashews in about 1 cup of water. Set aside and let soak until the end of the recipe.
  • In a medium pot, cover diced potatoes and garlic with cold water and bring to a boil. Let simmer 15 minutes until potatoes are cooked all the way through.
  • Meanwhile…
  • Heat the olive oil in a large dutch oven, and saute the onion, carrot, celery, and pepper for 10 minutes on low. Add the peas and the veggie stock, bring to a boil. Add the lentils, 1 tbsp of the paprika (save the other tbsp for later), cumin, poultry seasoning, salt, and pepper. Stir and let simmer on low.
  • Once potatoes are fork tender, drain the potatoes and garlic and mash. Add the 1/2 cup of almond milk (use more if the potatoes are too thick). Salt and Pepper it too.
  • In a blender, mix the soaked cashews and the water, and blend on high for 1 minute. The cashew cream should be nice and thick. Add it to the lentil/veggies and stir. Continue to cook for 5 minutes.
  • Stir the lentil/veggies in the dutch oven, and top with a layer of mashed potatoes. Use a fork to make creases on the top of the potatoes and sprinkle with the remaining paprika.
  • Turn the oven’s broiler to high, and put the dutch oven (uncovered) for 10-15 minutes, until potatoes are brown and crisp. Watch the oven so it doesn’t burn, our oven took closer to 20 minutes until the potatoes were perfect.
  • Serve hot, and refrigerate leftovers for tomorrow!
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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