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