This Lentil Shepherd’s Pie is a hearty and high protein vegan version of the original. Smoky and full of flavor its a perfect vegan comfort food. Made with high protein lentils, mixed vegetables, and a creamy garlic mashed potato topping.
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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 hubby! With the help of a little coconut milk, 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!
This Vegetarian Shepherd’s Pie Recipe Is:
- Hearty
- Filling
- Satisfying
- Loaded with Vegetables
- Flavorful
- A Great Dinner to Meal Prep
- Vegan, Vegetarian, Gluten Free, and High in Protein
What’s In Vegan Shepherd’s Pie with Lentils?
Potatoes, Garlic, Carrots, Celery, Onions – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Brown Lentils: I love using brown lentils in recipes like this, because they are heartier than red lentils and keep their shape better, which makes enjoying them in this sauce so much fun!
- No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
- Smoked Paprika: give an additional depth of flavor to this dish.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
How Do I Make This Shepherd’s Pie Dairy Free?
- Prep the Potatoes: 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. Once potatoes are fork tender, drain the potatoes and garlic and mash. Add the 1/2 cup of coconut milk, and salt and pepper to taste. Set aside.
- Make the Filling: Heat the olive oil in a large Dutch oven, and sauté the onion, carrot, and celery for 10 minutes on low. Add the peas and the vegetable stock, bring to a boil. Add the lentils, 1 tablespoon of the paprika (save the other tablespoon for later), poultry seasoning, salt, and pepper. Stir and let simmer on low for 20 minutes until the vegetables are tender.
- Top the Pie: Add coconut milk to the lentil/veggies. 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.
- Broil: Turn the oven’s broiler to high, and put the Dutch oven (uncovered) for 10-15 minutes, until potatoes are brown and crisp.
- Serve hot, and refrigerate leftovers for up to 3 days.
More High Protein Lentil Dinner Recipes You’ll Love!
Lentil Bolognese Pasta Sauce Recipe (Vegan, Vegetarian)
Lentil Sloppy Joes Recipe with Cooked or Canned Lentils (Vegan, Gluten Free)
Coconut Curry Lentils (Vegan, Gluten Free, Vegetarian)
Lentil Soup with Kale Recipe (Slow Cooker and Stove Top Versions)
Lentil Pasta e Fagioli Soup Recipe (Vegetarian, Gluten Free, High Protein)
Get the Same Ingredients for this Cottage Pie with Lentils
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always, if you make this vegan and gluten free shepherd’s pie recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Lentil Shepherd’s Pie (Vegan/Vegetarian)
Equipment
Ingredients
- 6 potatoes peeled and diced
- 6 cloves garlic peeled
- 2 tbsp olive oil
- 4 carrots peeled and diced
- 4 stalks celery chopped
- 2 sweet onion chopped
- 2 cups frozen peas
- 6 cups cooked brown lentils
- 1 cup No-Salt-Added Vegetable Stock
- 2 tbsp paprika divided
- 1 tbsp poultry seasoning make sure its vegan
- 1 tbsp Himalayan sea salt
- 1 tbsp freshly ground Tellicherry Black Pepper
- 1 13-ounce can coconut milk
Instructions
- Prep the Potatoes: 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. Once potatoes are fork tender, drain the potatoes and garlic and mash. Add the 1/2 cup of coconut milk, and salt and pepper to taste. Set aside.
- Make the Filling: Heat the olive oil in a large Dutch oven, and sauté the onion, carrot, and celery for 10 minutes on low. Add the peas and the vegetable stock, bring to a boil. Add the lentils, 1 tablespoon of the paprika (save the other tablespoon for later), poultry seasoning, salt, and pepper. Stir and let simmer on low for 20 minutes until the vegetables are tender.
- Top the Pie: Add coconut milk to the lentil/veggies. 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.
- Broil: Turn the oven’s broiler to high, and put the Dutch oven (uncovered) for 10-15 minutes, until potatoes are brown and crisp.
- Serve hot, and refrigerate leftovers for up to 3 days.
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!