Why Make This Recipe
Festive Vegan Lentil Shepherd’s Pie is the perfect dish for any gathering. It combines hearty lentils and vegetables with creamy mashed potatoes, making it a comforting meal. This recipe is not only delicious but also plant-based, catering to vegans and those looking for healthier options. It’s a great choice for holidays, family dinners, or cozy evenings at home.
How to Make Best Festive Vegan Lentil Shepherd’s Pie
Ingredients:
- 1 cup brown or green lentils
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced small
- 2 stalks celery, chopped finely
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups low-sodium vegetable broth
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 large russet potatoes, peeled and chopped
- ½ cup plant-based milk (almond or oat)
- 2 tablespoons vegan butter
- 1 tablespoon nutritional yeast (optional)
- Fresh parsley, chopped (for garnish)
Directions:
For the Lentil Filling: Rinse lentils under cold water. In a pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes until softened. Stir in garlic and cook for another minute. Add lentils, tomato paste, vegetable broth, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
For the Mashed Potato Topping: Boil chopped potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to pot. Add plant-based milk, vegan butter, nutritional yeast (if using), and salt. Mash until smooth.
To Serve: Preheat oven to 400°F (200°C). In a baking dish, layer lentil filling at the bottom and spread mashed potatoes on top. Bake for 25-30 minutes until the top is golden. Garnish with parsley and serve hot.
How to Serve Best Festive Vegan Lentil Shepherd’s Pie
Serve this comforting pie hot, garnished with fresh parsley. It pairs nicely with a simple side salad or steamed vegetables for a complete meal. Guests will love its warm flavors and heartiness, making it a hit at any dinner table.
How to Store Best Festive Vegan Lentil Shepherd’s Pie
Once cooled, store any leftovers in an airtight container in the refrigerator. This dish can be kept for up to 3-4 days. You can also freeze portions for later. Just thaw and reheat in the oven or microwave before serving.
Tips to Make Best Festive Vegan Lentil Shepherd’s Pie
- Make sure to rinse lentils well to remove any grit.
- Feel free to add other veggies like peas or mushrooms to the lentil filling for extra flavor.
- For a creamier mashed potato topping, add more plant-based milk or vegan butter.
Variation
You can vary the recipe by using sweet potatoes instead of russet potatoes for a sweeter taste. Additionally, try adding different herbs like rosemary or oregano to the lentil filling for a unique flavor.
FAQs
1. Can I make this dish ahead of time?
Yes! You can prepare the lentil filling and mashed potatoes in advance. Just assemble and bake when ready to serve.
2. What can I use instead of lentils?
You can substitute lentils with other beans, like black beans or chickpeas, but keep in mind that the cooking time may change.
3. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses lentils and vegetables. Just double-check your vegetable broth for any gluten-containing additives.
Festive Vegan Lentil Shepherd’s Pie
Ingredients
Method
- Rinse lentils under cold water.
- In a pot, heat olive oil over medium heat.
- Add onion, carrots, and celery; sauté for 5-7 minutes until softened.
- Stir in garlic and cook for another minute.
- Add lentils, tomato paste, vegetable broth, thyme, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
- Boil chopped potatoes in salted water until fork-tender, about 15-20 minutes.
- Drain and return to pot.
- Add plant-based milk, vegan butter, nutritional yeast (if using), and salt.
- Mash until smooth.
- Preheat oven to 400°F (200°C).
- In a baking dish, layer lentil filling at the bottom and spread mashed potatoes on top.
- Bake for 25-30 minutes until the top is golden.
- Garnish with parsley and serve hot.
