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Hearty Vegan Shepherd’s Pie with Mixed Veggies

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine British, Irish
Servings 6

Equipment

  • Large skillet or sauté pan For cooking the lentil-veggie filling. A cast-iron skillet can go from stovetop to oven.
  • Large pot To boil the potatoes for mashing.
  • Potato masher or hand mixer A masher gives a rustic texture, while a mixer creates fluffier potato toppings.
  • 9x9 baking dish or oven-safe skillet To bake the pie. A deep dish allows for a generous filling-to-topping ratio.
  • Wooden Spoon or Spatula For sautéing veggies and stirring the filling.
  • Colander and peeler For prepping potatoes.

Ingredients
  

For the Filling

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks chopped
  • 1 cup mushrooms chopped (cremini or button mushrooms work well)
  • 1 ½ cups cooked green or brown lentils or canned, rinsed
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon rosemary
  • Salt and black pepper to taste
  • 1 tablespoon flour use gluten-free if needed, or arrowroot for paleo
  • 1 cup vegetable broth

For the Potato Topping

  • 4 medium russet potatoes peeled and chopped
  • 2 tablespoons vegan butter
  • ½ cup unsweetened plant-based milk like oat or almond
  • Salt and pepper to taste

Optional: garlic powder or nutritional yeast for extra flavor

Instructions
 

Step 1: Prepare the Potato Topping

  1. Start by adding peeled and chopped potatoes to a large pot of salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return the potatoes to the pot. Add vegan butter, plant milk, salt, pepper, and optional garlic powder or nutritional yeast. Mash until smooth and fluffy. Set aside.

Step 2: Sauté the Base Veggies

  1. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add garlic, carrots, and celery. Sauté until slightly softened—about 5–7 minutes.

Step 3: Build the Filling

  1. Add chopped mushrooms and cook until browned. Stir in tomato paste, soy sauce, smoked paprika, thyme, rosemary, salt, and pepper. Mix well. Then add lentils, frozen peas, and corn.

Step 4: Thicken the Mixture

  1. Sprinkle the flour over the veggie mix and stir until fully incorporated. Pour in vegetable broth and bring the mixture to a simmer. Cook until thickened, about 5–8 minutes. Adjust seasoning as needed.

Step 5: Assemble the Pie

  1. Preheat your oven to 400°F (200°C). Spoon the lentil-veggie filling into a baking dish. Smooth it out evenly. Top with your mashed potatoes, spreading them gently across the filling to seal it in.

Step 6: Bake

  1. Place the assembled pie in the oven and bake for 20–25 minutes, or until the top is lightly golden. For a crispier top, broil for the final 2–3 minutes, keeping a close eye to prevent burning.

Step 7: Cool and Serve

  1. Let the pie rest for at least 5–10 minutes before serving. This helps the filling set and makes slicing easier.