Vegan Lentil Shepherd’s Pie

Vegan Lentil Shepherd’s Pie

Now that it’s almost the end of the year and we’re in fall season, you know Halloween is coming because the stores are stocked with candy, costumes and Halloween decorations. I am already seeing Thanksgiving and Christmas decorations in the stores. Every year it’s one holiday after the other. The stores make me so anxious like I’m behind on everything. Maybe that’s because every year around this time I am always behind. Hopefully this year I’ll get it right.

Halloween is already here and it’s followed by Thanksgiving, Hanukkah, Christmas then New Years back to back. Damn, we don’t get a break towards the end of the year. Do we? It’s ok though because I love this time of year. It always makes me happy with the seasons and weather changing {not the snow, I can live without that shit}, the crispy air, fall fashion is my favorite! With that being said, now is the time when families throw dinner parties, family gatherings and there’s always tons and tons of food for entertaining. That’s the best part. Everyone looks forward to what’s on the menu. Maybe it’s just me, but I doubt that.

Most of the time it’s all comfort food from your mamas mama recipe books. Nothing wrong with that, unless they’re using animal meat and dairy in their dishes. I won’t judge you, but there’s no need to kill innocent animals to enjoy a healthy delicious meal during the holidays. Any dish you’re used to eating or preparing, can be made just use different ingredients. You’ll be so surprised how much better the food tastes and how you feel.


When making this, start out washing, peeling then chopping your potatoes. Add chopped potatoes to a pot of boiling water. Add some salt it desired. Let the potatoes boil until tender about 15 minutes.

While your potatoes are cooking, first preheat your oven to 400F. Using parchment paper line a 9×13 baking dish and set aside. Next, add some oil, shallots and chopped carrots to a hot skillet. Sauté the carrots and shallots on medium heat for 10-15 minutes. You want the carrots to be just tender.

Add in the minced garlic, lentils and some vegetable stock with 1 teaspoon sea salt and other spices. If needed add more vegetable stock to keep the food from sticking. Cook another 10 minutes.

Transfer the cooked lentils and carrot mixture to your prepared baking dish. Be sure to push the mixture to all edges of pan and smooth it over and set aside.

Once your potatoes are tender, drain and rinse them thoroughly. Get rid of the starch that’s on the top while rinsing. Add  choice of milk, vegan butter and 1 teaspoon of sea salt to the potatoes. Mash the potatoes until a smooth consistency. If you like you can leave some chunks, that’s all up to you.

Next transfer the potatoes to the baking dish. Top  the lentils and carrots mixture and smooth across the entire pan. Be sure to cover all areas and edges.

Add pan to the oven and Bake for 20 minutes. If wanted you could also broil for the last 2-3 minutes to get that golden potato topping.  Remove from oven and divide amongst plates.

This is one of my many recipes that will be on my holiday food menu. This year will be my second vegan thanksgiving and I’m so ready for it! Last years was good, but being I was the only vegan in the family I thought I’d be the only one eating my “mock meat” but more than a few tries it and they actually complimented it saying they couldn’t tell it was vegan. I made so much food that way I knew I’d have a good selection of non dairy and no animal dishes, I over did it last year. This year should be easier since I converted most of my family into the vegan lifestyle! Yesss! Go me and go Family!! Some people have such a wrong attitude towards “veganism” they just won’t even give it a shot. The ones that do, benefit so much more from it. Take it from my family, they can confirm!


Print Recipe
Vegan Lentil Shepherd's Pie
This dish is so filling and it uses just the right amounts of spices giving you all the same comfort food tastes without the abuse of cruelty to animals.
Course Main Dish
Prep Time 15 minutes
Cook Time 50 minutes
Servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Start by washing, peeling then chopping your potatoes. Add chopped potatoes to a pot of boiling water. Add some salt if desired. Let the potatoes boil until tender about 15 minutes. Potatoes should be tender enough to break with ease using a fork.
  2. While your potatoes are cooking, first preheat your oven to 400F. Using parchment paper line a 9x13 baking dish and set aside.
  3. Next, add some oil, shallots and chopped carrots to a hot skillet. Sauté the carrots and shallots on medium heat for 10-15 minutes. You want the carrots to be just tender.
  4. Add in the minced garlic, lentils and some vegetable stock with 1 teaspoon sea salt and other spices. If needed add more vegetable stock to keep the food from sticking. Cook another 10 minutes. It shouldn’t be soupy but a little extra liquid is good.
  5. Transfer the cooked lentils and carrot mixture to your prepared baking dish. Be sure to push the mixture to all edges of pan and smooth it over and set aside.
  6. Once your potatoes are tender, drain and rinse. Get rid of all starch on top while rinsing. Add choice of milk, vegan butter and 1 teaspoon of sea salt to the potatoes. Mash until a smooth and creamy consistency. If you like you can leave some chunks.
  7. Next transfer the potatoes to the baking dish. Top the lentils and carrots mixture and smooth across the entire pan. Be sure to cover all areas and edges. Garnish with 1/2 teaspoon of dried thyme.
  8. Add pan to the oven and Bake for 20 minutes. If wanted you could also broil for the last 2-3 minutes to get that golden potato topping. Remove from oven and divide amongst plates.
  9. Remove from oven, let it cool about 5 minutes before serving. Divide portions and serve!
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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