Filled with hearty veggies and topped with creamy mashed potatoes, this Vegan Shepherd’s Pie is a true comfort food.
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Traditionally, shepherd’s pie is a British or Irish comfort food, made with ground lamb (or beef) and veggies, and buttery mashed potatoes with cheese on top. So, no, it’s definitely not vegan.
Sometimes taking a long-established meal and turning it vegan seems impossible, especially when two main ingredients include meat and lots of creamy butter. As luck should have it, for my vegan friends, this comfort food actually tastes like comfort food!
But do vegans appreciate and enjoy all these substitutions we chefs and hosts make? Over the last few years, I have acquired more vegan friends into my circle. Some are new friends, but most are old friends who went from omnivores to vegans. I found this challenging for hosting.
For example, my BFF’s husband is a marathon runner and became vegan. His stamina, energy, and pace while running improved by cutting meat and dairy from his diet. Now I was naive as to what we feed vegans. At first, I thought we give them salad with a squeeze of lemon, but that’s not true. Most vegans still like ALL the food. My friend calls her husband a greasy vegan! LOL. Not in a mean way, just that he does not like all the fresh veggies and wants hearty traditional food, like this vegan shepherd’s pie and these copycat McDonald’s French Fries. He passes on the Vegan Paleo Broccoli Cashew Salad and doubles up on Homemade Potato Chips instead.
So regardless if you are a vegan who is pumped to enjoy a delicious vegan shepherd’s pie, a “greasy” vegan, or an omnivore looking to cut back on meat and dairy – this is the recipe you will be reaching for next time a comfort food craving hits. Not only is this dish delicious, but it is also fairly simple to make. You boil potatoes, chop some veggies (or throw them briefly in the food processor) sauté, combine, and bake! Ok, so maybe vegan shepherd’s pie takes a bit more time to prepare, but you’ll love it because it is a full, totally satisfying meal, all in one dish!
Is Vegan Shepherd’s Pie Healthy?
I’m not sure that we would normally think of shepherd’s pie as healthy, but this vegan version has a ton of veggies and herbs. Although the potatoes make this dish higher in carbs, it is still packed with protein, essential vitamins, and minerals. Plus, lentils are a great meat alternative since they contain both high protein and iron.
What is Nutritional Yeast?
Most of these ingredients in our vegan shepherd’s pie are common, but nutritional yeast may be new to you if you are not familiar with vegan cooking. While it is optional, I recommend using it for this dish. Nutritional yeast is, well, nutritional. It contains vitamins, minerals, and antioxidants, and may help improve your immune system and lower cholesterol. Additionally, it will add flavor to your dish. Many people compare the flavor of nutritional yeast to cheese, which is great considering that traditional shepherd’s pie is often topped with cheese.
INGREDIENTS
- 2 lbs Yukon Gold potatoes, peeled and chopped
- 1/4 cup unsweetened almond milk
- 2 tbsp vegan butter
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 1/2 cups brown lentils, rinsed and drained
- 3 cups vegetable broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 cup nutritional yeast (optional for richness)
INSTRUCTIONS
Boil
Prepare and cook potatoes.
Sauté
Cook onions, garlic, and vegetables; add lentils and seasonings.
Assemble
Layer lentil mixture and mashed potatoes in the dish; bake.
Devour!
FAQs & Tips
You can store your vegan shepherd’s pie in the refrigerator, in an airtight container for up to 5 days, or in the freezer for 2 months. To reheat, thaw if necessary, then pop it in the microwave or oven until warm. I recommend adding a bit of almond milk and more vegan butter before reheating to make it perfectly moist.
Vegan butter can be purchased at most grocery stores. I have tried Miyoko’s and Earth Balance. If you can’t find these you can also try just using olive oil. I have made vegan mashed potatoes countless times with olive oil, unsweetened soy milk, and garlic – it comes out great!
While lentils are the star here, you can use split peas instead. Another alternative would be mushrooms, but pay attention that they are cooked properly so your dish is not too soggy.
Serving Suggestions
Vegan shepherd’s pie is a whole meal on its own, but if you are looking for ideas to serve with it, here are some of my recommendations. As it’s likely to be the main course, go for a light starter. You can make a basic green salad with this zesty Italian Dressing or try this crunchy Vegan Broccoli Salad.
Even though our vegan shepherd’s pie is packed with veggies, it doesn’t hurt to add some more to balance out the flavors in your meal. Another amazing vegan comfort food I love to make is Maple Roasted Brussels Sprouts or Smashed Brussels Sprouts (sans cheese, to keep it vegan). Both these dishes are perfect for a cold night.
End this comforting dinner with this rich Vegan Hot Chocolate and consider yourself a total boss at vegan chefing!
Ingredients
- 2 lbs Yukon Gold potatoes peeled and chopped
- 1/4 cup unsweetened almond milk
- 2 tbsp vegan butter
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup frozen peas
- 1 1/2 cups brown lentils rinsed and drained
- 3 cups vegetable broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 cup nutritional yeast optional for richness
Instructions
- Preheat oven to 400°F. Boil potatoes until tender, about 15 minutes. Drain and return to pot.
- Add almond milk, vegan butter, and mash until smooth. Season with salt and pepper, then set aside.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
- Add carrots and celery, cook for 5 minutes. Stir in peas, lentils, vegetable broth, tomato paste, thyme, and rosemary.
- Bring to a simmer and cook until lentils are tender, about 25 minutes. If desired, stir in nutritional yeast for added richness.
- Transfer lentil mixture to a baking dish. Spread mashed potatoes evenly on top.
- Bake for 20 minutes or until the potato topping is golden brown. Let cool for 10 minutes before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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