Vegan Shepherd’s Pie

I like Shepherd’s Pie. It’s comforting and warm and stick-to-your-ribs good food. Perfect for the winter!

I haven’t tried making a vegan Shepherd’s Pie before but I am pretty happy with these results. The mushrooms and lentils do a good job of giving a ‘meaty’ texture to the dish. The butternut squash chunks give a little bit of extra fun too.

I served this to meat eaters for dinner and they said they enjoyed it quite a lot.


Vegan Shepherd's Pie
 
Ingredients
  • 4 cups cooked lentils or 2 cans of lentils, drained and rinsed
  • 1 lb mushrooms, sliced (I used a mix of cremini and white mushrooms)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • ½ cup frozen green peas
  • 1½ cups butternut squash, cubed
  • 2 cups hot water
  • 2 tablespoons vegan 'beef' bouillon powder
  • 1 tablespoon cornstarch
  • Salt & lots of fresh ground black pepper, to taste
  • 8 large potatoes, peeled and cubed
  • 3 tablespoons vegan margarine
  • 3-4 tablespoons plain unsweetened almond milk
  • 1 teaspoon salt
Instructions
  1. In a large skillet heat oil over medium heat. Saute onion and garlic until they start to soften.
  2. Add mushrooms and saute until softened and starting to brown.
  3. Add butternut squash. Stir to combine. Cover and let cook until almost fully tender.
  4. Add lentils and green peas and warm through.
  5. In a measuring cup or small bowl mix hot water, vegan bouillon powder and cornstarch. Mix into the lentil/mushroom mixture and stir until thickened. If the mixture gets too thick, you can add more broth or water.
  6. Taste and adjust for seasoning.
  7. Meanwhile, boil potatoes in a pot with enough water to cover. Once fork-tender, drain and mash.
  8. Add vegan margarine and almond milk and mash until you reach a nice smooth consistency. If necessary, add more milk to get a smooth creamy mixture.
  9. Add salt, to taste.
  10. Heat oven to 350°F.
  11. Transfer lentil mixture to a casserole dish. Top with mashed potato mixture. Place uncovered in heated oven and bake for 20-25 minutes until completely heated through and topping gets slightly browned.

I have to say I am quite happy with how this turned out. Because I felt like spoiling ourselves a bit I sprinkled on a bit of truffle salt after plating. It kind of took a homespun classic and made it that much more upscale.

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10 Responses to “Vegan Shepherd’s Pie”

  1. November 9, 2011 at 10:18 am #

    Yum…Looks great! I am also a gluten free vegan…nice to meet you :-)

    • Megan
      November 9, 2011 at 3:41 pm #

      Thanks and welcome to my little corner of the web! It is very nice to meet you as well.

  2. Corinna
    November 7, 2013 at 3:01 pm #

    OMG…made this and it was DELISHIOUS!!!

  3. GB
    November 13, 2013 at 10:32 am #

    Looks so delicious. :-) I will try it this weekend.

  4. Debbie
    January 12, 2014 at 5:49 pm #

    Hello. I was wondering if you can substitute the potatoes for sweet potatoes?

    • January 19, 2014 at 10:40 am #

      I would definitely give mashed sweet potatoes a go in this recipe. You probably won’t need to actually whip up the potatoes with vegan margarine and non-dairy milk, but simply mashing cooked sweet potatoes should be sufficient. Let us know how it turned out!

  5. Helen Fisher
    January 19, 2014 at 9:15 pm #

    My new favorite recipe! I made half cauliflower and half potato mash instead of all potato and it is fantastic!

    • January 20, 2014 at 3:15 pm #

      Yum! Love cauli-mash. I’ll have to try that out myself Helen! Thanks for sharing.

  6. Cindy
    November 3, 2014 at 4:29 pm #

    a tip I learned from America’s test kitchen is to put dried porcini mushrooms in a grinder to make powder and add that along with a few shakes of soy sauce to make a beef flavor is you don’t have vegan beef boullion

    • November 15, 2014 at 1:55 pm #

      Love that tip! Thanks for sharing Cindy!

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