Description

This Easy Vegan Gluten-Free Shepherd's Pie is a delicious plant-based spin on Shepherd’s Pie! This vegan version is made with lentils and mushrooms and combined with onion, mixed vegetables, tomato paste, soy sauce, vegetable broth and herbs for a filling, nourishing, comforting dinner!

Ingredients

Units Scale

1–2 tablespoons olive oil
2 cups mushrooms, chopped
1 1/2 cups sweet onion, diced (~1 medium onion)
1 teaspoon minced garlic
15 oz can lentils, drained and rinsed
2 cups frozen mixed vegetables
1/4 cup gluten-free soy sauce
3 tablespoons tomato paste
1 1/2 cups vegetable broth
1 1/2 teaspoon dried parsley
1 teaspoon salt
Pinch pepper, to taste

Mashed Potatoes

48 oz (~ 8 small-medium) russet potatoes, peeled and cubed
1 cup plant milk (such as oat, almond, rice, etc.)
7 tablespoons dairy-free sour cream
3 tablespoons dairy-free butter
2 teaspoons garlic salt
Pepper, to taste
1 teaspoon tapioca starch/flour + 2 teaspoons water, if needed to thicken

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Instructions

Make the mashed potatoes first. Boil the peeled and cubed potatoes until soft, about 15-20 minutes. Drain, add the potatoes back to the pot and add the plant milk, dairy-free sour cream, dairy-free butter, garlic salt and pepper to taste. Mash the potatoes with a potato masher or fork until you achieve your desired texture. Add a little bit more milk if you need to make them smooth if you don’t like lumps. Set the potatoes aside.
Preheat the oven to 375 degrees F. Heat a large skillet over medium heat and add the oil, mushrooms, onion, and garlic to the skillet. Saute until the onion turns translucent, about 5-10 minutes, stirring occasionally. Next, add the lentils, mixed vegetables, soy sauce, tomato paste, vegetable broth, dried parsley, salt and a pinch of pepper. Stir to combine the mixture and heat the mixture for another 5-7 minutes, until it thickens, stirring occasionally. If you desire the mixture to be thicker you can add the tapioca starch mixed with water at this point.
Spoon the mixture into a pie dish or an 8×8 square baking dish and spread it into an even layer. Carefully dollop and spread 3 cups of the mashed potatoes over top of the vegetable mixture and bake in the oven for 20 minutes. Turn the oven to broil and broil for another 5 minutes until the mashed potatoes start to brown on top. Let it cool and set up for about 5-10 minutes before serving.

Notes

Tip: I like to place my pie/baking dish on a baking sheet in case it bubbles over.

Note: You will have leftover mashed potatoes to enjoy with another meal during the week!

Prep Time: 40 minutes
Additional Time: 0 hours
Cook Time: 25 minutes
Category: Lunch & Dinner
Cuisine: American