Vegan Shepherds Pie Recipe

Name: Vegan Shepherds Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mashed potato layer:; 10 russet potatoes, peeled and cut into 1; -inch cubes; 1 cup vegan mayonnaise; 1 cup almond milk; 1/2 cup butter; 1 tablespoon salt; Bottom layer:; 6 cups green lentils; 4 cups mushroom; 2 tablespoons vegetable oil; 2 large yellow onion, chopped; 4 carrots, chopped; 6 stalks celery, chopped; 1 cup frozen peas; 2 tomato, chopped; 2 teaspoons Italian seasoning; 2 cloves garlic, minced, or more to taste; 2 pinches ground black pepper to taste; 1 cup shredded Cheddar-style soy; cheese

Servings: persons

Mashed potato layer:
10 russet potatoes, peeled and cut into 1
-inch cubes
1 cup vegan mayonnaise
1 cup almond milk
1/2 cup butter
1 tablespoon salt
Bottom layer:
6 cups green lentils
4 cups mushroom
2 tablespoons vegetable oil
2 large yellow onion, chopped
4 carrots, chopped
6 stalks celery, chopped
1 cup frozen peas
2 tomato, chopped
2 teaspoons Italian seasoning
2 cloves garlic, minced, or more to taste
2 pinches ground black pepper to taste
1 cup shredded Cheddar-style soy
cheese

1
Boil potatoes until soft. Add butter, mayo, salt.
2
Preheat oven to 400
3
Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, and celery. When the onions begin to soften, add the mushrooms, frozen peas, and tomatoes. Cook until mushrooms soften.Stir in the Italian seasoning, garlic, and pepper.
4
Transfer two thirds of the mushroom mixture along with the lentils to a food processor and process until they are half broken down. This gives them a meaty texture. It is best to do this in stages and not add too much into the processor at once. Add a little of each the mushroom and lentils and process, remove and add more until all the lentils are used and most of the mushroom mixture. When the processing is finished mix this mixture back in the pan with the remaining unprocessed mushroom mix.
5
Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese.
6
Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

1878

kcal

Calories

115

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Mashed potato layer:, 10 russet potatoes, peeled and cut into 1, -inch cubes, 1 cup vegan mayonnaise, and more.

Yes, Vegan Shepherds Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Shepherds Pie

How did you like this recipe?

Frequently Asked Questions