If you are looking for a cozy dish to enjoy this winter, you’ve found it. This Lentil Shepherd’s Pie is the perfect healthy comfort food. It is loaded with lentils, veggies, and the most perfect flavours. This vegan shepherd’s pie is topped with delicious creamy mashed potatoes that melt in your mouth. And don’t get me started on the smells that erupt in your home while it’s cooking.
what is cottage pie?
Before I started writing this post I had no idea what a cottage pie was. But it kept coming up while I was researching the best title to give this post. I learned that a cottage pie is English and is made with beef. Whereas a shepherd’s pie is Irish and is usually made with lamb. Who knew? I grew up calling this type of dish “shepherd’s pie” even though we ate it with beef. Well, this version uses neither lamb or beef, yet I’ve still decided to call it Lentil Shepherd’s Pie. But if you would rather, you could call it a Vegan Cottage Pie instead. I don’t think either one is right or wrong in this situation. So go crazy.
perfect as leftovers
My mom was visiting while I was testing this recipe, and we ended up eating it for leftovers for the next 3 nights for dinner. Each night we reheated it at 350ºF in a pan for about 20 minutes, and it tasted like we had just made it fresh that day. If you are a ketchup nut like me, then you will be happy to know that ketchup on top of this vegan cottage pie is a must!
here are a few reasons why I love this lentil shepherd’s pie, so listen up!
- Only simple ingredients are used here. Nothing too fancy, and nothing that will break the bank. It’s a hearty dish that is packed with delicious flavours, that are completely affordable.
- It takes an hour to make but most of the time it’s baking in the oven or the filling is simmering on the stove. With only 20 minutes of prep required for this meal, one can make it fairly quickly.
- Leftovers are queen. It’s just me and Adam at home and this recipe makes enough for roughly six people. So we are blessed with lentil shepherd’s pie leftovers, and we aren’t complaining about it. This vegan vegetable pie tastes just as good a few days after baking it. Just reheat in the oven and dig in.
If you are in need of a mind-blowing cozy and flavourful dinner this winter, look no further. You will fall in love with this simple and delicious vegan meal. This Lentil Shepherd’s Pie is made with simple ingredients, and those creamy mashed potatoes that sit on top are life-changing. Embrace the cold weather because that just means you can load up on this dinner at least once a week, and that doesn’t sound too bad if you ask me.
lentil shepherd’s pie
- 2 1/2 lbs white potatoes (peeled and cubed- roughly 5 large potatoes)
- 3 tbsp vegan butter
- salt and pepper
- 1 onion (diced finely)
- 3 garlic cloves (diced finely)
- 1 tsp oil (to saute)
- 2 celery sticks (chopped)
- 2 1/4 cups carrots (chopped)
- 2 tbsp fresh thyme/ or rosemary/or a mixture of the two (diced finely)
- 1/2 cup red wine
- 1 1/2 cups red lentils (rinsed)
- 2 tbsp brown rice flour
- 3 cups vegetable broth
- 1 cup frozen green peas
- salt and pepper to taste
- Bring a large pot of water to a boil. Peel and chop the potatoes into cubes. Add the potatoes to the boiling water and boil for 10 minutes, or until al dente. Drain the water, add the potatoes back to the pot. Add the vegan butter, salt and pepper and mash. Making sure to not over mash the potatoes, or they will be a gluey texture.
- Bring a medium saucepan over medium heat. Add 1 tsp of oil to the pan. Once melted, add the chopped onion and garlic. Saute until brown. Then add the celery, carrots and thyme. Saute for a few minutes.
- Rinse the lentils and set aside. Add the red wine to the veggie mixture and let it incorporated into the veggies for a few minutes. Next, add the rinsed lentils and mix the lentils into the veggies.
- Add 2 tbsp of flour to coat the veggie/lentil mixture.
- Add 3 cups of veggie broth and bring the filling mixture to a boil. Cover with a lid and reduce to a simmer. Add the salt and pepper. Simmer for 10-15 minutes until the lentils and carrots are soft. Stirring the mixture every few minutes so it doesn't stick on the bottom of the pan. Add the frozen peas to the filling mixture with 5 minutes left to simmer.
- Preheat your oven to 350ºF.
- Once the filling mixture is cooked, add the mixture to a 10×10 pan (3 inches deep). Top the filling with the mashed potatoes, and smooth the potatoes out evenly over the filling.
- Bake for 25 minutes. Then turn the broil on to brown up the top of the shepherd's pie. Mine broiled for about 2 minutes. But watch this closely. Option to top shepherd's pie with ketchup and chives.
- Store leftovers in an airtight container in the fridge for 4 days.