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Shepherd’s Pie with Lentils and Soy

Ingredients for the Filling:
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
2 cups cooked lentils
1 cup soy crumbles
1 cup frozen peas and carrots
1 tablespoon tomato paste
1 tablespoon soy sauce
1 tablespoon flour
1 cup vegetable broth
1 tablespoon chopped fresh thyme
Salt and pepper, to taste

Ingredients for the Mashed Potato Yopping:
2 lbs russet potatoes, peeled and cubed
1/2 cup unsweetened soy milk
2 tablespoons vegan butter
Salt and pepper, to taste

Shepherd's Pie with Lentils and Soy

Preheat the oven to 400°F (200°C).
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.

Add the cooked lentils, soy crumbles, frozen peas and carrots, tomato paste, soy sauce, and flour to the skillet. Stir well to combine.

Gradually add the vegetable broth to the skillet, stirring constantly. Add the chopped thyme and season with salt and pepper to taste. Cook for 5-7 minutes, stirring frequently, until the mixture thickens.

While the lentil mixture is cooking, prepare the mashed potato topping. In a large pot, cover the cubed potatoes with water and bring to a boil. Cook until the potatoes are tender, about 15 minutes.

Drain the potatoes and return them to the pot. Add the unsweetened soy milk, vegan butter, and season with salt and pepper to taste. Mash the potatoes until they are smooth and creamy.

Pour the lentil mixture into a 9x13 inch baking dish. Spoon the mashed potatoes on top of the lentil mixture, spreading them out evenly.

Bake the Shepherd's Pie for 20-25 minutes, or until the mashed potato topping is golden brown and crispy.

Remove the Shepherd's Pie from the oven and let it cool for 5 minutes before serving.

This Vegan Shepherd's Pie with Lentils and Soy is a hearty and delicious dish that's perfect for a cozy St. Patrick's Day dinner.

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