This hearty and nutritious vegan shepherd's pie is loaded with veggies and lentils smothered in a rich tomato-based gravy and topped with a layer of creamy mashed potatoes. This vegetarian version is also gluten-free, oil-free and lower in fat than the traditional.
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This flavorful lentil and veggie-based shepherd's pie is packed with protein and fiber.
It's not only perfect for holiday celebrations, but it's also great any time of the year!
If you're a casserole junkie like me, you might also enjoy this Roman Holiday or this chickpea and butternut squash casserole.
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What is shepherd's pie?
For the most part, shepherd's pie (with a variation also known as cottage pie) is a casserole with origins in the UK and Ireland typically made with ground meat, veggies and gravy and then topped with mashed potatoes.
Some recipes also call for grated cheese on top of the mashed potato layer.
Not very vegan AT ALL.
But today, we're here to change that with a vegan twist on this classic dish!
Ingredient highlights
First, I opted to swap out the meat with canned lentils. I used Natural Value brand, but you can use your favorite brand of green or brown lentils.
I also swapped out the all-purpose flour used to make the gravy with chickpea flour to keep this dish gluten-free.
Then, I swapped the traditional Worcestershire sauce with a gluten-free, vegan Worcestershire.
Although there are a number of vegan Worcestershire sauces available, The Wizard's is the only brand I have been able to find that is both vegan and gluten-free. If necessary, you can substitute the Worcestershire with tamari instead.
To keep this casserole oil-free, I used vegan white wine instead of oil to sauté the veggies.
Not only does it eliminate the need for oil, but it also adds another layer of flavor to the dish.
For some vegan wine suggestions, check out Barnivore.com.
I also opted for light canned coconut milk in the mashed potatoes which adds a creamy consistency without the need for any vegan butter.
Since many traditional recipes use grated cheese on top of the mashed potatoes, I decided to add some nutritional yeast into them to add a bit of "cheesy" flavor.
How to make gluten-free vegan shepherd's pie - step by step
For the mashed potatoes
Peel and cut potatoes and place them in a pot.
Cover with one inch of water and bring to a boil. Reduce heat to maintain a steady rolling boil.
Cook until potatoes are fork-tender.
Add coconut milk and mix using an electric hand mixer until the ingredients are well combined and lumps are removed.
Stir in nutritional yeast plus salt and pepper to taste.
Cover and set aside until ready to use.
For the filling
Preheat your oven to 400° F.
Add wine and onion to a 12-inch nonstick skillet.
Sauté on medium-high until onion becomes translucent, stirring frequently (about 2-3 minutes).
While the onion is cooking, whisk together chickpea flour and vegetable broth to make a slurry.
Set aside.
Add corn, peas and carrots to the skillet with the onion and stir.
Cook over medium-high heat for 3 minutes.
Stir in lentils, Worcestershire, tomato paste, veggie broth, thyme, salt and pepper.
Give the chickpea slurry mixture another quick whisk and pour into the skillet.
Bring to a boil, stirring constantly, until the gravy has thickened and reduced to about half.
Add more salt to taste if desired.
Spoon mixture into 11" x 7" baking dish.
Evenly spread the mashed potatoes on top.
Drag the back of a fork lightly through the potatoes going in one direction to make ridges. Be sure not to press down too hard or the potatoes will squish into the veggie-lentil layer.
Bake for 20-30 minutes or until golden brown.
You can also switch the oven setting to broil for the last 2-3 minutes if desired.
Just be sure to keep an eye on the mashed potatoes so that they do not burn.
Garnish with fresh herbs such as parsley or chives, if desired.
Slice and enjoy!
Can I make this casserole ahead of time?
Yes, you can make this dish a day ahead of time.
Simply follow all of the directions except for baking.
Cover and refrigerate until ready to bake.
Remove the cover before baking.
If baking from cold, you may need to add additional time to ensure it is warmed throughout.
Alternatively, you can allow the shepherd's pie to stand at room temperature for 15-20 minutes before baking.
Storing and reheating leftovers
Store leftovers covered in the refrigerator for up to 5 days.
Leftovers can also be frozen in freezer-safe airtight containers for up to 3 months.
You can place a layer of plastic wrap or aluminum foil over top of the container before sealing for extra protection, if desired.
Thaw thoroughly in the refrigerator before reheating.
To reheat, place in an oven-safe dish and bake at 375° F until warmed throughout.
Alternatively, you can microwave in a covered microwave-safe dish for 1 minute, followed by 30-second intervals, until thoroughly heated.
Ideas for serving
Enjoy this shepherd's pie on its own or pair with a side salad, bread or our almond flour biscuits.
Vegan Shepherd's Pie
Ingredients
FOR THE MASHED POTATO LAYER
- 1 ¾ lb russet or Yukon gold potatoes
- ¾ cup light canned coconut milk
- 2 tablespoon nutritional yeast
- fine sea salt or kosher salt to taste
- freshly ground black pepper to taste
FOR THE SHEPHERD'S PIE
- ½ cup vegan dry white wine
- 1 small yellow onion, chopped (about ½ cup)
- 3 tablespoon chickpea flour (aka garbanzo bean flour)
- 2 cups gluten-free, low-sodium vegetable broth (to keep this recipe oil-free, ensure the brand you are using contains no oil)
- 1 cup frozen corn
- 2 cups frozen peas and carrots
- 1 (15 oz) can brown or green lentils, drained and rinsed (Alternatively, you can use a 16 oz. bag of plain pre-cooked brown or green lentils, drained and rinsed)
- 2 teaspoon gluten-free, vegan *Worcestershire sauce (*can sub with gluten-free, reduced sodium tamari instead or use a non-gluten-free vegan Worcestershire such as Annie's brand if not avoiding gluten)
- 3 tablespoon tomato paste
- ¾ teaspoon dried thyme
- 1 tsp fine sea salt or kosher salt, plus more to taste if desired
- ¼ teaspoon freshly ground black pepper
- fresh chopped parsley or chives for garnish, if desired
Instructions
FOR THE MASHED POTATOES
- Peel potatoes and cut into chunks that are all about the same size.
- Place potatoes into a 3-qt. stainless steel pot and cover with one inch of water.
- Bring to a boil and then reduce heat to maintain a steady rolling boil. Cook until potatoes are fork-tender (approximately 10-15 minutes). Be careful not to overcook or the potatoes will become too starchy.
- Add coconut milk and mix using an electric hand mixer until the ingredients are well combined and lumps are removed. Be sure not to overmix or the consistency of the potatoes will become too gluey. Alternatively, you can use a potato masher, if preferred. Stir in nutritional yeast plus salt and pepper to taste. Cover and set aside until ready to use.
FOR THE SHEPHERD'S PIE
- Preheat oven to 400° F.
- Add wine and onion to a 12-inch nonstick skillet. Cook over medium-high heat until onion becomes translucent, stirring frequently (about 2-3 minutes).
- While the onion is cooking, whisk together chickpea flour and ¾ cup of the vegetable broth to make a slurry. Set aside.
- Add corn, peas and carrots to the skillet with the onion and stir. Cook over medium-high heat for 3 minutes.
- Stir in lentils, Worcestershire, tomato paste, the remaining 1 ¼ cup broth, thyme, salt and pepper. Give the chickpea slurry mixture another quick whisk and pour into the skillet. Bring to a boil, stirring constantly, until the gravy has thickened and reduced to about half. Add more salt to taste if desired.
- Spoon mixture into 11" x 7" baking dish. Evenly spread the mashed potatoes on top. Drag the back of a fork lightly through the potatoes going in one direction to make ridges.
- Bake for 20-30 minutes or until golden brown. You can also switch the oven setting to broil for the last 2-3 minutes if desired. Just be sure to keep an eye on the mashed potatoes so that they do not burn.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Notes
Nutrition
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Christie
I will need to bookmark this immediately for my husband who is trying more vegan foods again! This looks so comforting and delicious. Thanks for sharing Sherri!