Thyme-Infused Vegan Lentil Shepherd's Pie – Healthy Comfort Food Recipe

DifficultyMedium

Servings6

Prep time30 minutes

Cook time40 minutes

Total time1 hour10 minutes

Hearty Thyme-Infused Lentil Shepherd’s Pie (Vegan Comfort Food Classic!)

Ingredients:

For the Lentil Filling:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 cup dried green or brown lentils, rinsed
  • 2 ½ cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme, (or 2 teaspoons fresh thyme)
  • ½ teaspoon ground black pepper
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon balsamic vinegar
  • Salt to taste

For the Mashed Potato Topping:

  • 2 lbs(about 5 medium) Yukon gold potatoes, peeled and chopped
  • 4 tablespoons plant-based butter
  • ½ cup unsweetened non-dairy milk, (like oat or almond)
  • Salt and pepper, to taste
  • 1 teaspoon Optional: Garlic powder or roasted garlic, for extra flavor

Instructions:

  • 1

    Step 1: Cook the Lentil Filling

    1. Heat olive oil in a large skillet or saucepan over medium heat.
    2. Add chopped onions and sauté for 3–4 minutes until translucent.
    3. Stir in garlic, carrots, and celery. Cook another 5–7 minutes until softened.
    4. Add lentils, vegetable broth, tomato paste, paprika, thyme, black pepper, soy sauce, and balsamic vinegar.
    5. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes, or until lentils are tender and liquid is mostly absorbed.
    6. Taste and season with salt as needed. Set aside.
  • 2

    Step 2: Make the Mashed Potato Topping

    1. While lentils cook, boil potatoes in salted water for 15–20 minutes or until fork-tender.
    2. Drain and return to pot. Add plant-based butter and non-dairy milk.
    3. Mash until smooth and creamy. Season with salt, pepper, and optional garlic powder.
  • 3

    Step 3: Assemble and Bake

    1. Preheat oven to 400°F (200°C).
    2. Spread lentil filling evenly in a 9×13 baking dish.
    3. Spoon mashed potatoes on top and spread gently to cover the filling.
    4. Use a fork to create a textured pattern for a crispier top.
    5. Bake uncovered for 20 minutes, then broil for 3–5 minutes until golden brown on top.
    6. Let rest for 5–10 minutes before serving.

Equipment

Recipe Notes and Variations:

General Notes

  • Let the pie cool slightly before serving for best texture.
  • Lentils can be pre-cooked to speed up cooking time.

Substitutions

  • Lentils: Use canned lentils (drained & rinsed) to save time.
  • Vegetables: Add peas, mushrooms, or corn to the filling.
  • Non-dairy milk: Use any unsweetened variety (avoid coconut for this recipe).

Variations

  • Spicy Kick: Add a dash of cayenne or red chili flakes.
  • Cheesy Top: Sprinkle dairy-free cheese on the mashed potatoes before baking.
  • Herb Upgrade: Mix fresh parsley or chives into the mashed potatoes.

Pro Tips

  • Use Yukon gold potatoes for naturally creamy mashed potatoes.
  • Simmer lentils uncovered during the last 10 minutes for a thicker filling.
  • Broil at the end for a crispy golden potato topping.

FAQs

1. Can I make this ahead of time?
Yes! Assemble the pie and refrigerate up to 24 hours. Bake when ready to eat.

2. Can I freeze this shepherd’s pie?
Absolutely. Freeze in a sealed container. Reheat in the oven at 350°F until warmed through.

3. What can I use instead of lentils?
Chopped mushrooms or a vegan ground meat substitute work well.

Storage & Reheating

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze individual portions for up to 2 months.
  • Reheat: Microwave for 2–3 minutes or bake at 350°F (175°C) until hot.

Nutrition

Calories310
Carbohydrates45g
Cholesterol0mg
Fat9g
Fiber11g
Protein14g
Saturated Fat2g
Sodium510mg
Sugar5g
Trans Fat0g
Unsaturated Fat6g

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