Vegan Shepherd’s Pie ☘️ This deliciously elevated plant-based version of a classic Irish comfort dish is hearty, healthy & oh-so satisfying!
Filled with mushrooms, lentils, onions, carrots & peas in a rich gravy and topped with mashed potatoes and cauliflower. Who wouldn’t love to dig into this? 🥕
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What is Shepherd’s Pie?
Shepherd’s Pie is a popular one-dish meal that originated in the UK at least two-hundred years ago. Created as a way to stretch leftovers, the traditional version of Shepherd’s Pie consists of meat, gravy, and vegetables, topped with mashed potatoes. Visit almost any Irish pub and chances are you’ll find Shepherd’s Pie on the menu.
How to make vegan shepherd’s pie
Sometimes called Shepherd-less Pie, most vegan Shepherd’s Pie recipes contain many of the same ingredients as a traditional version, but without meat or dairy products. For this recipe, we have replaced the meat with lentils and use vegan butter and non-dairy milk in the mashed potatoes & cauliflower. We also made sure to use a vegan-friendly stout (believe it or not, many beers are not vegan).
🥕NOTE: You can prepare this recipe without stout. *See below for more info.
Vegan Shepherd’s Pie
Enjoy Shepherd’s Pie for a St. Patrick’s Day 🍀meal or a celebration of any day!
Need more ideas for St. Paddy’s Day recipes?
Lucky you! 🍀
Check out my festive Veggie Rainbow Wraps and be sure to include a dish of this fresh, creamy & citrusy Avocado Basil Dressing on the side. Short on time? Here’s a super quick & easy appetizer Cuban Crushed Potatoes. Pair them with this lusciously green & smooth chilled Avocado Cucumber Soup and your guests will feel like they found a pot of gold!
Vegan Shepherd’s Pie
- 4 qt or larger dutch oven
- 3 qt saucepan
- Mesh strainer
- 4 oven-proof 8 oz (1 cup) ramekins
- 1 tbsp olive oil extra virgin
- 1 lb mushrooms button or cremini – thinly sliced
- 1 small leek thinly sliced
- 2-3 cloves garlic minced
- 2 large carrots peeled & diced in 3/4" cubes
- 1/2 C lentils green or brown – rinsed
- 1-1/4 C vegetable broth
- 10 oz potatoes Russet or Yukon Gold – peeled/cubed
- 1-1/2 C cauliflower roughly chopped florets
- 1 tbsp vegan butter
- 1/2 C non-dairy milk rice or soy
- 1-1/2 tbsp flour sifted
- 4 oz stout beer optional *🥕See notes below
- 1 tomato peeled/seeded/chopped
- 3/4 C green peas fresh, frozen, or canned
- 1/2 tsp rosemary fresh – finely chopped or dried** 🥕See notes below
- 1/4 tsp oregano fresh – finely chopped or dried**🥕See notes below
- 1/4 tsp sage fresh – finely chopped or dried**🥕See notes below
- 1 tsp parsley fresh – finely chopped or dried**🥕See notes below
- 1/2 tsp thyme fresh – finely chopped or dried** 🥕See notes below
- 1 tsp salt
- 1/4 tsp black pepper fresh ground
- Pour olive oil into a 4 qt Dutch oven or heavy bottom sauce pan. Begin heating on stove at medium-high temperature.
- Add leek, garlic, and mushrooms. Stir in 1/4 tsp salt & 1/4 tsp pepper. Sauté until tender, stirring frequently. Adjust heat as needed to prevent garlic from burning.
- Add carrots, lentils and broth. Increase heat, bring to a boil. Reduce heat and cover. Simmer for 20 minutes or until lentils are tender.
- Preheat oven at 425°
- In a bowl or measuring cup, combine flour with 4 oz Stout (* or 1/2 C water with 1 tsp vegan bouillon)
- Pour into veggies and lentils, add tomatoes & peas. Stir until slightly thickened. Add herbs, thoroughly combine.
- Spoon lentils/veggie mixture into ramekins.
- Spoon mashed potato/cauliflower on top.
- Place ramekins on a baking sheet (to catch liquid that may bubble over)
- Bake at 425° for 10-15 minutes, until potatoes become slightly browned.
- Allow Shepherd's Pies to set for 10 – 15 minutes prior to serving. Garnish with a sprig of thyme or diced scallion.
Mashed Potato & Cauliflower Topping
- In a 3 qt or larger saucepan, cover potatoes and cauliflower in water & 1/4 tsp salt. Cover, place on high until boiling. Lower heat to a rolling simmer until tender – approx 15 -20 minutes.
- Remove from heat and throughly drain.
- In a large bowl, combine potatoes, cauliflower, 1 tbsp vegan butter, 1/2 tsp salt. Using a hand masher or electric mixer, begin mashing potatoes and cauliflower. Gradually add milk, a few tablespoons at a time, until desired consistency.
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