How do I make the mashed potato topping creamy?

The mashed potato topping is made creamy by mashing cooked red potatoes with non-dairy milk and incorporating roasted garlic for added flavor and smoothness.

What type of lentils should I use for this recipe?

You can use either dried green or brown lentils, or a 19-ounce can of lentils for convenience, ensuring they are drained before adding to the filling.

How do I ensure the lentil mixture thickens properly?

To thicken the lentil mixture, whisk flour with a little vegetable stock or water in a small bowl until smooth, then pour it into the lentil mixture and cook until it slightly thickens.

What's the purpose of roasting the garlic for this dish?

Roasting the garlic mellows its flavor and makes it sweet and tender, allowing it to be easily squeezed into the mashed potatoes for a rich, aromatic topping.

Is red wine essential for the flavor in the lentil filling?

While optional, red wine adds a depth of flavor to the lentil filling; you can substitute it with additional vegetable stock or water if preferred.

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Lentil Shepherd’s Pie
[Vegan, Gluten-Free]

DS By: Diane Smith

Author Bio

Diane shares recipes, tools, and inspiration for eating a plant-based on her website, Plant-Based Cooking.... Read More

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A golden-brown Lentil Shepherd's Pie in a baking dish, topped with creamy mashed potatoes and a bubbling, rich lentil and vegetable filling.

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Lentil Shepherd's Pie [Vegan, Gluten-Free]

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Dairy Free

This lentil shepherd's pie is a comfort food sure to please even the pickiest of eaters, plant-based or not! Traditional shepherd's pie is made with ground beef, but with this version you'll get the benefit of eating legumes filled with potassium, calcium, zinc, dietary fiber, lean protein, and plenty of... Read More

Ingredients You Need for Lentil Shepherd’s Pie [Vegan, Gluten-Free]

1 tablespoon vegetable stock or water and a little red wine (optional)
1 cup dried green or brown lentils or 1 19-ounce can of lentils
1 bay leaf
10 small or medium red potatoes, unpeeled, cut in half, and steamed until tender
1 small head garlic, with papery skin and cut in half
1/2 cup non-dairy milk
1 medium onion, chopped
2 cloves garlic, minced
3-4 sprigs fresh thyme
8 ounces Crimini mushrooms or White Button, sliced
2 cups carrots, peeled and diced
8 ounces red wine or veggie stock, divided
1 cup frozen peas
2 tablespoons tomato paste
2 tablespoons all-purpose flour (gluten-free if needed)
2 tablespoons veggie stock or non-dairy milk
2 tablespoons vegan Worcestershire sauce
Salt and pepper, to taste

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How to Prepare Lentil Shepherd’s Pie [Vegan, Gluten-Free]

Preheat oven to 400°F.
Rinse the lentils. Add them, 2 cups vegetable stock or water, and 1 bay leaf to a saucepan. Do not salt until after they cook. Bring to a rapid simmer and then reduce heat. Cook uncovered for 20-30 minutes adding water as needed to keep covered. Drain when tender and set aside.
Wrap the garlic halves in foil and place on a rack in the oven that is preheating. Roast for about 30 minutes until tender when pierced with a knife. Set aside.
Place the halved potatoes in a steamer or a pot of water and cook until tender, about 10-15 minutes.
When the potatoes are tender, pour out the water and put them back into the same pan. Using 1/2 head or more, depending on your preference, squeeze the roasted garlic from their skins into the pan.
Add the non-dairy milk to the potatoes and mash by hand or use a hand-held mixer. Add more non-dairy milk as needed if they are too dry. Season with salt and pepper to taste.
While the lentils and potatoes are cooking, add the 2 tablespoons veggie stock or water plus 2 ounces wine to a large pan and sauté the chopped onion, minced garlic, and carrots for a couple of minutes over medium heat. Add the sliced mushrooms. Season with fresh thyme, salt, and pepper and cook until all is tender.
Add the tomato paste to the pan and sauté for a few minutes to bring out its flavor. Then add the Worcestershire sauce and remaining 6 ounces wine or veggie stock and stir to combine.
Add the lentils to the sautéed onion, along with the carrots, mushrooms, and peas and stir.
Combine flour and a little veggie stock or water in a small bowl and whisk to remove any lumps. Pour into lentil mixture, combine and cook until thickened a little.
Pour the lentil mixture into a baking dish, smoothing the top. Top with the mashed potatoes.
Bake 20-30 minutes or until hot and bubbling and potatoes are slightly browned.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.