Everyone needs a go-to recipe for shepherd's pie and this one is a must-try. This hearty, savory shepherd's pie has a delicious filling of French lentils, sautéed mushrooms, and vegetables in a red wine gravy. Topped with creamy mashed potatoes, it's the ultimate plant-based comfort food.

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

Cooking Time

50

Ingredients

For the Potatoes:

  • 1 1/2 pounds Red potatoes
  • 1/4 cup non-dairy milk unsweetened
  • 1/4 cup vegan butter
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

For the Filling:

  • 10 ounces sliced mushrooms
  • 2 cups cooked French lentils
  • 1 cup chopped onion
  • 3 carrots, chopped small
  • 3/4 cup vegan chicken-flavored broth
  • 1/2 cup dry red wine
  • 3 tablespoons chickpea flour
  • 2-3 minced garlic cloves
  • 3 teaspoons tomato paste
  • 3 tablespoon vegan Worcestershire sauce
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon sea salt
  • Pepper, to taste
  • 1/4 cup frozen corn (optional)
  • 1/4 cup frozen peas (optional)

Preparation

  1. Dice the potatoes into 1/2-inch pieces. Place them in a medium saucepan and cover with cold water. Set over high heat, cover, and bring to a boil. Once boiling, uncover, lower heat to a simmer, and cook until tender and easily crushed with tongs, between 10 -15 minutes.
  2. Drain the potatoes and return them to the saucepan. Mash the potatoes and then add the non-dairy milk, vegan butter, salt, and pepper. Keep mashing and stirring until smooth. Preheat the oven to 400 F.
  3. Make the filling while potatoes are cooking. Heat a pan on medium-high, add the grapeseed oil. Add the onion and carrots and sauté just until they begin to take on color, approximately 3-4 minutes. Add the garlic and stir to combine.
  4. Add the mushrooms, lentils, salt, and pepper and cook until the mushrooms lose their moisture, approximately 5-7 minutes.
  5. Sprinkle the mixture with the chickpea flour and toss to coat. Add the tomato paste, broth, wine, vegan Worcestershire, rosemary, and thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover, and simmer slowly 10-12 minutes or until the sauce is thickened slightly.
  6. Stir in the peas and corn if using, then transfer the filling to an 11x7-inch baking dish. Use a spatula to spread evenly. Top with mashed potatoes, being sure to create a seal around the edges to prevent the filling from bubbling through.
  7. Place the dish on a baking sheet on the center rack of the oven. Bake until the potatoes begin to brown, about 25 minutes.
  8. Let sit for 5-10 before serving.

Notes

Swap vegan butter with cashew cream or olive oil if desired. Recipe keeps in a closed container in the refrigerator for up to five days.



About The Author

Megan Sadd

See My Recipes

Easy recipes that put the fun into vegan cooking.

Hi, I'm Megan, founder of Carrots and Flowers- a vegan lifestyle & new
media site I created with my husband Pasha. We believe the key to a happy,
healthy life is to make art, have fun, and eat plants. We offer
plant-based recipes and cooking videos, along with wellness articles,
videos, and challenges that place an emphasis on creative self-expression,
having fun, and seeking joy.

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