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

MS By: Megan Sadd

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Easy recipes that put the fun into vegan cooking. Hi, I'm Megan, founder of Carrots and... Read More

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

Dairy Free

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.

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

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)

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

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.
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.
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.
Add the mushrooms, lentils, salt, and pepper and cook until the mushrooms lose their moisture, approximately 5-7 minutes.
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.
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.
Place the dish on a baking sheet on the center rack of the oven. Bake until the potatoes begin to brown, about 25 minutes.
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.

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