I think I might be the only person on the planet who isn’t complaining about the cooler weather and earlier sunsets. I LOVE this time of year! It’s all about cozying up, staying inside, and making healthy twists on favorite comfort foods like this Vegan Shepherd’s Pie.
This Vegan Shepherd’s Pie is warm, hearty, flavorful and packed with vegetables. It’s also great to make ahead and eat throughout the week. Here’s how to make it.
PrintVegan Shepherd’s Pie with Lentils and Sweet Potatoes {gluten-free}
A hearty and comforting dish that is also plant-based (vegan) and gluten-free. A delicious way to eat your veggies!
- Category: Dinner, Vegetarian, Vegan
- Method: Bake
- Cuisine: English
- Diet: Vegan
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups uncooked brown or green lentils, rinsed and drained
- 4 cups vegetable stock
- 2 tsp fresh thyme
- 1 10 oz bag frozen mixed veggies: peas, carrots, green beans, and corn
- 5 oz sliced shiitake mushrooms
- 1/2 cup frozen spinach
- 2 large sweet potatoes, washed & peeled
- 3–4 tbsp vegan butter
- salt & pepper to to taste
Instructions
- Slice sweet potatoes in half and boil in a large pot of water until soft. Mine took about 30 minutes.
- Preheat oven to 425 degrees and grease a 2-quart baking dish.
- While potatoes are cooking, in a large saucepan heat olive oil and cook the onion & garlic for about 5 minutes.
- Toss in the mushrooms and cook for another 3 minutes.
- Into the saucepan add lentils, vegetable stock, thyme, salt and pepper. Bring to a boil, then reduce heat to simmer. Cook until the lentils absorb the stock and are tender, about 30 minutes.
- In the last 10 minutes of cooking add the frozen mixes veggies and spinach. Stir in completely so they cook through.
- When the potatoes are done, let them cool for a bit, then place in a large bowl to mash. Mash in the butter and season with salt & pepper.
- Time to assemble! Transer lentil mixture to the baking dish then top with mashed sweet potatoes. Smooth down and add another sprinkle of salt & pepper.
- Bake for 15-20 minutes, or until the mashed potatoes are lightly browning on top.
Keywords: vegan, vegetarian, shepherd’s pie, lentils, sweet potato, plant-based
This is the ultimate healthy twist on a favorite comfort food meal. It’s packed with vegetables, fiber, and plant-based protein from the lentils.
You can easily sub in regular potatoes instead of sweet potatoes, or add other vegetables to the mixture. And if you couldn’t tell – this is a perfect dish to bring to your holiday gathering.
As always if you make this Shepherd’s Pie or any of my other recipes, be sure to tag me on Instagram @hungry.blonde so I can see how it turned out! xoxo GG
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Fall Recipe Roundup
Spiced Sweet Potato Cashew Soup
Vegan Gnocchi Mac & Cheese
Loaded Thanksgiving Bake
Slow Cooker Gnocchi Minestrone
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