Classic and comforting, Shepherd’s Pie is a very easy dish to veganize. This version is made with lentils and TVP, and is as healthy and affordable as it is delicious.
When I was growing up, we would have Shepherd’s Pie for dinner occasionally, and it was one of my favorite meals. It’s a hearty and comforting dish, and making it vegan makes it extra healthy as well. It’s also very easy to make and the results are amazing!
Vegan Shepherd’s pie is made with cooked lentils and TVP, marinated in homemade vegan Worcestershire sauce. The vegetables are saute and then combined with the lentils and TVP. The mixture is then baked in the oven with a topping of creamy mashed potatos. So delicious and the perfect dinner for cold and wet nights.
Making Vegan Shepherd’s Pie
Vegan Shepherd’s Pie is very easy to make and is sure to become a family favorite. The ingredients are all easy to find and you probably have most of them on hard already. You can soak and marinate the TVP, cook the lentils and cook and mash the potatoes ahead of time and use frozen peas for more time saving convenience.
Instructions
Step1: Marinade the TVP, let sit for at least an hour or overnight. Cook and mash the potatoes and set them aside. Cook the lentils. Drain well and set aside. After TVP is rehydrated, drain to remove excess water and combine with the lentils. Set aside.
Step 2: Preheat the oven to 350°Fahrenheit. Lightly grease a 2 quart casserole and place it on a full size baking sheet. The sheet will prevent spills if the Shepherd’s Pie overflows while cooking.
Step 3: Prepare the onions, garlic, celery and carrots. Set aside.
Add the organic oil to a pan over medium heat. Add the onions, and cook, stirring until aromatic and translucent, about 1 minute. Add the diced carrots, celery and garlic. Stir until well mixed, about 30 seconds. Next, add the tomato paste, vegetable stock, Italian seasoning and salt free seasoning. Stir until mixed. Lastly, add the lentils and tvp. Stir well until well mixed. Let cook until flavours are combined and vegetable stock is absorbed. Be sure to stir constantly to prevent burning.
Step 4: Once the mixture is cooked, add the frozen peas. Stir to mix. Spoon mixture into a 2 quart casserole or deep baking dish. Top the filling with the mashed potatoes, taking care not to mix them into the lentil mixture. Spread the potato evenly to cover the entire casserole, using a spatula.
To create a traditional crispy crust, you can create a lattice pattern by running a fork lenthwise and then crosswise across the top.
Step 5: Bake Shepherd’s Pie for about 25-30 minutes uncovered. To test for doneness, the edges should be bubbly and the top well crusted to the touch, and slightly browned.
Step 6: To serve, cut into 6 portions and garnish with chopped parsley or fresh rosemary. It tastes best served freshly baked and warm, but leftovers can be refrigerated and reheated and taste great too.
Delicious Family Favorite
Vegan Shephard’s pie is delicious, hearty and healthy, and sure to become a family favorite. Perfect for those days you need a little comfort, and extra nourishment. Serve it with a fresh green salad and dinner’s complete. It can also be portioned and frozen for quick meals for later. Enjoy!
More Vegan Comfort Food Favorites
Going vegan doesn’t mean you have to give up your comfort food favorites. All the classic recipes are easily and deliciously veganized. Here are a few of my all time favorites:
Small Batch Vegan Macaroni and Cheese Casserole
A whole foods vegan diet is healthy, kind to animals, and kind to the planet. It is also delicious and affordable. If you like this recipe, please share! ~Una
Shepherds Pie
Ingredients
- 2 1/2 cups cooked lentils
- 1 cup dry TVP or soya granules
- 1/2 cup vegan Worcestershire sauce
- 1/2 large yellow onion finely chopped
- 4 small garlic cloves minced
- 2 teaspoons dried parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground black pepper
- 1 tablespoon canola oil
- 2 tablespoons All Purpose flour
- 1 teaspoon Stevia seasoning or any salt free seasoning
- 2 tablespoons tomato paste
- 1 cup vegetable stock
- 1 cup frozen peas
- 1 large carrot finely diced
- 1 large celery stalk finely diced
Mashed Potatoes
- 4 large potatoes
- 6 tablespoons unsalted vegan butter
- 1/3 cup unsweetened soy milk
- 1/4 teaspoon ground black pepper
- 1/4 cup vegan parmesan cheese optional
- Parsley flakes as garnish
Instructions
- Make the mashed potatoes: Cut potatoes into medium small cubes. Place in a large pot and cover with water. Bring pot to a boil over medium high heat. Let potatoes boil until tender, about 15 minutes.
- Remove from heat and drain well in a colander or sieve. Place potatoes back into the pot. Add the soy milk, butter, pepper and cheese. Stir well until mixed. Set aside.
- Prepare the TVP: Marinade TVP in the vegan Worcestershire Sauce with enough water to cover the dry TVP. Stir and let sit until rehydrated and the flavours are absorbed, 1 hour to overnight.
- Prepare the lentils: Place lentils in a large pot filled with water. Bring to a boil over high heat. Let cook for 15-20 minutes until well cooked. Drain well and place in a large mixing bowl. Set aside
- Preheat oven to 350°F. Lightly grease a 2 quart casserole or deep baking dish. Set aside.
- Make the Shepherd's pie: Prepare the vegetables. Chop the onion. Mince the garlic. Dice the carrots and celery. Set aside in separate bowls.
- Heat the organic canola oil in a large, deep skillet over medium heat. Add the onion. Stir fry until slightly browned, aromatic and soft. Add the celery, carrot, Italian seasonings, and seasoning. Stir until well mixed. Add the garlic and stir for about 30 seconds.
- To the pan, add the tomato paste, the vegetable stock and let mixture simmer for 2-3 minutes or until vegetables are cooked and slightly softened.
- Add the lentils and TVP. Stir well and cover. Let simmer for 2-3 minutes or until liquid in mostly absorbed. Remove from heat.
- Add the frozen peas to the mixture. Stir until well combined.
- Spoon filling into the prepared casserole. Smooth top of mixture with a spatula.
- Spoon the mashed potato on top of the filling and smooth out with a spatula so it completely covers the filling.
- Place on a cooking sheet in the oven (to prevent spills in case the filling boils over) Bake, uncovered, for 25 – 30 minutes.
- Let cool for 15 minutes before serving.
You must be logged in to post a comment.