Vegan Lentil Shepherd's Pie

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This Vegan Lentil Shepherd's Pie is full of rich umami flavour and ever so satisfying. We all enjoy this dish so much, even the children, who go for second helpings!

Inspired by it's meat-filled cousin, shepherd's pie, lentil shepherd's pie is just as filling and comforting whilst leaving you feeling less heavy. This version is topped with a sweet potato mash and filled with meaty portobellini mushrooms, puy lentils and carrots. The sun-dried tomatoes and tomato paste add an extra dimension, but the umami magic comes from the balsamic vinegar.

You really want a meaty mushroom for the filling, as that is what gives this lentil shepherd's pie its substance. Large portobello mushrooms would work fine, if you can't find smaller portobellini ones, or else chestnut mushrooms would be another good alternative.

I love using puy lentils (sometimes also called French green lentils) in oven bakes or casseroles, as they tend to hold their structure when cooked and have a nice texture. If you can't find puy lentils, you can used green lentils for the recipe.

Let's be honest, this lentil shepherd's pie recipe is involved, as you have to chop, cook, assemble and bake, all for a single dish. But I think you'll find the effort worth it, before you've even had a single bite! As soon as you inhale the umami aroma from the pie filling bubbling away, you'll want to tuck in, right then and there. Honestly, I could probably eat a whole bowl of the pie filling with a side of crusty bread!

To save time, I have used pre-cooked lentils. It's also very easy to approach this recipe in stages, to fit around your schedule. You could easily cook the sweet potato mash and pie filling ahead of time, even the day before, and store it in the fridge. Just bring them to room temperature before baking.

Serve this lentil shepherd's pie with your favourite greens to make it a meal. Leftovers (if there are any!) also keep really well and are perfect for lunch the next day, and individual portions can be frozen for future meals.

Here's what you'll need to make this Vegan Lentil Shepherd's Pie:
(Click here to jump straight to the recipe)

Topping:
1kg sweet potatoes
2 Tbsp extra virgin olive oil
Pinch of sea salt

Filling:
Oil for cooking (I use light olive oil)
1 medium onion, chopped
2 cloves garlic, pressed
2 large carrots, diced
1 Tbsp picked thyme leaves
600g portobellini mushrooms, wiped clean and chopped
75g sun-dried tomatoes in oil, chopped, plus 2 Tbsp of its soaking oil
70g tomato puree
2 Tbsp balsamic vinegar
250g cooked puy lentils
250ml vegetable stock
2 Tbsp chopped flat leaf parsley, plus extra for garnish
Sea salt and freshly grated fresh pepper, to taste

And here's what you'll need to do:

• Gather all your ingredients, and have them to hand. Preheat the oven to 200C / 180C Fan before you plan to bake the pie.

• Rinse the sweet potatoes under running water, peel and trim the ends. Cut into cubes, and place them in a large saucepan with lid.
  
• Add enough water to the pan so the sweet potato is well submerged, and bring it to the boil. Cover the pan, reduce the heat, and simmer for 10 minutes.

• Meanwhile, prepare the onion, garlic and herbs.
• When the sweet potato is done cooking, discard the cooking water. Cool slightly before adding the extra virgin olive oil, pinch of salt, and mashing roughly with the back of a fork. Set aside for later. Tip: The topping can be made ahead of time, even the day before, and cooled and stored in the fridge.

• Chop the sun-dried tomatoes, and set aside with 2Tbsp of its soaking oil. Peel and dice the carrots, and wipe clean and chop the mushrooms.

• Heat some oil in a large saucepan over medium heat, and cook the onion for a few minutes until they begin to soften. Add the garlic, and cook for another one minute.
• Add the carrot and thyme leaves. Cook for about 7-8 minutes, stirring occasionally, until the carrots soften.

• Stir in the mushrooms for a few minutes until they shrink a bit, then add the sun-dried tomatoes and oil, balsamic vinegar and the tomato paste.

• Stir everything together until well combined, and continue cooking for about 8-10 minutes, until most of the moisture has been released from the mushrooms. Reduce the heat slightly if the mixture is bubbling too vigorously.
  

• Add the lentils and vegetable stock to the pan, mix it all together, and continue simmering for another 5-10 minutes until thickened.

• When the filling is done cooking, remove the pan from heat, and adjust seasoning if required. Stir in the chopped parsley. Tip: The pie filling can also be made ahead of time, cooled completely and stored in the fridge until needed.

• Cool the filling slightly before transferring it to a baking dish. Push it into the corners, and press down the top with a spatula or the back of a spoon.

• Spoon the mashed sweet potato on top, pushing it down gently and smooth with the back of a spoon.

• Bake the pie in the preheated for 15-20 minutes until it is hot throughout. Then switch the grill on to high, and cook for 5-10 minutes until the top layer is crisp and the peaks are slightly charred. IMPORTANT: Do not leave the oven unattended whilst the grill is on, as it could very easily burn your food!
• Tip: If you have made the sweet potato topping and pie filling ahead of time and stored them in the fridge, bring them to room temperature first before baking.

• Remove the pie from the oven, cool for a few minutes and sprinkle with chopped parsley. Cut into squares and serve.

Vegan Lentil Shepherd's Pie

By Wendy | Serves 4

This Vegan Lentil Shepherd's Pie is bursting with rich umami flavour and is as comforting to eat as the traditional meat version.

Prep Time: 30 minutes
Cook time: 55 minutes
Serves: 4-6
Course: Main
Cuisine: Vegan, Modern European
Tags: Plant Based, Veganuary

Ingredients

Topping:
1kg sweet potatoes
2 Tbsp extra virgin olive oil
Pinch of sea salt

Filling:
Oil for cooking (I use light olive oil)
1 medium onion, chopped
2 cloves garlic, pressed
2 large carrots, diced
1 Tbsp picked thyme leaves
600g portobellini mushrooms, wiped clean and chopped
75g sun-dried tomatoes in oil, chopped, plus 2 Tbsp of its soaking oil
70g tomato puree
2 Tbsp balsamic vinegar
250g cooked puy lentils
250ml vegetable stock
2 Tbsp chopped flat leaf parsley, plus extra for garnish
Sea salt and freshly grated fresh pepper, to taste

Method

1. Gather all your ingredients, and have them to hand. Preheat the oven to 200C / 180C Fan before you plan to bake the pie.
2. Rinse the sweet potatoes under running water, peel and trim the ends. Cut into cubes, and place them in a large saucepan with lid.
3. Add enough water to the pan so the sweet potato is well submerged, and bring it to the boil. Cover the pan, reduce the heat, and simmer for 10 minutes.
4. Meanwhile, prepare the onion, garlic and herbs.
5. When the sweet potato is done cooking, discard the cooking water. Cool slightly before adding the extra virgin olive oil, pinch of salt, and mashing roughly with the back of a fork. Set aside for later. Tip: The topping can be made ahead of time, even the day before, and cooled and stored in the fridge.
6. Chop the sun-dried tomatoes, and set aside with 2Tbsp of its soaking oil. Peel and dice the carrots, and wipe clean and chop the mushrooms.
7. Heat some oil in a large saucepan over medium heat, and cook the onion for a few minutes until they begin to soften. Add the garlic, and cook for another one minute.
8. Add the carrot and thyme leaves. Cook for about 7-8 minutes, stirring occasionally, until the carrots soften.
9. Stir in the mushrooms for a few minutes until they shrink a bit, then add the sun-dried tomatoes and oil, balsamic vinegar and the tomato paste.
10. Stir everything together until well combined, and continue cooking for about 8-10 minutes, until most of the moisture has been released from the mushrooms. Reduce the heat slightly if the mixture is bubbling too vigorously.
11. Add the lentils and vegetable stock to the pan, mix it all together, and continue simmering for another 5-10 minutes until thickened.
12. When the filling is done cooking, remove the pan from heat, and adjust seasoning if required. Stir in the chopped parsley. Tip: The pie filling can also be made ahead of time, cooled completely and stored in the fridge until needed.
13. Cool the filling slightly before transferring it to a baking dish. Push it into the corners, and press down the top with a spatula or the back of a spoon.
14. Spoon the mashed sweet potato on top, pushing it down gently and smooth with the back of a spoon.
15. Bake the pie in the preheated for 15-20 minutes until it is hot throughout. Then switch the grill on to high, and cook for 5-10 minutes until the top layer is crisp and the peaks are slightly charred. IMPORTANT: Do not leave the oven unattended whilst the grill is on, as it could very easily burn your food!
16. Tip: If you have made the sweet potato topping and pie filling ahead of time and stored them in the fridge, bring them to room temperature first before baking.
17. Remove the pie from the oven, cool for a few minutes and sprinkle with chopped parsley. Cut into squares and serve.

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