This vegan shepherd’s pie is hearty, filling, and combines a veggie-packed lentil filling with a fluffy mashed potato topping for ultimate comfort food!
Even better, this lentil shepherd’s pie is gluten-free, dairy-free, meat-free, ready in under an hour, perfect for a mid-week meal or impressing at any occasion!
First, peel and chop the potatoes, and transfer them to a large pot of salted water. Bring to a boil, and then cook over medium heat for 15 minutes, or until fork-tender. Then drain.
Heat oil in a large skillet. Add the onion, garlic, carrot, celery, and all the spices. Stir and sauté for 3 minutes. Add the tomato paste, soy sauce, balsamic vinegar, and stir.
Add the cooked green or brown lentils, corn, peas, red wine, and stock. Bring to a boil, and then allow the mixture to simmer for between 5-7 minutes, or until slightly reduced.
Top with the mashed potato layer, spreading it with a spatula to cover the top of the pie. Bake in the oven for 15 minutes, then broil at the end until the top is golden brown.
You can prepare the entire vegan shepherd’s pie up until baking and then store covered in the fridge for up to 2 days OR freeze. Let it defrost in the fridge overnight before baking.