Easy & Healthy Vegan Lentil Shepherd's Pie
This Healthy Vegan Lentil Shepherd’s Pie is a cozy, plant-based twist on the classic comfort food. Made with green lentils, hearty vegetables, and a creamy mashed potato topping, it’s rich, nourishing, and satisfying. The lentil filling is seasoned with herbs, garlic, and a touch of tomato paste for depth, while the potatoes bake to a golden perfection—vegan, gluten-free, nut-free, refined sugar-free, with an oil-free option, and full of plant-based protein.
Equipment
Ingredients
For the Lentil Filling:
- 1 onion diced
- 3 ribs celery diced
- 3 medium carrots diced
- 1 medium parsnip diced
- 3 cloves garlic minced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 2 tablespoons fresh parsley chopped
- 3 tablespoons vegan Worcestershire
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 ⅓ cups green lentils rinsed
- 1 tablespoon Anima Mundi Ashwagandha optional, for added adaptogenic benefits
For the Mashed Potato Topping:
- 6 lbs russet potatoes peeled and chopped
- ½ cup plant-based milk
- ⅓ cup vegan butter cashew-milk based
- 1 teaspoon sea salt
Instructions
Make the Mashed Potatoes
- Add the chopped potatoes to a large pot, cover with water, and bring to a boil.
- Cook until fork-tender, about 15–20 minutes.
- Drain, then mash with the plant-based milk, vegan butter, and sea salt.
- Set aside while you prepare the filling.
Cook the Lentil Filling (in the Dutch oven)
- Place your shallow Dutch oven over medium heat.
- Add a splash of oil (optional) and sauté the onion, celery, carrots, and parsnip for 8–10 minutes, or until softened.
- Stir in the garlic, sea salt, black pepper, Italian seasoning, rosemary, thyme, and parsley. Cook 1–2 minutes until fragrant.
- Add the tomato paste and Worcestershire and stir to coat the vegetables.
- Pour in the vegetable broth and add the green lentils.
- Bring to a simmer, cover, and cook for 25–30 minutes, stirring occasionally, until the lentils are tender and the mixture has thickened.
- Remove the rosemary and thyme sprigs.
- Stir in the Anima Mundi Ashwagandha (if using).
Assemble in the Same Dish
- Once the filling is cooked and thick, turn off the heat.
- Spoon the mashed potatoes over the top and spread evenly to completely cover the lentils.
Bake
- Preheat the oven to 400°F (200°C).
- Place the Dutch oven lidless into the oven and bake for 20–25 minutes, or until the top is lightly golden.
- For extra browning, broil for 2–3 minutes at the end (optional).
Serve
- Let it rest 10 minutes before scooping. Serve warm and enjoy a hearty, comforting, one-dish vegan shepherd’s pie.
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