Gluten-Free Vegan Shepherd’s Pie
This Gluten-Free Vegan Shepherd’s Pie is a tasty main dish to serve for the holidays to vegetarian guests or any time to cut back on meat.
Vegan Shepherd’s Pie
Servings: 7
Calories: 323kcal
Ingredients
For the mashed potato topping:
- 2 pounds (910 g) white potatoes, peeled and cubed
- 4 tablespoons (60 g) vegan butter
- ½ cup (120 mL) unsweetened almond or oat milk
- 1 teaspoon (3 g) garlic powder
- ½ teaspoon (3 g) kosher or fine sea salt
- ¼ teaspoon (0.6 g) freshly ground black pepper
For the lentil filling:
- 3 tablespoons (45 mL) olive oil
- 1 medium onion
- 4 cloves garlic
- 2 carrots , finely chopped
- 2 sticks celery , finely chopped
- 8 ounces (227 g) cremini mushrooms, finely chopped
- 3 tablespoons (24 g) gluten-free all-purpose flour
- 2 cups (475 mL) vegetable broth
- 2 tablespoons (30 mL) balsamic vinegar
- 2 tablespoons (4.8 g) fresh thyme, plus more for sprinkling
- 1 tablespoon (15 mL) tomato paste
- 1 teaspoon (2.3 g) smoked paprika
- 1 teaspoon (2 g) fennel seeds
- ½ teaspoon (3 g) kosher or fine sea salt
- 1½ cups (115 g) cooked brown lentils
- 1 cup (150 g) frozen peas
Instructions
- Make the mashed potatoes: Fill a large pot with water and bring to a boil. Add the cubed potatoes and simmer on medium-high heat, until fork tender, 15 minutes. Strain the potatoes and add back to the pot. Add the butter, milk, garlic powder, salt, and pepper. Mash everything together with a potato masher (or a fork) until smooth and combined. Cover the pot with a tea towel and secure with the pot lid. Place the mashed potatoes to the side until ready to use.
- Make the lentil filling: Preheat the oven to 375°F. In a large deep skillet, add the olive oil and bring to medium heat. Add the onion, garlic, carrots, and celery. Cook the vegetables, stirring frequently, until softened, 10 minutes. Add the mushrooms and increase heat to medium-high. Cook until the mushrooms are softened and browned, 10 minutes. Reduce heat to medium, sprinkle in the flour, and stir to combine.
- Pour in the vegetable broth and bring to a low simmer. Add the balsamic vinegar, fresh thyme, tomato paste, smoked paprika, fennel seeds, and salt. Stir together. Toss in the cooked lentils and peas, cook until the peas are vivid green, 1 minute.
- Assemble the shepherd’s pie: Pour the filling into a medium casserole dish (8½ x 11) and spoon the mashed potatoes on top. Smooth with the back of a spoon to make an even layer. If desired, lightly graze the mashed potatoes with a fork to make fork lines through the top. Season with salt and pepper.
- Bake for 20 minutes, or until the mashed potatoes turn lightly golden and the lentil filling bubbles around the edges. Increase heat to broil for 3-5 minutes to lightly crisp the mashed potato topping.
- Remove from the oven and let cool for 10 minutes. If desired, sprinkle with fresh thyme.
Nutrition
Nutrition Facts
Vegan Shepherd’s Pie
Amount Per Serving
Calories 323
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Sodium 706mg29%
Potassium 1055mg30%
Carbohydrates 46g15%
Fiber 9g36%
Sugar 8g9%
Protein 10g20%
Vitamin A 3837IU77%
Vitamin C 41mg50%
Calcium 89mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Made this tonight. Very good and tasty. My husband says it’s a keeper. I did substitute tarragon for the fennel seeds as we are not fans.