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A slice of vegan lentil shepherd's pie, with the pan of pie behind the bowl.

Vegan Lentil Shepherd's Pie (Gluten-Free)

Print Recipe
This Vegan Lentil Shepherd's Pie is loaded with savory lentils and veggies, and topped with decadent mashed potatoes. Baked in the oven for a rich, hearty meal.
Course Main Course
Cuisine American, French
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 656
Author Elizabeth

Ingredients

Potatoes

  • 4 Large Russet Potatoes
  • 1 Recipes Cashew Cream
  • 3 Cloves Garlic minced
  • 1 ½ Teaspoons Salt
  • ½ Teaspoon Black Pepper

Cornstarch Slurry

  • ¾ Cup Vegetable Broth
  • 2 Tablespoons Cornstarch

Lentils

  • 2 15 Ounce Lentils drained & rinsed
  • ½ Medium Onion diced
  • ½ Cup Frozen Peas
  • ½ Cup Frozen Corn
  • ½ Cup Frozen or Fresh carrot diced
  • 4 Ounces Cremini Mushrooms diced
  • 2 Cloves Garlic minced
  • 2 Tablespoons Liquid Aminos
  • 1 Teaspoon Finely Chopped Fresh Thyme plus more for serving
  • 1 Teaspoon Finely Chopped Fresh Rosemary
  • ½ Teaspoon Liquid Smoke
  • ½ Teaspoon Cumin
  • ½ Teaspoon Paprika
  • ¼ Teaspoon Black Pepper
  • Pinch Allspice

Instructions

  • Preheat the oven to 400°F.
  • Peel the potatoes and roughly chop. Place the potatoes in a pot and fill with cold water. Bring to a boil and cook until quite tender. Drain the water. Transfer the potatoes back into the pot and mash until the potatoes reach a smooth texture. Add in the cashew cream, butter, garlic powder, sea salt, and pepper. Mix and set aside.
  • In a small bowl whisk together the vegetable broth and cornstarch. Set aside.
  • In a cast iron skillet, add all lentil ingredients to the pan and cook until warm, 5-7 minutes.
  • Pour in vegetable broth and cornstarch mixture.
  • Spread the mashed potatoes on the top of the lentil filling until completely covered. Smooth well.
  • Bake for 30 minutes. Then broil at 525° for 10-15 minutes or until golden brown on top. Let cool for 10 minutes before serving.

Nutrition

Calories: 656kcal | Carbohydrates: 111g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 667mg | Potassium: 2159mg | Fiber: 30g | Sugar: 7g | Vitamin A: 2011IU | Vitamin C: 26mg | Calcium: 157mg | Iron: 10mg