Maybe we should call this cheaters shepherd's pie ;-)
AS IT IS SO QUICK AND SIMPLE TO MAKE!
Winter brings with it the craving for hearty, warm meals that nourish the soul as much as the body!
For those seeking quick, easy, and plant-based comfort food, this vegan shepherd’s pie recipe is the perfect go-to. Not only is it a breeze to prepare, but it’s also pantry-friendly, making it an ideal option when fresh vegetables aren’t at your disposal.
This recipe features a flavorful base of French lentils, known for their ability to maintain a firm texture even after cooking, offering that meaty bite reminiscent of traditional shepherd’s pie.
We're topping off this dish with a smooth layer of mashed potato flakes, creating a golden, fluffy crust that seals in all the goodness below. And with dehydrated mixed vegetables forming the colorful, hearty middle layer, this shepherd’s pie comes together with minimal effort and maximum taste.
Whether you’re looking to cozy up during a chilly evening or need a crowd-pleasing vegan main dish for your holiday table, this easy vegan shepherd’s pie recipe will not disappoint!
READ MORE: Exploring six types of lentils and how to use them
vegan shepherd's pie recipe
INGREDIENTS
"Meaty" Base:
- ¾ cup French Lentils
- ¾ cup dehydrated veggies or 1 ½ cups frozen or chopped veggies
- 1 Tbsp. Not Chicken seasoning
- 1 Tbsp. BBQ Scramble seasoning
Instant Mashed Potato Topping:
- 2-2 ½ cups potato flakes
- 2 Tbsp. Ranch Seasoning
- 1 Tbsp. oil
DIRECTIONS:
"Meaty" Base
- Put the lentils, dehydrated veggies, and seasonings in a pot with 3 cups water.
- Bring to a boil, then reduce to a simmer for 30 min. The lentils don’t have to be completely cooked; they will finish cooking in the oven.
- If using fresh veggies, add when lentils have about 15 minutes left. If using frozen veggies, thaw and add to the mixture when there are about 5-10 minutes left.
- Preheat oven to 350°
- Spread the mixture evenly into a 9x9 casserole dish or in small ramekins for individual servings.
- Prepare mashed potatoes, either with our instant potato recipe or make them your favorite way.
- Add dollops of mashed potatoes on top of the lentils and veggies, then spread into an even layer.
- Cook in oven for 30-45 minutes, until potatoes have lightly browned.
- Serve and enjoy!
Instant Mash Potatoes
- In a pot, bring 2 cups of water with ranch seasoning to a boil.
- Add oil and turn off the heat.
- Add 2 cups of potato flakes and stir to incorporate.
- Add more potato flakes to reach your desired consistency.
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