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 Thanksgiving! 😍

Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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My cookbook "Simple and Delicious Vegan" is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:

🌱 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
🌱 Metric and imperial measurements (cups, ounces, and grams).
🌱 Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
🌱 Ingredient shots, so you see what to buy - getting you cooking - and eating - faster!

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Ingredients

Filling:
1/2 tbsp vegetable oil
1 onion diced
2 cloves of garlic minced
2 medium carrots diced
1 stalk of celery diced
1 tsp onion powder
1 tsp dried thyme (or 2 tsp fresh)
1/2 tsp dried rosemary (or tarragon)
1/2 tsp sugar (or maple syrup)
Salt & pepper to taste
2 tbsp tomato paste
2 tbsp soy sauce or coconut aminos
1 tbsp balsamic vinegar
1/4 cup (60 ml) vegetable stock
1/4 cup (60 ml) red wine OR more veggie stock
2 cups (400 g) cooked lentils (cooked from dry or use canned)
1/2 cup peas (frozen or canned)
1/2 cup corn fresh, frozen or canned

Mashed Potatoes:
2 pounds of (1 kg) potatoes
1/4 cup (60 ml) plant-based milk
2 tbsp vegan butter OR vegetable oil (or use plant-based milk if oil-free)
nutmeg, salt, and black pepper to taste

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If you create one of my recipes, I would love to see it. Tag me on Instagram with @elavegan and also use #elavegan 😊

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