Portobello Lentil Shepherd’s Pie (Vegan + GF)

Now, more than ever, the world needs comfort food. Enter Vegan Shepherd’s Pie.

I actually made this recipe nearly two months ago. I’ve been meaning to post it but the timing never felt quite right. I can see now that I was saving it for a time when my country and the entire world desperately needs comforting. It feels even more appropriate to post today since this recipe has traditionally been considered “peasant food” and the global economy just took a dive.

In these uncertain times, let us come together. Let us stand up and speak out for what we believe in. For women, for people of color, for animals, for the environment. We have to shine brighter, be better. For all of the hate and vitriol that’s being spewed, let’s meet it with love and determination to fight for a better future.

Change has to come first from within. So today, I’m asking myself, what can I do? How can I improve? Who can I help?

For starters, I believe we must first eradicate the belief that we are powerless. We are not. As a society, we have been asleep. But we’re awake now and we have work to do.

Instead of binge eating vegan donuts and scrolling through Facebook in disbelief, I propose we turn our attention to spending time in the kitchen with our loved ones. Let us make food to nourish the soul and body from the inside out, like this Vegan Shepherd’s Pie.

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Portobello Lentil Shepherd's Pie

Hearty, savory Shepherd's Pie with a rich red wine gravy. Topped with creamy mashed potatoes for the ultimate plant-based comfort food. 

Course Main Course

Cuisine Vegan

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Author Megan Sadd

Ingredients

For the Potatoes

• 1 1/2 lbs red potatoes
• 1/4 cup non-dairy milk unsweetened
• 1/4 cup vegan butter
• 3/4 tsp sea salt
• 1/4 tsp black pepper

For the Filling

• 10 oz sliced mushrooms
• 2 cups cooked french lentils
• 1 cup chopped onion
• 3 carrots, chopped small
• 3/4 cup vegan no-chicken broth
• 1/2 cup dry red wine
• 3 tbsp chickpea flour
• 2-3 cloves minced garlic
• 3 tsp tomato paste
• 3 tbsp vegan worchestershire sauce
• 2 tsp chopped fresh rosemary
• 1 tsp chopped fresh thyme
• 1 tsp sea salt
• pepper to taste
• 1/4 cup frozen corn optional
• 1/4 cup frozen peas optional

Instructions

1. Dice the potatoes into 1/2 pieces. Place them in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, lower heat to a simmer and cook until tender and easily crushed with tongs, between 10 -15 minutes. Drain the potatoes and return them to the saucepan. Mash the potatoes and then add the non-dairy milk, vegan butter, salt and pepper. Keep mashing and stirring until smooth. Preheat the oven to 400 degrees F.

2. Make the filling while potatoes are cooking. Heat a pan on medium high, add the grapeseed oil. Add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the mushrooms, lentils, salt and pepper and cook until the mushrooms lose their moisture, approximately 5-7 minutes. Sprinkle the mixture with the chickpea flour and toss to coat. Add the tomato paste, broth, wine, vegan Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

3. Stir in the peas and corn if using, then transfer the filling to an 11 by 7 inch baking dish. Use a spatula to spread evenly. Top with mashed potatoes, being sure to create a seal around the edges to prevent the filling from bubbling through. Place the dish on a baking sheet on the center rack of the oven. Bake until the potatoes begin to brown, about 25 minutes. Let sit for 10-15 before serving. 

Recipe Notes

Swap vegan butter with cashew cream or olive oil if desired.

Use GF Worchestershire to make this a gluten-free recipe. 

Recipe keeps in a closed container in the fridge for up to 5 days. 

 

For more comforting plant-based recipes like this Vegan Shepherd’s Pie, check out our Chicago Style Deep Dish Pizza or our 20 Minute Cashew Cheese Quesadillas.

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Did you try make this Vegan Shepherd’s Pie? Leave us a comment and tell us how it went! Major bonus points if you post a photo of your Vegan Shepherd’s Pie to Instagram with the tag #carrotsandflowers 🙂

Do you have ideas on how to strengthen our communities? Let’s start a conversation. We can build a better future together, I’m sure of it.
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