Description

This easy vegan lentil shepherd's pie layers a rich, caramelized onion and lentil filling under fluffy garlic mashed potatoes, made with everyday ingredients and a canned lentil shortcut. Gluten-free, dairy-free, and perfect for Thanksgiving or a cozy weeknight dinner!

Ingredients

Units Scale

Lentil Filling

2 tablespoons avocado oil
2 large yellow onions, finely diced
10 cloves garlic, minced
1 tablespoon fresh thyme, finely chopped
2 teaspoons fresh rosemary, finely chopped
1/4 teaspoon dried thyme
3 tablespoons tomato paste
3 (15-ounce) cans brown lentils, drained and rinsed (4.5 cups cooked lentils)
1/4 cup my homemade vegan heavy cream
1 tablespoon pure maple syrup
1/4 teaspoon sweet paprika (not smoked!)
1 3/4 teaspoons fine sea salt

Garlic Mashed Potatoes

2.5 pounds Yukon Gold potatoes, peeled and chopped into approximately 1-inch pieces
Salt for boiling the potatoes
5 tablespoons avocado oil (or homemade vegan butter [LINK: homemade vegan butter recipe])
1 large clove garlic, finely minced
1/2 cup reserved potato cooking water
3/4 teaspoon fine sea salt, or to taste

For Finishing

Avocado oil or olive oil, for drizzling
Freshly ground black pepper
Fresh thyme, for sprinkling and garnish

Instructions

Heat the 2 tablespoons avocado oil in a large oven-safe skillet over medium heat. Add the onions and cook for 20-25 minutes, stirring occasionally, until deeply golden and caramelized. Lower the heat as needed to prevent burning.
Meanwhile, preheat the oven to 425°F. Peel the potatoes and cut them into approximately 1-inch pieces. Add them to a large pot of generously salted cold water, bring to a boil, and cook for about 20 minutes, until completely fork-tender.
Add the garlic, fresh thyme, fresh rosemary, and dried thyme to the caramelized onions. Cook for about 1 minute, stirring, until fragrant.
Add the tomato paste and sweet paprika. Cook for 2-3 minutes, stirring frequently, until the tomato paste darkens slightly.
Stir in the lentils, maple syrup, and 1¾ teaspoons fine sea salt. Add the vegan heavy cream and cook for 1-2 minutes, until the filling is thick and creamy. Taste and adjust seasoning as needed.
Before draining the potatoes, reserve at least ½ cup of the cooking water. Drain the potatoes thoroughly and return them to the warm pot.
While the potatoes are still hot, add the 5 tablespoons avocado oil (or vegan butter), 1 minced garlic clove, ½ cup reserved cooking water, and ¾ teaspoon salt. Mash by hand until smooth and creamy.
Spread the lentil filling in an even layer in the skillet, or transfer it to an oven-safe casserole dish. Spoon the mashed potatoes over the filling and smooth into an even layer, covering the filling completely.
Lightly drizzle the top with avocado oil or olive oil, then sprinkle with black pepper and fresh thyme.
Bake uncovered for 15 minutes. If your cookware is broiler-safe, broil for 3-5 minutes, watching closely, until the top is golden brown.
Let rest for at least 10-15 minutes before serving, or longer for more structured servings. Garnish with additional fresh thyme.

Notes

Skillet: I use my oven-safe nonstick skillet from Our Place because I can prepare the lentils directly in the skillet, spread the mashed potatoes over the top, and transfer everything to the oven. It's so convenient and also makes a beautiful presentation! Any suitable oven-safe skillet or casserole dish works. I have only tested this in a nonstick pan.

Add-ins: I deliberately kept my version simple, but you can certainly add more vegetables if you'd like, such as finely diced carrots or other vegetables you enjoy.

Make ahead: This recipe should work well made ahead and reheated in the oven.

Prep Time: 15
Resting Time: 15
Cook Time: 55
Category: Dinner
Method: Oven, Stovetop