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The BEST Vegan Shepherd's Pie closeup

The BEST Vegan Shepherd's Pie

Anne Hernandez
You won't miss the hamburger in this shepherd's pie and neither will your friends and family. It makes a lot so it's perfect for feeding a crowd OR you can divide it into two pie plates; one to eat and freeze one for later.
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Course Main Course
Servings 10 people

Ingredients
  

Mashed Potato Topping

  • 5 Pounds Russet Potatoes peeled & cut into 1-inch cubes
  • 1/2 Tablespoon Salt
  • 2-4 Tablespoons Vegan Butter
  • 1 teaspoon Dry Mustard Powder
  • 1/2 teaspoon Pepper or to taste
  • 1 1/2 teaspoons Salt to taste

Filling

  • 2 1/2 Tablespoons Extra Virgin Olive Oil
  • 1 Medium Onion diced
  • 3 Cloves Garlic minced
  • 1 Cup Baby Portaello/Crimini Mushrooms diced small
  • 2 Tablespoons Flour
  • 1 teaspoon Parsley dried
  • 1 teaspoon Thyme dried
  • 1/2 teaspoon Rosemary dried
  • 1 Bay Leaf
  • 1 Cup Red Wine
  • 2 1/2 Tablespoons Tomato Paste
  • 1 1/2 Cups Vegetable Broth or Stock
  • 1 Pound Lentils cooked
  • 28 Ounce Frozen Mixed Vegetables
  • Salt & Pepper to taste

Instructions
 

Mashed Potato Topping

  • Cover the peeled & cubed potatoes with cold water in a large saucepan. Sprinkle with 1/2 Tablespoon of salt and turn the heat to high.
  • Once the water starts to boil, partially cover with the lid, reduce the heat to low and simmer for about 10 minutes or until the potatoes are soft.
    The BEST Vegan Shepherd's Pie - Potatoes
  • Put a colander over a heat-proof bowl and drain the potatoes, reserving the potato water. Return the potatoes to the saucepan and mash with a potato masher. Stir in the dry mustard, salt, pepper, and vegan butter. Add the potato water 1/2 cup at a time, mixing thoroughly with each addition, until the mashed potatoes have a slightly loose consistency (but not runny). Set aside.

Filling

  • Preheat oven to 400 F.
  • In a large oven-proof skillet, heat olive oil until shimmering over medium heat. Add the onions and cook for 2 minutes. Add the garlic and cook for a minute longer. Add the mushrooms, season all with salt & pepper, and cook for 2 more minutes. 
  • Stir the flour, parsley, thyme, and rosemary into the mushroom mixture until evenly coated for at least a minute to cook the flour.
  • Add the wine and cooked lentils (I used Trader Joe's). Cook until most of the wine is reduced and absorbed.
  • Whisk the tomato sauce into the vegetable broth and add with the frozen vegetables and bay leaf, stirring to combine. Simmer for 5 minutes then remove from the heat. Discard the bay leaf.
    The BEST Vegan Shepherd's Pie - Filling
  • *** If you're feeding a large crowd, leave the mixture in the skillet.
    If you'd rather split the recipe into 2 pie plates, now is the time to do it. Follow the recipe but only bake one of the pies and freeze the other for another day.
  • Top the filling with the mashed potatoes. You can spoon it on and spread carefully as to not mix in the filling or gravy, or use a piping bag to get fancy. Bake in the pre-heated oven for 15 minutes or until the potatoes are lightly browned.
  • Remove the pie from the oven and let it rest for 15 minutes before serving. 

Notes

  • Five pounds of potatoes might seem like a lot, but this makes a lot. As you can see in the pictures, three pounds was not nearly enough. Learn from my mistake - don't skimp on the potatoes.
  • I used Trader Joe's steamed lentils for this dish. They save a cooking step, are just the right quantity, and are inexpensive. If you want to cook your lentils, cook a cup of dried lentils for this recipe.
  • Using the hot starchy potato water is a great way to not only keep your potatoes vegan but also keeps the potato taste at the forefront and saves a few calories.
  • DON'T SKIP THE RED WINE! It gives the richness that makes the mushrooms and lentils pass as ground beef in the mixture. Between the simmering and baking, most, if not all, of the alcohol will cook out so it's safe for little ones.