Lentil Shepherds Pie – vegan, gluten free, hearty & delicious!
Lentil Shepherds Pie is one of my favourite family dinners! One of the reasons being that this dish is so hearty, comforting and flavourful that my ‘omni’ family eat it all up and ask for seconds! This means that I can cook ONE dinner and no modifications are required to cater for my plant-based diet. Winning!
I also love this as a meal prep option. It reheats beautifully and I think even tends to taste better as left overs (which is saying something because it tastes pretty freakin’ good on the day too). It’s the perfect packed lunch for work. It also freezes really well so it’s a nice dish to make ahead of time and put in the freezer for those days when you can’t be bothered cooking and don’t want to resort to supermarket ready meals that are laden with additives, preservatives, sodium etc. When I am making lentil shepherds pie as a freezer option I allow it to cool, and freeze it in single sized portions. That way I can take out what I need when I need it – it’s awesome!
Feel free to play around with the veggies that you put in. The ones I’ve listed are my ‘go-to’ choices, but I regularly use whatever is left over and needs using up at the end of the week. I haven’t had it turn out badly yet! This is a great recipe for the end of the week because it is mostly store cupboard/pantry staples that will keep longer than the ingredients needed for some other recipes so you know that everything is still going to be good when you buy the ingredients at the beginning of the week.
I’ve topped this one with panko bread crumbs and vegan cheese. You can do it with one or the other or just leave it as the sweet potato by itself – it still works out great as long as you ‘rough up’ the potato topping a little with a fork.
As you can see below – it’s never the “prettiest” of dishes, but what it lacks in aesthetics it makes up for in taste 🙂
Ready to cook? Let’s get on with the recipe…
- 900 g Sweet Potato peeled & cut into chunks
- 50 ml Almond Milk unsweetened
- 1 Tbsp Vegan Butter
- 1 Tbsp Dried Thyme
- 1 Tbsp Dried Oregano
- 1 Onion chopped
- 2 Carrots peeled & diced
- 2 Celery stalks finely sliced
- 1/2 Cup frozen peas thawed
- 2 tsp Garlic crushed
- 1 Red Pepper (capsicum) deseeded & cubed
- 250 ml Vegetable Stock
- 400 g Chopped Tomatoes tinned
- 400 g Brown Lentils tinned
- 100 g grated Vegan Cheese optional
- 1/4 Cup Panko Breadcrumbs optional
- 1 tbsp Olive Oil extra virgin
- Salt and pepper for seasoning to taste
Preheat oven to 180c normal, 160c fan, gas mark 4, 350f.
Boil sweet potatoes for 15 mins until tender enough to mash. Add almond milk & vegan butter. And mash until smooth. Season with salt and pepper to taste.
In large frying pan add onion & oil and stir fry until soft, about 4 mins. Add carrot, celery, garlic, pepper, stock, tomatoes, herbs and peas. Bring to boil then reduce heat & simmer for 10 mins.
Drain lentils & wash. Add to the vegetables & cover. Simmer for 10 mins.
Place in large pie dish. Top with sweet potato mash & sprinkle with panko breadcrumbs and grated cheese. Cook for 20-25 mins
Serve and enjoy 🙂