Vegan Shepherd’s Pie – Comforting, Savoury, and Extremely Delicious

There is something about the cold and dark evenings that makes me want to cook only heartwarming food. Hence, this vegan shepherd’s pie is my favourite cold-weather comfort food ever. It is rich, full of flavour, warming, and very comforting.

My initial impression of lentil shepherd’s pie was that it would taste too healthy and not as comforting. But I was mistaken, and after the caramelisation of the onions and soaking of the lentils with the wine, garlic, spices, and stock, the smell was divine. Since then, I cook it every winter and enjoy it with my family, especially during the weekends.

This vegan shepherd’s pie is creamy, savoury, deliciously flavoured with lentils, and it has an incredibly tasty layer of baked mashed potatoes on top. Here’s how you can cook one at home yourself, and it won’t even take that long to prepare!

Ingredients List

• For the Lentil Filling
• 600g large onions, diced
• 40g garlic cloves, minced
• 30ml olive oil
• 4g thyme leaves, fresh, minced
• 4g rosemary leaves, fresh, minced
• 45g tomato paste
• 120ml dry red wine
• 900ml vegetable stock
• 300g green lentils
• 2 bay leaves
• 2g paprika
• 60g tahini
• 15ml balsamic vinegar
• 15ml tamari or soy sauce
• 10ml vegan Worcestershire sauce
• Salt and black pepper, to taste
• Green lentils have excellent qualities that will enable them to keep their shape and texture even after baking.

For the Potato Cauliflower Topping

• 900g russet potatoes, peeled and cut into eighths
• 600g small head of cauliflower, cut into florets
• 1 rosemary sprig, fresh
• 56g vegan butter, softened
• 120ml coconut milk or creamy plant-based milk
• 8g nutritional yeast
• Salt and black pepper, to taste

Nutritional yeast will enrich the topping with a cheesy and savoury taste.

For Garnishing

• Extra virgin olive oil
• Thyme leaves, fresh
• Freshly cracked black pepper

Pouring a little oil before baking is crucial for the crispy and beautiful golden topping.

Caramelize Onions

Start with preheating a 12-inch ovenproof skillet with the olive oil.

Next, add the chopped onions and sprinkle with a little bit of salt. Let the onions brown and caramelise, which will take some time, but will transform the entire filling’s taste.

Initially, the smell will be slightly harsh, and then after 15 minutes, it will change to a fragrant one, and golden bits of caramelised onions will start appearing on the bottom of the skillet.

The first time preparing this dish, I was stirring the onions constantly because I thought that they were burning. However, I noticed that onions did not develop that amazing caramelised taste. Since then, I have left them in peace for several minutes to ensure they brown properly.

Pro Tip:

Never stop cooking your onions once they become translucent; the caramelised ones will provide amazing flavour to the dish.

Add Garlic and Herbs

Add the garlic, thyme, and rosemary after browning the onions.

Cook everything for about 2 to 3 minutes, until the fragrant smell fills the kitchen. The mixture at this point will release an aroma of sweet onions, aromatic thyme, and savoury garlic.

In case you love the taste of sage, you can use it as an alternative to either thyme or rosemary, especially during the holidays. Caramelise Tomato Paste

Add the tomato paste to the skillet, stirring everything continuously.

Continue cooking the paste until its colour turns into an intense brick red and smells slightly caramelised.

This step is essential because the raw tomato paste does not have a great taste, whereas the caramelised one provides a deep and rich flavour.

Pro Tip:

Only after the tomato paste starts sticking a bit to the skillet can you add liquid.

Deglaze with Red Wine and Simmer the Lentils

Now, pour the red wine, scraping the bottom of the skillet.

As the mixture simmers, the smell of wine will disappear, releasing a rich aroma instead.

As soon as the majority of the wine evaporates, add:

• vegetable stock
• green lentils
• bay leaves
• paprika

Bring everything to the boiling point and let it simmer rapidly for 30 minutes.

Lentils should be soaked partially and keep their shape. In the oven, the remaining cooking time for the lentils will be sufficient to make them softer.

Pro Tip:

Do not use water; use only vegetable broth because lentils will absorb the flavour during cooking.

Boil Potatoes and Cauliflower

While the lentils are simmering, place the potatoes and cauliflower into a big pot.

Next, cover them with cold water, add plenty of salt, and add the rosemary sprig.

Initially, the cold water helps the even distribution of heat throughout the vegetable, and prevents it from getting mushy inside.

Simmer the vegetables for 15 minutes or until they become extremely soft.

The rosemary will perfume the water with its wonderful taste, while the potatoes become soft and flaky. When you can put your fork into the vegetables without any effort, they are done.

Drain them properly.

Dry and Mash the Cauliflower

Separate the cauliflower from the potatoes.

Due to its high water content, I like to drain the excess moisture of the cauliflower by pressing it in a sieve.

After squeezing the cauliflower, you will be amazed at how much liquid is left.

Return the drained cauliflower to the pot with the potatoes.

Prepare the Mash Topping

Add the vegan butter, coconut milk, nutritional yeast, salt, and pepper.

Blend everything to a creamy and uniform consistency. I prefer using an immersion blender, as the result will become extremely smooth and luxurious.

The mixture will be fluffy and creamy. It should have a nice herby taste with a hint of butter.

To make the topping richer for holiday dinners, add another tablespoon or two of vegan butter.

Pro Tip:

Warming plant-based milk before adding it to the potatoes makes the mash smoother and creamier.

Assemble the Shepherd’s Pie

Place the mixture of mashed potatoes and cauliflower on top of the lentil filling carefully.

An offset spatula works perfectly for covering the lentils without pulling them to the top.

Also, drizzle the topping with olive oil, and garnish with thyme leaves and freshly cracked black pepper.

This is the perfect moment to smell that incredible combination of aromas. After baking, the edges will become crispy and golden-brown.

Bake Until Golden-Brown

Preheat the oven to 375F/190C and bake the pie for 20 minutes.

During the process of baking, the filling will become bubbly, and the topping will gain its brown colour.

In order to create a beautiful brown crust, put the pie under the broiler for a few minutes. Watch it attentively since it will brown rather quickly.

Your goal is to bake a topping with a crunchy and crispy golden layer.

Rest the pie for at least 10 minutes before cutting it into pieces.

Common Mistakes When Cooking Vegan Shepherd’s Pie

Hurried Caramelisation of Onions

To achieve proper caramelisation, you need to let it happen. Do not hurry up.

Softened Lentils

Excessive cooking will soften lentils significantly. So, simmer them until they remain slightly crunchy because they will further soften in the oven.

Not Draining Moisture From Cauliflower

Cauliflower is highly water-intensive. If you forget to strain it, your mashed topping will be watery and loose.

Chilly Plant Milk

When blended with the potatoes, chilly plant milk will cause the topping to become gluey. Warm the milk before adding it to the potatoes.

No Brown Crusty Layer

In order to have a brown crust, the topping needs to be under the broiler. Two or three minutes under it will significantly improve its taste and appearance.

Variations on the Recipe of Vegan Shepherd’s Pie

Creamy

Replace cauliflower with extra potatoes for the extremely delicious and creamy mashed topping.

With Mushrooms

Sautéed mushrooms in the lentil filling add additional flavour. Cremini mushrooms work especially well in this recipe.

With Sweet Potatoes

In the mashed topping, replace half of the regular potatoes with sweet potatoes.

Storage and Service

This vegan shepherd’s pie stores very well for up to 5 days. The leftover pie may also be frozen for up to two months.

I recommend storing the leftover pie in a closed container in the fridge. Moreover, this pie tastes even better the following day.

To reheat the frozen pie, put it in the oven heated to 350°F (190 °C) for 10 minutes. Under such conditions, the topping will become crunchy again.

Enjoy the vegan shepherd’s pie served with a salad or some roasted vegetables. However, in very cold evenings, I can eat a whole bowl right from the pan, because it smells irresistible.

I truly hope you will try making it once the weather becomes chilly. This dish is comforting, delicious, and very tasty. I hope you will also become fond of this dish like I am.