Easy Lentil Shepherd's Pie

Course: Main Course

Cuisine: American

Keyword: lentil shepherds pie, vegan shepherd's pie

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 289kcal

Author: Cindy Rainey

The Easy Lentil Shepherd's pie is plant-based and uses frozen and boxed ingredients for a quick delicious recipe.

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Ingredients

Vegetable/ Lentil Mixture

1¼ cup vegetable broth
1 teaspoon dried thyme
1 Tablespoon arrowroot starch can sub cornstarch
2 Tablespoons Dehydrated Onion Flakes
1 16 ounce package frozen mixed vegetables
2 cups cooked lentils brown or green
salt to taste

Mashed Potatoes

3 cup vegetable broth
4 Tablespoons vegan butter leave out if trying to eat oil-free
1⅔ cup unsweetened plant milk
2⅔ cup potato flakes
6 Tablespoons nutritional yeast

Instructions

Vegetable/Lentil Mixture

Preheat oven to 375°
Whisk arrowroot (or cornstarch) into the veggie broth. Stir in thyme.
Pour into a non-stick saute pan and stir in the dehydrated onions and frozen vegetables.
Heat through till vegetables are thawed and the mixture is thick and bubbly - about 5 minutes.
Add cooked lentils and taste. Add in some salt if desired.
Turn into a 9x13 baking dish. Set aside while preparing potatoes.

Mashed Potatoes

Bring vegetable broth and vegan butter to a boil in a medium-sized saucepan.
Add potato flakes, nutritional yeast, and plant milk. Stir until well mixed. Taste and add salt if desired.
Gently spoon mashed potatoes onto the vegetable/lentil layer and spread evenly with a spoon. Sprinkle a little sweet paprika on top and bake at 375° for about 20 minutes or until heated through and potatoes have firmed up and slightly browned on top.

Notes

Special note: This recipe has been updated. I was given feedback that there weren't enough potatoes. I basically doubled the potato mixture and I agree! So if you have made this recipe in the past, please be aware that this update reflects doubled potatoes. Enjoy!

Nutrition