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Ultimate Vegan Gluten-Free Lentil Shepherd's Pie: Easy Comfort Food

Super Simple Vegan Gluten-Free Lentil Shepherd's Pie

Vegan gluten-free lentil shepherd's pie in casserole dish.

Okay, let's dive into this! I'm so excited to share one of my absolute go-to recipes with you today – it's a game-changer for anyone, gluten-free or not, who loves comfort food but wants to keep things plant-based: Super Simple Vegan Gluten-Free Lentil Shepherd's Pie.

Now, I know what you might be thinking: "Shepherd's pie, gluten-free, and vegan? That sounds complicated!" Trust me, this version is anything but. This isn't some overly fussy, kitchen-sink kind of recipe. We're talking about pure, wholesome goodness that's surprisingly easy to whip up.

I've always been a huge fan of shepherd's pie; it's like a warm hug in a dish, isn't it? But when I had to go gluten-free and start reducing my reliance on animal products, I thought my shepherd's pie days were over. It took some experimenting, but let me tell you, the result is even better than the original, in my humble opinion. The earthy lentils, the rich gravy, and the fluffy mashed potato topping…it's truly comfort food perfection. And what's even better? It's a crowd-pleaser, even for the pickiest eaters. Ready to get cooking with me? Let's do this!

Ingredients

For the Lentil Filling:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • 1 cup brown or green lentils, rinsed
  • 4 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 tablespoon tomato paste
  • 1 teaspoon vegan Worcestershire sauce (or soy sauce for a close substitute)
  • 1 teaspoon balsamic vinegar
  • 1 cup frozen peas
  • Salt and freshly ground black pepper, to taste

For the Mashed Potato Topping:

  • 2 pounds Yukon Gold potatoes (or any potato you prefer), peeled and quartered
  • 1/2 cup unsweetened almond milk (or any plant-based milk)
  • 2 tablespoons vegan butter (or olive oil)
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Sauté the Aromatics: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook for 5-7 minutes, or until the vegetables start to soften. Stir occasionally to ensure even cooking.
  2. Add Garlic and Herbs: Stir in the minced garlic, dried thyme, rosemary, and red pepper flakes (if using). Cook for another minute until fragrant. Ahh, that smell is pure magic, isn't it? Don't let the garlic burn here; nobody likes bitter garlic.
  3. Cook the Lentils: Add the rinsed lentils, vegetable broth, diced tomatoes (with their juices), tomato paste, vegan Worcestershire sauce (or soy sauce) and balsamic vinegar to the skillet. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the lentils are tender. If you find the gravy getting too thick, add a bit more broth or water. We want it nice and rich, but not a sludge.
  4. Mix in Peas and Season: Stir in the frozen peas and season with salt and pepper to your taste. Cook for another minute or two, until the peas are heated through. Don't overcook the peas; we want to keep them bright green and plump.
  5. Prepare the Mashed Potatoes: While the lentils are cooking, boil the potatoes in a large pot of salted water until they are tender and easily pierced with a fork, about 15-20 minutes. Drain the potatoes well, and using a potato masher, mash the potatoes in the pot. You can also use a ricer if you prefer an even smoother texture.
  6. Fluff and Season: Add the vegan butter (or olive oil), warm almond milk, garlic powder, salt, and pepper. Whip until creamy and light. I sometimes add a pinch of nutmeg for extra warmth – it does wonders!
  7. Assemble and Bake: Preheat the oven to 375°F (190°C). Transfer the lentil and vegetable mixture to a oven-safe casserole dish. Spoon the mashed potato topping evenly over the lentil mixture. If you want that lovely golden-brown top, use the back of a spoon or a fork to create some nice ripples or swirls..
  8. Bake Until Golden: Bake in the preheated oven for 20-25 minutes, or until the mashed potato topping is lightly golden and the filling is bubbly. Let the dish cool for a few minutes before serving; it will be super hot!

Tips & Tricks

  • Beyond the Basics: Feel free to switch up the vegetables based on what you have on hand. Mushrooms, parsnips, or even a bit of chopped kale would be wonderful additions.
  • Spice it Up: If you like a bit more heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the lentil filling.
  • Nutritional Boost: Throw in a handful of spinach or other dark leafy greens during the last few minutes of cooking the lentil filling for an extra nutritional punch.
  • Creamy Topping: For a richer topping, you can add a little more plant-based milk or cream, or even a spoonful or two of vegan cream cheese into the mashed potatoes.
  • Make Ahead: Both the lentil filling and mashed potatoes can be made ahead of time and assembled just before baking, making this a great dish for meal prep or when you know you're going to be short on time.
  • Individual Portions: Baking this in ramekins for individual portions is always fun and provides a gorgeous presentation, especially when hosting.
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Recipe Card

Super Simple Vegan Gluten-Free Lentil Shepherd's Pie

Prep Time: 25 minutes

Cook Time: 50 minutes

Servings: 6-8

Ingredients:

  • Lentil Filling:
    • 1 tbsp olive oil
    • 1 medium onion, chopped
    • 2 carrots, diced
    • 2 celery, diced
    • 2 cloves garlic, minced
    • 1 tsp dried thyme
    • 1/2 tsp dried rosemary
    • 1/4 tsp red pepper flakes (optional)
    • 1 cup lentils, rinsed
    • 4 cups vegetable broth
    • 1 (14.5 oz) can diced tomatoes
    • 1 tbsp tomato paste
    • 1 tsp vegan Worcestershire sauce (or soy)
    • 1 tsp balsamic vinegar
    • 1 cup frozen peas
    • Salt and pepper to taste
  • Mashed Potato Topping:
    • 2 lbs potatoes, peeled & quartered
    • 1/2 cup plant-based milk
    • 2 tbsp vegan butter (or olive oil)
    • 1/4 tsp garlic powder
    • Salt and pepper to taste

Instructions:

  1. Sauté onion, carrots, & celery in olive oil until softened. Add garlic, thyme, rosemary, and red pepper flakes (if using); cook until fragrant.
  2. Add lentils, broth, tomatoes, tomato paste, vegan Worcestershire sauce (or soy), and balsamic vinegar. Bring to a boil, then simmer for 25-30 minutes, until lentils tender.
  3. Stir in peas. Season with salt & pepper.
  4. Boil potatoes until tender. Drain. Mash with vegan butter/olive oil, milk, garlic powder, salt & pepper.
  5. Transfer lentil mixture to a baking dish. Spoon mashed potatoes over top.
  6. Bake at 375°F (190°C) for 20-25 minutes, or until topping is golden brown & filling is bubbly. Let cool slightly before serving.

Product Recommendations

  • Cast Iron Skillet: Using a 12-inch cast-iron skillet for sautéing the vegetables and cooking the lentil filling helps to distribute the heat evenly and develop a richer, deeper flavor.
  • Good Quality Potato Masher: A sturdy potato masher makes quick work of mashing your cooked potatoes and is an essential tool in any kitchen.
  • Baking Set: To complete the process, consider investing in a good baking dish for this delicious shepherd's pie masterpiece.

There you have it! My go-to, super simple, ridiculously delicious, vegan gluten-free shepherd's pie recipe. I truly hope you love it as much as I do. Let me know what you think in the comments below. Happy cooking!

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