This Easy Vegan Lentil Shepherd’s Pie is the best you will ever make! Protein-packed lentils cooked with healthy veggies in a delicious tangy gravy sauce, topped with mashed potatoes, and baked to golden brown perfection. A hearty and wholesome meal that’s the definition of comfort food.
Use only brown or green lentils. Red or yellow lentils get too soft and mushy once they’re cooked.
You can use any combination of vegetables you prefer and fresh rather than frozen as well.
If the Bob’s Red Mill Instant potatoes are beneath you and not cultured enough feel free to use my awesome vegan mashed potatoes. But, trust me, you won’t be able to tell the difference and it’s much easier. Just sayin’…
If using Worcestershire sauce make sure it is vegetarian.
Store any leftovers in an airtight container for up to 5 days in the refrigerator. Reheat in the microwave or warm in the oven.
You can either freeze this recipe after assembling and before baking or freeze it once it has been baked. Simply allow it cool completely, wrap it well and place it in the freezer. It will keep for up to 3 months. Once you’re ready to enjoy, let it defrost in the fridge overnight then bake as listed in the instructions, 375°F for 25 minutes.
You can assemble this ahead of time then cook when you are ready to serve. Assemble, cover, and store in the refrigerator for up to 2 days before baking. When you’re ready to serve, remove the vegan lentil shepherd’s pie from the fridge, uncover, and bake as instructed in the recipe directions.
Find it online: https://shaneandsimple.com/vegan-lentil-shepherds-pie/