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vegan shepherd's pie in pot with spoon
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5 from 3 votes

Vegan Lentil Shepherd's Pie

This vegan lentil shepherd's pie is packed with veggies and beans, surrounded by a rich gravy, and topped with a too-silky-to-be-true garlic mash. The perfect holiday main dish...or freeze-ahead casserole for when life gets hectic. Comfort food that feeds a crowd!
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: casserole, freezeable, lentils, shepherd's pie
Dietary Preference: dairy free, Gluten-Free, nut free, vegan, vegetarian
Servings: 8 people

Equipment

  • French Oven or Deep 9 x 12 Baking Dish

Ingredients

Celeriac Mash

  • 2 pounds yellow nugget potatoes scrubbed, skin on and cut into 1 ½ inch pieces
  • 1 pound celeriac (celery root) trimmed, peeled and cut into 1 ½ inch pieces
  • ¼ cup vegan butter I like Miyoko's
  • 2 cloves garlic peeled but left whole
  • 1 teaspoon salt

Shepherd's Pie Mix

  • 2 tablespoons extra virgin olive oil or avocado oil
  • 1 medium yellow onion diced
  • 2 large carrots scrubbed and diced
  • 2 ribs celery diced
  • ½ pound button or cremini mushrooms cleaned and sliced
  • 3 cloves garlic peeled and sliced
  • ½ teaspoon salt
  • freshly cracked pepper
  • 2 cups vegetable broth
  • 1 cup corn kernels
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon tomato paste
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano or 2 teaspoons fresh oregano leaves
  • 2 tablespoons cornstarch
  • 2 14 oz cans lentils drained and rinsed, or 3 cups cooked lentils
  • 2 14 oz cans white beans, like navy, butter or cannelini drained and rinsed, or 3 cups cooked beans

Instructions

Celeriac Mash

  • Bring potatoes, celery root and garlic cloves to boil in large pot. Gently boil until fork tender, about 15-20 minutes.
  • Carefully drain and place in food processor with butter and salt and puree until silky smooth, about 1-2 minutes. You could also mash by hand for a more rustic effect. Set aside. 

Shepherd's Pie

  • Preheat oven to 400° Fahrenheit (205° Celsius).
  • In a large saute pan or French oven, heat olive oil over medium heat and add onion, celery, and carrots. Cook, stirring occasionally, until onions are soft and glossy, about 5-7 minutes.
  • Next, add garlic and mushrooms, and cook, stirring often, until mushrooms release water, and vegetables start to get colour - about 4 to 5 minutes. Season with ½ tsp salt and cracked pepper to taste.
  • Now, add in the vegetable broth, corn, tomato paste, balsamic, soy sauce, thyme, and oregano. Bring to a boil on medium high, then lower to medium heat.
  • Place cornstarch in a small bowl, then add 3-4 tablespoons of the hot stock and mix until smooth. Add cornstarch mixture to the vegetable broth and stir well. Reduce heat to medium low, add beans and simmer for 8-10 minutes, stirring occasionally, so mixture thickens and resembles a gravy. Remove from heat.

Assembly

  • If using a French oven, simply smooth the celeriac mash over the shepherd's pie mixture and then place in the oven. If using a casserole dish, carefully pour shepherd's pie mixture into the dish and then smooth celeriac mash over the top. You need at least ½ inch (1 cm) of headroom in the dish for mixture to bubble.
  • Place dish into oven and bake for 30-35 minutes, until mixture is bubbling and thick at the sides. If you wish, turn on broiler to get some additional colour on the mash. Watch carefully so it doesn't burn.
  • Let sit for at least 15 minutes before serving. At 15 minutes, the mixture will have more of a gravy like consistency. When allowed to stand for 30 minutes, it will begin to thicken up.

Notes

This is a huge recipe. A standard low sided 9 x 12 baking dish won't hold it. I have a casserole that has 4 inch sides and it filled the dish. However, a French oven or other oven safe large pot will work well.
This dish will freeze well.