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Batch-Cook Lentil and Vegetable Shepherd's Pie

A hearty, vegan comfort food classic optimized for meal prep and batch cooking. Packed with protein-rich lentils, savory mushrooms, and root vegetables, then topped with a creamy, dairy-free mashed potato crust. Perfect for warming up winter nights or freezing for later.

Batch-Cook Lentil and Vegetable Shepherd's Pie
Prep 30 min Cook 55 min Total 100 min Level Intermediate
Serves 8

Ingredients

Mashed Potato Topping

  • 3 lbs Russet or Yukon Gold potatoes — Peeled and cut into 1-inch chunks
  • 0.33 cup Vegan butter — Room temperature
  • 0.5 cup Unsweetened plain dairy-free milk — Soy or oat milk work best
  • 1.5 teaspoons Salt — To taste
  • 0.5 teaspoons Black pepper — Freshly ground
  • 1 teaspoons Garlic powder

Lentil & Vegetable Filling

  • 2 tablespoons Olive oil
  • 1 large Yellow onion — Diced
  • 3 medium Carrots — Peeled and diced
  • 3 ribs Celery — Diced
  • 8 oz Cremini mushrooms — Finely chopped
  • 4 cloves Garlic — Minced
  • 3 tablespoons Tomato paste
  • 1.5 teaspoons Dried thyme
  • 1 teaspoons Dried rosemary — Crushed
  • 1.5 cups Brown or green lentils — Dry, rinsed and picked over
  • 4 cups Vegetable broth — Low sodium preferred
  • 2 tablespoons Tamari or soy sauce — Use Tamari for gluten-free
  • 1 cup Frozen peas
  • 1 cup Frozen corn
  • 2 tablespoons Cornstarch — Mixed with 2 tbsp cold water

Instructions

  1. Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until tender, about 15 minutes. Drain well and return to the pot.

    ~20 min
    Returning the drained potatoes to the hot, empty pot for a minute helps evaporate excess moisture, resulting in fluffier mashed potatoes.

  2. Mash the potatoes with the vegan butter, dairy-free milk, salt, pepper, and garlic powder until smooth and creamy. Set aside.

    ~5 min
    Warm the dairy-free milk slightly before adding to keep the potatoes hot and make them easier to mash.

  3. While the potatoes are boiling, heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the diced onion, carrots, and celery. Sauté until they begin to soften, about 5-7 minutes.

    ~7 min
    Chop your vegetables in a food processor to save prep time.

  4. Add the finely chopped mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. Stir in the garlic, tomato paste, thyme, and rosemary, cooking for 2 more minutes until fragrant.

    ~7 min
    Cooking the tomato paste until it darkens slightly enhances its deep, umami flavor.

  5. Stir in the rinsed lentils, vegetable broth, and tamari/soy sauce. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and most of the liquid is absorbed.

    ~30 min
    Check the lentils around the 20-minute mark; if they look too dry but aren't tender yet, add an extra splash of broth or water.

  6. Preheat your oven to 400°F (200°C). Remove the lid from the lentil mixture. Stir in the frozen peas, frozen corn, and the cornstarch slurry. Cook for another 3-5 minutes, stirring constantly, until the filling is thick and glossy.

    ~5 min

  7. Transfer the thickened lentil filling to a 9x13 inch baking dish (or divide evenly between two 8x8 inch dishes if freezing one). Spread into an even layer.

    ~2 min

  8. Spoon the mashed potatoes over the filling. Carefully spread them into an even layer, sealing the edges to prevent the filling from bubbling over. Rough up the top with a fork to create peaks that will brown nicely.

    ~3 min
    If making ahead to freeze, stop here! Let it cool completely, then cover tightly with plastic wrap and foil before freezing.

  9. Bake uncovered for 20-25 minutes, or until the filling is bubbly and the potato peaks are golden brown. If desired, broil for the last 2-3 minutes for a crispier crust.

    ~25 min
    Place a baking sheet on the rack below the casserole dish to catch any potential drips.

  10. Remove from the oven and let rest for 10-15 minutes before slicing and serving. This allows the sauce to set up.

    ~15 min
Nutrition
345
Calories
13
Protein (g)
54
Carbs (g)
10
Fat (g)
2
Sat. Fat (g)
14
Fiber (g)
8
Sugar (g)
650
Sodium (mg)
0
Cholesterol (mg)
Equipment
  • Large pot (for potatoes)
  • Large Dutch oven or deep skillet (for filling)
  • 9x13 inch baking dish (or two 8x8 inch dishes)
  • Potato masher
  • Chef's knife
  • Cutting board
Tips & Storage
  • Batch Cooking Strategy: Build the pies in two 8x8-inch foil or glass pans. Bake one for dinner tonight, and freeze the other unbaked for up to 3 months.
  • To bake from frozen: Bake covered with foil at 375°F for 1 hour, then remove foil and bake another 20-30 minutes until bubbling and golden.
  • If you are strictly gluten-free, double-check that your vegetable broth and plant milk are certified gluten-free, and ensure you use Tamari instead of soy sauce.
  • For extra richness, add a splash of vegan red wine to the vegetables just before adding the broth.
  • Storage: Store leftover baked Shepherd's Pie in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 2-3 minutes, or in the oven at 350°F until heated through. Unbaked pies can be wrapped tightly in plastic wrap and aluminum foil, then frozen for up to 3 months.
Tags
baked batch cooking casserole comfort food dairy_free family dinner freezer-friendly gluten_free healthy hearty lentils make-ahead mashed potatoes meal prep nut_free plant-based savory umami vegan vegan vegetarian winter

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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