Guilt free comfort food is where it’s at. Am I right? Yes, I think I am. 🙂 BONUS! You won’t miss the meat, and this dish is omnivore approved! Woo hoo!
Now I won’t lie to you. There’s a bit of prep work involved here, but oh is it ever worth it!
Good news! I did cut down on the number of steps here to make it as simple as possible.
More good news! You can prepare this dish well ahead of time and just toss it in the oven when you’re ready to bake it.
To save even more time, you may use canned lentils vs cooked, unless, like me, you typically have cooked lentils sitting in your fridge from meal prepping.
How do you make lentil shepherd’s pie with far less calories but all the delicious?
If you’re opting for cooked lentils, get those going, along with the potatoes in two separate pots.
Once you potatoes are fork tender, drain and return to the same pot, add the milk and salt and mash away. If you prefer smoother potatoes, add a little more milk as desired. You may also add some vegan butter or margarine if you’d like, but I’ve left this out to save on those pesky calories, and avoid using oil in this dish. After all, every little bit helps!
Now, assemble your pie by adding all the filling ingredients (your lentils, veggies, and seasoning) to the bottom of your baking dish and mix well. Add salt and pepper to taste, but don’t over salt them since the potatoes will also be salted.
Then layer your gorgeous potatoes on top. You may smooth out the top or crisscross with a fork, your preference. The crisscross option will add a slight crunch and the potatoes will brown more if you prefer them that way.
How long does lentil shepherd’s pie keep?
You may refrigerate leftovers and reheat for 3-4 days, although reheating may dry the potatoes out a bit, so add a touch of milk on top before putting in the oven. Alternatively, you can heat this up as a deconstructed shepherd’s pie in a skillet with some water, broth or plant milk, and mix it all up. (My preferred way.)
You may also freeze a full pie once assembled (before baking) to use on a future date. Just add 20 minutes to the covered cook time if baking from frozen. Or thaw first and bake as per the regular instructions.
More healthy vegan comfort food recipes
- Vegan Sloppy Joes Instant Pot (Soup or Sandwich!)
- Healthy Broccoli Potato Soup
- Loaded Sweet Potatoes with Baked Beans
- Vegan Chicken Burgers – Gluten Free
- Instant Pot Unstuffed Peppers [V+GF]
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- Potato Masher
- 9"x13" Baking Dish (or similar)
- 3 lbs Yukon gold potatoes peeled and quartered
- 1/2 tsp sea salt or to taste
- 1/2 cup soy milk or milk of choice
- 1/4 tsp garlic powder optional
- Preheat oven to 425 degrees F.
- Place potatoes in a large pot of water (just covering potatoes) and bring to a boil, cooking until fork tender, approx. 10 minutes. Drain and return to the pot, add the milk, salt and garlic powder if using, and mash with a potato masher. Add more milk if needed and set aside.
- Meanwhile, add your cooked or canned lentils and all remaining filling ingredients to the bottom of a 9"x13" baking dish (or similar). Mix well.
- Top with the mashed potatoes and spread them out evenly across the top. Then, use a fork to make crisscross pattern across the top. Cover the tray with parchment paper and then aluminum foil.
- Bake for 20 minutes, then remove the foil and paper and bake another 10 minutes uncovered. Remove from the oven and let cool for a few minutes before slicing and serving.