Vegan Lentil Shepherd’s Pie Recipe
Easy High-Protein Vegan Shepherd’s Pie with hearty lentils topped with a creamy miso–butternut squash mash instead of potatoes. A flavorful and healthy twist on classic comfort food.
Servings: 4 servings
Calories: 450kcal
Equipment
- Baking dish approximately 8×8-inch (2-quart)
- Medium saucepan
- Large skillet
Ingredients
- 1 cup dried lentils brown, black, Puy, or green lentils, rinsed (see notes)
- 3 cups cubed butternut squash 1-inch cubes from 2–2½ lb squash, about 450–500 g
- ½ cup dried red lentils rinsed
- 1 medium onion finely diced
- 2 medium carrots diced
- 3 large cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 4 large sun-dried tomatoes jarred and soaked in oil, or dried and soaked in warm water, finely chopped
- 2 cups frozen peas
- 1 tablespoon reduced-sodium tamari or soy sauce
- ¾ cup vegetable broth
- 2 teaspoons balsamic vinegar or to taste
- Salt and black pepper to taste
- 1 ½ tablespoons mellow miso or white miso
- 3 tablespoons unsweetened nondairy milk plus more as needed
- 1 tablespoon nutritional yeast
- 1 tablespoon tahini optional for creaminess
Instructions
Cook the Lentils
- Cook lentils for filling: Simmer the lentils in enough water to cover them by about 2 inches for about 20 minutes, or until just tender. Drain in a fine-mesh sieve.
- Cook red lentils and squash for topping: Simmer butternut squash and red lentils in enough water to cover them by about 2 inches for 15–20 minutes until the squash is just soft. Drain in a fine-mesh sieve. Set aside.
Make the Filling
- Cook aromatics: In a large nonstick pan, sauté the onion, carrot, and garlic in a splash of broth until soft.
- Add smoked paprika, thyme, oregano, tomato paste, and sun-dried tomatoes. Stir 2 minutes to build flavor.
- Mix in lentils, peas, tamari, vegetable broth, and balsamic vinegar. Cook 3–4 minutes more, seasoning to taste.
Make the Topping
- Dissolve the miso in nondairy milk.
- Mash: Stir the dissolved miso, nutritional yeast, and tahini (if using) into the squash–lentil mixture, then mash until smooth. Add milk as needed for a creamy consistency, but avoid making it too moist, or the topping will brown less in the oven.
Assemble and Bake
- Preheat the oven to 400°F (200 °C).
- Spread the filling evenly in a baking dish. Add dollops of the topping with an ice cream scoop or spoon, then smooth.
- Bake for 25 minutes, then broil for 2–3 minutes until lightly browned.
Notes
Dried lentils: Substitute with 2 (15-ounce) cans cooked lentils. Skip the step to cook the lentils for the filling.
Baking dish: Use a medium 8×8-inch (2-quart) dish for the right thickness for a hearty filling and topping. If you double the recipe, use a 9×13-inch (3½–4-quart) baking dish.
Optional glaze: Brush the top with 1 to 2 tablespoons creamy nondairy milk mixed with ½ teaspoon olive oil before baking.
Clean ingredients: Try to find sun-dried tomatoes without sulfur dioxide and balsamic vinegar tested for lead for a healthier, cleaner version of this dish. See my Healthy Ingredient List for trusted brands and options.
See the blog post for more detailed tips.
Nutrition
Calories: 450kcal | Carbohydrates: 79g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 390mg | Potassium: 1635mg | Fiber: 31g | Sugar: 13g | Vitamin A: 17272IU | Vitamin C: 62mg | Calcium: 172mg | Iron: 9mg
