| Prep: 20 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 310 | 6g | 1g | 55g |
| sugars | fibre | protein | salt |
| 9g | 9g | 15g | 0.9g |
Why I Love Irish Vegan Shepherd’s Pie with Lentils
From the cozy kitchens of Ireland to your own dining room, the Vegan Shepherd’s Pie with Lentils carries a comforting familiarity that transcends geography. Being a Louisiana girl, I found in this recipe an echo of heartwarming stews I grew up with, bundled up in a neat, pie-shaped package. The robust flavors remind me of the hearty fare served in my family’s kitchen while the health-conscious ingredients cater to the vegan lifestyle. Without further ado, here’s why I’ve completely fallen for this Irish classic with a vegan twist.
Flavors of the Emerald Isle, with a Vegan Spin
While the origins of Shepherd’s Pie lie in the rolling green hills of Ireland, the recipe has found its way into homes and hearts worldwide. This version, teaming with protein-rich lentils, fresh vegetables, and a creamy pillow of mashed potatoes on top embodies the essence of this dish, while staying true to vegan dietary needs. The interaction of thyme, tomato paste, and soy sauce in this recipe draws out a depth of flavor that’s nothing short of impressive.
Influenced by Rachel Ama, an acclaimed vegan chef, the Vegan Shepherd’s Pie with Lentils leans toward wholesome plant-based ingredients without compromising the indulgence a shepherd’s pie promises.
A Culinary Union of Sorts
This recipe bridges the gap between my Creole roots and my appreciation for international cuisine. The use of lentils as a meat substitute resonates with Louisiana’s well-known lentil stew, while still staying true to the Irish Shepherd’s Pie’s character.
On days when you miss a perfectly balanced, homely meal or when the weather outside calls for a comforting serving of warmth, the Vegan Shepherd’s Pie with Lentils comes to the rescue. It pairs beautifully with a side of green salad or crispy baked tofu for added protein.
To each their own, they say, and for me, this dish in its vegan avatar does just that. It seizes a piece of my heart besotted with the flavors of my childhood, while accommodating my evolving dietary choices. And that’s the beauty of this adaptable and universally loved recipe.
What You’ll Need
- 1.5 cups green lentils
- 3 cups vegetable broth
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup frozen corn
- 2 teaspoons fresh thyme
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 1/2 teaspoon black pepper
- 3 pounds russet potatoes, peeled and diced
- 1/4 cup vegan butter
- 1/4 cup non-dairy milk
- Salt as per taste
- Paprika for garnish
- Fresh parsley for garnish
Method
Step One
First, take the green lentils and vegetable broth, put them in a large pot, and bring to a boil. Reduce the heat and simmer until the lentils are tender and have absorbed most of the broth, this should take around 20-30 minutes.
Step Two
While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced carrots, and sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute.
Step Three
To the skillet, add the frozen peas, frozen corn, fresh thyme, tomato paste, soy sauce or tamari, and black pepper. Stir well to combine and cook for a few minutes until heated through. Once lentils are done, add them to the veggie mixture and stir well to combine
Step Four
In the meantime, place the diced russet potatoes in a large pot and fill with water till they are covered by an inch. Bring it to a boil and let them cook until they are tender. Drain the potatoes and return them to the pot.
Step Five
Add the vegan butter, non-dairy milk, and salt to the cooked potatoes. Mash the potatoes until they are smooth and creamy. Adjust seasoning with additional salt if necessary.
Step Six
Preheat your oven to 400°F (200°C). In a large baking dish, spread out the lentil and vegetable mixture. Carefully spoon the mashed potatoes over the top, smoothing them out with the back of a spoon. Sprinkle a little paprika over the top for color.
Step Seven
Bake the Vegan Shepherd’s Pie in your preheated oven for about 20 minutes, or until the potatoes are golden brown and crispy. Allow the pie to cool for a few minutes before garnishing with fresh parsley and serving.
