My mom is a fantastic cook – just check out Nana’s Special Chicken for evidence of her yummy creations. Growing up she always made shepherds pie with ground beef and white potatoes. It’s a warming and comforting meal perfect for a chilly evening.
While we aren’t vegan, we do tend to eat many veggie based meals during the week since they are high in fiber, easy to prepare and generally very healthy. A while ago I came across this recipe for 1 hour vegan shepherds pie from The Minimalist Baker. I gave it a try and really enjoyed the result.
The next few times I made the recipe I made a few additions and changes. This recipe is easy to make, healthy, full of nutrients, hearty and delicious.
Here’s my souped up version of gluten free vegan shepherds pie:
What you’ll need to Make Vegan Shepherds Pie
Please note, this post contains affiliate links. If you purchase one of the items I will receive a small commission at no extra cost to you. For more information check out my Disclaimer page.
- 2 quart casserole dish
- pot to boil the potatoes
- frying pan (non-stick is easier to use)
- cookie sheet
Ingredients for Gluten Free Vegan Shepherds Pie
1 large sweet potato
3 small yellow potatoes
1/2 an onion diced
1 clove of garlic minced
1 1/2 cups split lentils (this helps reduce the cooking time)
2 1/2 cups mixed frozen vegetables (I like the mixture of carrots, peas, corn and green beans)
3 3/4 cups of vegetable broth
salt and pepper, to taste
Herbs de Provence, to taste
olive oil spray
Steps to Make Gluten Free Vegan Shepherds Pie
Preheat your oven to 425
Peel your sweet potato and cut it and the yellow potatoes into chunks. Put the potatoes in a large pot and cover the potatoes with water. Boil the potatoes until you can stick a fork in them and it comes out easily. Depending on the size of the chunks, this can take between 20 and 30 minutes.
After the potatoes are cooked, remove the skin from the yellow potatoes (or keep them on – your choice). Keep the potatoes in the pot and add some olive oil (about a tablespoon or so) along with some salt and pepper to taste. Then mush the potatoes with a potato masher or a really big fork. Then set the potatoes aside.
While your potatoes are boiling, chop your 1/2 an onion into small pieces and mince your garlic. You can also spray the casserole dish with olive oil spray.
Once you have the onions and garlic prepared, heat some olive oil on the large frying pan (set the temperature to medium). Add the garlic and onions and cook for around 5 minutes until the onions are translucent and the garlic is fragrant.
Add the 1 1/2 cups of split lentils to the garlic and onion mixture. Then add the 3 3/4 cup of vegetable broth to the lentil, onion and garlic mixture. Add in the herbs de provence and a bit more salt and pepper to taste.
Bring the lentil mixture to a boil then turn the heat down to low. Cook the lentil mixture for 24 minutes and in the last 10 minutes add in the 2 1/2 cups of frozen vegetables.
Once the lentils and vegetables are cooked through, place the mixture in the prepared casserole dish. If your lentil mixture is a bit watery, then remove and discard some of the broth using a large spoon.
Even out the lentil and vegetable mixture and then spoon the potato mixture on top. Flatten out the potato mixture so it’s covering all of the lentils and veggies.
To add some extra richness to the dish, drizzle some olive oil on top of the potatoes.
Place the casserole dish on the baking pan and bake in the oven for 15 minutes at 425.
This recipe is amazing the next day as well – warm or cold so perfect to bring to work or school for lunch.
What’s your favourite comforting meal?
We also love these hearty dishes:
- Baked Mac & Cheese
- Vegan Creamy Pasta
- One Dish Chicken and Quinoa
- Honey Baked Chicken with Roasted Veggies and Quinoa
I’ll be sharing this recipe at some of my favourite link ups and link parties.