Gluten Free Vegan Lentil Shepherd's Pie

Total time1 hr 20 min

Prep time25 min

Cook time55 min

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Ingredients

6 servings

For the mashed potato topping

2 lbs yukon gold potatoes, peeled and cut into 2-inch chunks
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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¼ cup vegan butter
½ cup plant-based milk, warmed
1 tsp salt
¼ tsp black pepper

For the lentil filling

2 tbsp olive oil
1 large yellow onion, finely diced
3 medium carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 ½ cups red lentils, rinsed
Ingredient note
Red lentils are naturally gluten free, but they are often grown, milled or packed alongside wheat. Look for a package labeled gluten free or ideally certified gluten free.
1 can (14 oz) diced tomatoes
3 cups vegetable broth
1 cup frozen peas
1 tbsp vegan worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
½ tsp smoked paprika
salt and pepper, to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (200°C). Place the potato chunks in a large pot, cover with cold salted water, and bring to a boil over high heat. Cook until the potatoes are completely tender and a fork slides through without resistance, about 15–18 minutes. Drain well.
2
Return the drained potatoes to the pot and mash with the vegan butter and warmed plant-based milk until smooth and creamy. Season with 1 tsp salt and 1/4 tsp black pepper. Set aside.

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