Vegetarian Vegan Shepherd's Pie

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Hearty lentils simmer with diced tomatoes, sweet carrots, and celery in a rich, herb-flecked broth until thick and deeply savory, then get spooned into a skillet and blanketed with a cloud of buttery, fork-rippled mashed potatoes. Smoked paprika, thyme, and rosemary give the filling a savory depth that tastes like it's been on the stove all day, while a handful of frozen peas keeps every bite bright and fresh. The whole thing bakes until the potato topping turns golden and craggy at the ridges and the filling bubbles up around the edges — comfort food in its most classic form. Scoop straight from the skillet onto plates for a cozy, satisfying dinner that needs nothing more than a simple side salad. This one's an easy, crowd-pleasing pick for a vegetarian table, no special-occasion effort required. Leftovers reheat beautifully, making it a smart one to double for meal prep.

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Ingredients

6 servings

For the mashed potato topping

2 lbs russet potatoes, peeled and cut into 2-inch chunks
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3 tbsp vegan butter
½ cup plant-based milk, warmed
¾ tsp salt, divided
¼ tsp black pepper

For the filling

2 tbsp olive oil
1 medium yellow onion, finely diced
3 medium carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 cup dry green or brown lentils, rinsed
1 can (14 oz) diced tomatoes
2 cups vegetable broth
1 cup frozen peas
1 tbsp vegan worcestershire sauce
1 tsp fresh thyme leaves or ½ tsp dried thyme
1 tsp fresh rosemary, finely chopped, or ½ tsp dried rosemary
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the potato chunks in a large pot, cover with cold salted water by 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and 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 with no lumps remaining. Season with 3/4 tsp salt and 1/4 tsp black pepper. Set aside.

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