This lentil version of Shepherd’s Pie is so savory and filling, it’s perfect for a cozy comforting meal on a cold evening. Full of hearty lentils, lots of veggies, rich broth, and baked under a blanket of creamy potatoes, you won’t miss the meat in this delicious plant based meal.

Shepherd’s pie traditionally consists of minced lamb or beef cooked with vegetables and topped with a layer of mashed potatoes. However, in this version we ditched the meat for a heart healthy and lower cholesterol version made with protein-rich lentils swimming in a rich and complex broth.

History of Shepherd’s Pie

The origins of shepherd’s pie date back to the late 18th century in the United Kingdom and Ireland as a way to utilize leftover meat. The term “shepherd’s pie” is typically used when the dish is made with lamb, while “cottage pie” refers to versions made with beef. However, in many parts of the world, the terms are used interchangeably.

For those looking for a classic and comforting homestyle meal, we adapted the shepherd’s pie to suit a plant based lifestyle and it’s a welcome treat. For all of our friends looking to adopt more plant foods in their diet, or just enjoy more meatless Mondays, this one is a winner and a great recipe to keep in your whole food arsenal.

A quick note on our spotlight ingredient, the lentil. Lentils are a powerhouse of plant-based protein and fiber, which are essential for maintaining muscle mass and promoting healthy digestion. They also provide a significant amount of iron, which is crucial for preventing anemia, especially in those following a vegan diet. I think lentils deserve more love in the culinary world and we are here to lend a hand!

Our other veggies here shouldn’t be counted out. Carrots and peas, for example, are rich in vitamin A, which supports vision and immune function. And my personal favorite, the potato, is a great source of vitamin C and potassium.

Ingredients

Lentils, vegetables, and potatoes shine in this dish, but there are lots of great variations you can use to alter flavors and textures. Plus, you can use ready-made ingredients to turn this into less of a labor of love and more of a quick dinner with reduced prep time.

1. Lentils: Lentils are the star ingredient, providing a rich source of protein, fiber, and essential nutrients such as iron and folate. Their hearty texture mimics ground beef, making them an ideal substitute in this dish. Both green and brown lentils are awesome but you could technically use red lentils as well.
2. Vegetables: I had a lot of mushrooms to get rid of so I used them to up the meaty texture. I also included celery, carrot, onion, and peas for a classic vibe. If you’re feeling like the veggie prep is not your style, opt for any combo of frozen veggies to make your life so much easier and reduce cooking and prep time.
3. Mashed Potatoes: I like to use golden potatoes in my mashed potato recipes, but use whatever you like! Each has a different flavor and texture. Russet, red potatoes, and honestly even sweet potatoes would be good.
4. Seasonings and Broth: I like adding the traditional tomato paste and broth and kicking it up a notch with soy sauce, Worcestershire, lots of herbs, and red wine to give the filling a truly rich and complex taste. Seasoning is our friend when we aren’t using meat to impart flavors.

Instructions

1. Preheat oven to 375 degrees and prepare a deep pie dish.
2. In a large stock pot saute the mushrooms, carrot, celery, and onion in the olive oil for 5-7 minutes. If using frozen veggies, substitute about 1 1/2 cups mixed frozen veggies. Add the garlic and cook for one more minute.
3. Add the tomato paste and cook for a minute or two until it darkens in color. Deglaze the pan with the red wine for 3-4 minutes until the alcohol dissipates.
4. Add the broth, lentils, soy sauce, Worcestershire, Italian seasoning, thyme, rosemary, salt and pepper, and stir to combine. Simmer for 20 minutes until the lentils are soft. Stir in the frozen peas.

5. Meanwhile, bring the potatoes to a boil in salted water. Boil for about ten minutes until soft. Drain and return to the pot. Add the milk, salt, butter, nutritional yeast, and pepper to taste. Mash with a potato masher.

6. Place the lentil mixture in the pie dish and top with mashed potatoes. Bake for 20-25 minutes until the potatoes brown and the filling is bubbly.
7. Let sit for 10 minutes to allow the gravy to thicken slightly. Serve warm with parsley or thyme for garnish. Store leftovers in the fridge for 3-4 days.

Dietary Variations

Need to modify this to fit a specific dietary need or concern? Lentil shepherd’s pie is super easy to customize, but here are some options for those needing to make it allergen or diet-friendly:

1. Gluten-Free Option: Make sure to use tamari instead of soy sauce and double check any ingredients you purchase, particularly the broth.
2. Nut-Free Variation: This recipe is nut-free although double check the milk and butter substitutes you use as many of these contain nuts.
3. Soy-Free Adaptation: swap out the soy sauce for liquid coconut aminos and use oat milk or almond milk instead of soy milk in the potatoes.
4. Low-FODMAP Version: For those following a low-FODMAP diet due to digestive issues, certain ingredients like onions, garlic, and specific types of lentils can be problematic. Use green lentils in moderation and remove the onions and garlic.

Storage

• Store any leftovers in the fridge for 3-5 days. Reheat gently in the microwave or in the oven.
• Want an oven-ready meal? You can freeze this before you bake it or after it’s fully cooked!
• If already fully cooked, let the pie cool completely. Wrap in plastic wrap and then a layer of aluminum foil. Thaw for 24 hours in the fridge before reheating.
• If you are freezing before baking, cover in plastic wrap and then aluminum foil. When ready, thaw in the fridge for 24 hours and bake at 375 for 20-30 minutes.

Happy Cooking!

Try these related recipes:

Vegan Pot Pie

Creamy Kale and Potato Soup

Vegan Bread Bowls

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Lentil Shepherd’s Pie

A delicious dish of hearty lentils, rich vegetables, a savory broth, and creamy mashed potatoes on top. A comforting and filling plant based meal everyone will love. Use frozen veggies and instant potatoes for an even quicker version!

Course Main Course

Cuisine Irish

Keyword lentils, potatoes, shepherds pie

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

Lentil Filling

• 1 tbsp olive oil (omit if oil free and use a little water)
• 1/2 onion-diced
• 2 carrots-peeled and chopped
• 1 rib celery-chopped
• 1 cup mushrooms-sliced
• 1 tbsp garlic-minced
• 3 tbsp tomato paste
• 1/2 cup dry red wine
• 4 cups veggie broth
• 1 cup lentils
• 2 tsp Worcestershire
• 1 tbsp soy sauce or Tamari
• 1 tsp thyme
• 1 tsp rosemary
• 1/2 tbsp Italian seasoning
• salt and pepper to taste
• 1/2 cup frozen peas
• parsley or thyme for garnish

Mashed Potatoes

• 3 medium potatoes-peeled and quartered
• 2 tsp salt
• 1/2 cup soy milk
• 4 tbsp vegan butter
• 1 tbsp nutritional yeast
• pepper to taste

Instructions

• Preheat oven to 375 degrees and prepare a deep pie dish.
• In a large stock pot saute the mushrooms, carrot, celery, and onion in the olive oil for 5-7 minutes. If using frozen veggies, substitute about 1 1/2 cups mixed frozen veggies. Add the garlic and cook for one more minute.
• Add the tomato paste and cook for a minute or two until it darkens in color. Deglaze the pan with the red wine for 3-4 minutes until the alcohol dissipates.
• Add the broth, lentils, soy sauce, Worcestershire, Italian seasoning, thyme, rosemary, salt and pepper, and stir to combine. Simmer for 20 minutes until the lentils are soft. Stir in the frozen peas.
• Meanwhile, bring the potatoes to a boil in salted water. Boil for about ten minutes until soft. Drain and return to the pot. Add the milk, salt, butter, nutritional yeast, and pepper to taste. Mash with a potato masher.
• Place the lentil mixture in the pie dish and top with mashed potatoes. Bake for 20-25 minutes until the potatoes brown and the filling is bubbly.
• Let sit for 10 minutes to allow the gravy to thicken slightly. Serve warm with parsley or thyme for garnish. Store leftovers in the fridge for 3-4 days.

The post Lentil Shepherd’s Pie appeared first on The Hungry Carrot.

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These crispy waffle iron hashbrowns are the simplest, most delicious hashbrowns you’ve ever had. Savory shredded potatoes with the perfect texture crisped in a waffle iron and topped with vegan garlic aioli and chives. It’s the perfect breakfast in under 20 minutes.

I am an absolute potato fanatic. In my humble opinion, they are the king of vegetables and can easily be the most versatile and delicious kitchen staple. I feel very confident saying I eat some version of a potato almost every day. Making these hashbrowns on a waffle iron makes them extra crispy with a fun texture that takes only a few minutes and very little effort.

These hashbrowns are the holy grail of the perfect crispy outside and soft pillowy inside. I recommend topping them with some flaky maldon sea salt and chives. Serve with garlic aioli on the side. It’s the perfect quick and easy breakfast with minimal cleanup.

Pro tip: do yourself a favor and try this rotary grater for the fastest potato shreds ever. Seriously, do it. This thing is the coolest piece of kitchen equipment I own. It’s perfect for slicing, shredding, and dicing anything and everything. And it’s incredibly fast. A couple turns of the crank and your entire block of cheese or pile of vegetables is ready to rip. So much better than wrestling a standard cheese grater or mandolin slicer.

Instructions

1. Line a mixing bowl with cheesecloth or a clean kitchen towel. Shred the potatoes with a cheese grater (I highly recommend a rotary cheese grater) and then rinse them in a strainer or colander.

2. Place the shredded potatoes in the bowl with the cheesecloth. Twist the cheesecloth around the potatoes and squeeze to remove any excess moisture. You want your potato shreds as dry as you can.

3. Dump the potatoes back into the mixing bowl and add the garlic, onion powder, salt, pepper, nutritional yeast, oil, and cornstarch. Mix with a spoon or your hands until well combined.
4. Heat a waffle iron and spray with non-stick spray.
5. Once the waffle iron is heated, place enough hashbrowns to completely cover the iron. You don’t want it too thick or it won’t be as crispy.
6. Close the waffle iron and cook for 12-15 minutes. This may vary depending on your iron’s heat.

7. While the waffles are cooking, chop your chives and garlic. Mix the sour cream and garlic together in a small bowl.
8. Remove the hashbrown from the iron and repeat with the remaining hashbrowns until they are all cooked. Tip: If you want them even crispier, place them in an air fryer for 3-5 minutes.

9. Top with chopped chives and if desired add some flaky sea salt. Serve warm with garlic aioli for dipping.
10. Leftovers keep in the fridge in an airtight container for about 3 days but note they do lose their crispiness so they are best consumed the same day.

Try these other recipes:

Tofu and Veggie Stuffed Pancakes

Mushroom and Spinach Pasta

Fluffy Dairy-Free Waffles

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Crispy Waffle Iron Hashbrowns

Savory shredded potatoes with the perfect texture crisped in a waffle iron and topped with vegan garlic aioli and chives. The perfect breakfast in under 20 minutes.

Course Breakfast, Side Dish

Cuisine American

Keyword dairy-free, hashbrown, potatoes, waffle iron

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

Hashbrowns

• 2 large russet potatoes
• 1 tbsp olive oil
• 1/2 tbsp salt
• 1/2 tbsp cracked black pepper
• 1/2 tbsp onion powder
• 1/2 tbsp garlic powder
• 1 tbsp nutritional yeast (optional)
• 2 tbsp cornstarch
• non-stick cooking spray
• chopped chives for garnsih

Garlic Aioli

• 1 clove garlic-minced
• 1/4 cup vegan sour cream

Instructions

• Line a mixing bowl with cheesecloth or a clean kitchen towel. Shred the potatoes with a cheese grater (I highly recommend a rotary cheese grater) and then rinse them In a strainer or colander.
• Place the shredded potatoes in the bowl with the cheesecloth. Twist the cheesecloth around the potatoes and squeeze to remove any excess moisture. You want your potato shreds as dry as you can.
• Dump the potatoes back into the mixing bowl and add the garlic, onion powder, salt, pepper, nutritional yeast, oil, and cornstarch. Mix with a spoon or your hands until well combined.
• Heat a waffle iron and spray with non-stick spray.
• Once the waffle iron is heated, place enough hashbrowns to completely cover the iron. You don't want it too thick or it won't be as crispy.
• Close the waffle iron and cook for 12-15 minutes. This may vary depending on your iron's heat.
• While the waffles are cooking, chop your chives and garlic. Mix the sour cream and garlic together in a small bowl.
• Remove the hashbrown from the iron and repeat with the remaining hashbrowns until they are all cooked. Tip: If you want them even crispier, place them in an air fryer for 3-5 minutes.
• Top with chopped chives and if desired add some flaky sea salt. Serve warm with garlic aioli for dipping.
• Leftovers keep in the fridge in an airtight container for about 3 days but note they do lose their crispiness so they are best consumed the same day.

The post Crispy Waffle Iron Hashbrowns appeared first on The Hungry Carrot.

These potato wedges are generously seasoned with a wonderful blend of spices and baked for a golden crispy potato skin with a soft interior. The perfect sidekick to your favorite burger, or paired with delicious vegan garlic aioli.

Instructions

Meet your burger’s new best friend. These come together in less than 30 minutes for the perfectly seasoned, crispy on the outside, soft on the inside potato wedge. I prefer Yukon gold potatoes, but they can be made with any potato variety.

1. Preheat oven to 425. Prepare a baking sheet with a silicone mat.
2. Wash potatoes and pat dry. Slice them into wedges.
3. Add all the potato wedges to a bowl with the oil and seasoning and toss to coat well.
4. Place wedges on the baking sheet so none are touching and bake for 20-30 minutes until crispy on the outside.
5. Alternatively, you can also air-fry these wedges for 15 minutes.

I would recommend enjoying them immediately out of the oven. Keep them in the fridge in an airtight container for 3-5 days. Alternatively, freeze for up to 3 months in a freezer-safe container. To reheat, crisp them in the oven at 425 degrees for 15-20 minutes or the air fryer for 5-10 minutes.

Try these other recipes:

Vegan Red Wine Quinoa Burgers

Dairy-Free Garlic Aioli

Vegan Pot Pie

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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The Best Seasoned Potato Wedges

These potato wedges are generously seasoned with a wonderful blend of spices and baked for a golden crispy potato skin with a soft interior. The perfect sidekick to your favorite burger, or paired with a delicious garlic aioli.

Course Side Dish

Cuisine American

Keyword fries, potato wedges

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 28 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 3-4 medium-sized yukon gold potatoes (substitute russet or any other potato)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp brown sugar
• 1/2 tsp ancho chili powder

Instructions

• Preheat oven to 425. Prepare a baking sheet with a silicone mat.
• Wash potatoes and pat dry. Slice them into wedges.
• Add all the potato wedges to a bowl with the oil and seasoning and toss to coat well.
• Place wedges on the baking sheet so none are touching and bake for 20-30 minutes until crispy on the outside.
• Alternatively, you can also air-fry these wedges for 15 minutes.

The post The Best Seasoned Potato Wedges appeared first on The Hungry Carrot.