There was a moment where I thought that I shouldn’t share this. After all, does the world really need another vegetarian Shepard pie recipe? There are literally a TON of lentil shepherd’s pie recipes floating around on the internet. It’s not exactly ground-breaking material. But since I’ve been craving more comfort food lately I decided to make it anyway and devoured the whole thing all over again. If these photos could inspire me to make this then maybe it will for someone else. So here it is my vegetarian Shepard pie with fresh herb gravy!
Vegetarian Shepard Pie with Herb Gravy
So yeah maybe there are a lot of lentil shepherd’s pies out there, but none of them are like this recipe.
This rich and flavorful vegan lentil stew is made with savory mushrooms and a variety of vegetables. I like it because of its simplicity. Seriously my children can make this dish. It’s so helpful to have these recipes stashed away for the day you need something so satisfying but still simple enough your pre-teen can put it together.
Did you know
Shepard’s pie is typically made with lamb?
Not this one, it’s a fully plan-based meal with hearty lentils and veggies. You can make this a seasonal dish by using whatever veggies are available. What I mean by this that it’s fully adaptable to your needs. So I encourage you to make it your own and add your own little flare.
This vegan shepherd’s pie with herb gravy recipe is everything you want in a shepherd’s pie, it is:
- And totally delicious!
It’s also great for those cold rainy days which we had last night. It’s got pretty cold so this felt nice. Since spring is here I’m enjoying this food before the fruit starts overflowing.
The gravy in this recipe really levels up the recipe, I use fresh herbs like thyme and rosemary. I like to use vegan butter in my gravy too but any other oil is perfectly ok. I just like the buttery flavor.
This recipe is so simple, hearty and makes for a perfect dinner recipe!
- 4 serving of Garlic Cauliflower Mashed Potatoes
- 1 tsp oil or butter
- 1/2 medium onion
- 5 cloves of garlic
- 8 oz mushrooms cremini, white or a mix with portobello
- 3/4 cup chopped carrots
- 1/2 cup chopped celery
- 1 tsp fresh or 1/2 dried thyme
- 1/2 tsp dried sage
- 1.5 cups cooked brown lentils (drained)
- 3 cups of Vegan Gravy
- 1/2 tsp salt
- 2 tsp tomato paste (optional)
- 2 tbsp of tapioca starch
- black pepper to taste
- extra virgin olive oil and thyme for topping
Prepare your mashed potatoes and vegan gravy and set aside. Preheat the oven to 400 degrees F. Pulse the onion, garlic, mushrooms in a processor, or chop all by hand.
Add onion mushroom mixture to a skillet with a good pinch of salt and 1 tsp oil over medium heat and cook for 8 minutes or until the moisture from the mushrooms is starting to dry. Add the carrots, celery, other vegetables, herbs, salt and cook for another 8 to 10 minutes.
Fold in the lentils, tomato past, worchester sauce, black pepper and 1/2 cup of gravy (in the baking dish or mix in the skillet and transfer to the baking dish). Taste and adjust salt and flavor. Add less or more gravy to preference.
Layer the mashed potatoes on top. Use a spatula to even them out.
Add a drizzle of olive oil and a dash of thyme and pepper.
Bake for 25-30 minutes. Broil for a minute to brown. Cool for a few minutes before serving. The pie keeps thickening on cooling. Serve with gravy and fresh herbs. Leftovers will keep in the refrigerator for 5 days.
- Category: Entree
- Cuisine: Vegan, Gluten-free, Nut-free
Keywords: dinner recipe, lentils, quick & easy,
If you like this recipe you might also like:
I think you’ll love these recipes that are either similar to this recipe or go well with it. Share your tips below how you’re enjoying your time in the kitchen! And if you’re looking for more recipes, I’ve got a ton. Just check out my recipes here.
- Vegan Lentil Loaf with Maple Glaze
- Red Lentil Coconut Curry Soup
- Coconut Curry Lentils with Kale and Potatoes
If you tried this vegan Shepard pie with herb gravy or any other recipe on the blog let me know how you liked it by leaving a comment/rating below. I love getting feedback from you all and seeing what you’re cooking up in the kitchen. Stay tuned for more plant-powered recipes!