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Vegan and Gluten Free Shepherd’s Pie

Hello friends! With St. Patrick’s Day next week, my friends at McCormick challenged me to share an Irish-inspired recipe for this month’s partnership post. I already have a couple St. Patrick’s themed recipes here on the blog (my Healthy Shamrock Shake and Whole Wheat Irish Soda Bread), so I was excited to add another to the mix. Introducing: Vegan and Gluten Free Shepherd’s Pie!

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Savory and hearty but packed with veggies, this is a great comfort-food meal that’s less heavy/intense than a traditional meaty Shepherd’s Pie, since the “meat” is actually lentils! :)

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This would be a great potluck or dinner party dish, or make it just for you! The leftovers are even better.

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Also, feel free to mix it up and use sweet potatoes instead of regular potatoes in the topping – either would be good.

shepherds pie ingredients

Making this dish takes place in a couple phases: the veggie/lentil filling, and the mashed potato topping. Start by sautéing your veggies and getting the lentils going.

shepherds pie step 1

And then take care of the mashed potatoes while the lentils are simmering.

mashed potatoes

When everything is cooked, put the lentil mixture in a pan:

shepherds pie assembly 1

And then layer the potatoes on top before popping it in the oven.

vegan shepherds pie

20 to 30 minutes later and you’re ready to rock.

shepherds pie assembly 4

Enjoy!

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Vegan & Gluten Free Shepherd’s Pie

by fANNEtastic food

Keywords: bake stovetop entree gluten-free dairy free vegan vegetarian

Ingredients (Serves about 6)

For the filling:
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 8 oz mushrooms, chopped
  • 1 cup dried black or green lentils
  • 1 (28 oz) can diced tomatoes
  • 1/2 cup vegetable broth, low sodium if possible
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • salt to taste


For the topping:

  • 1 and 1/2 pounds potatoes (regular or sweet), peeled and diced
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • vegetable broth as needed
  • salt to taste

Instructions

  • Preheat oven to 400 degrees F.
  • Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot, celery, and mushrooms. Sauté until tender, about 7-8 minutes.
  • Add the lentils, tomatoes, vegetable broth, smoked paprika, cumin, poultry seasoning, garlic powder, and black pepper. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer until the lentils are tender and most of the liquid is absorbed, about 15-20 minutes. Season to taste with salt.
  • Meanwhile, make the mashed potatoes: Place the potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 15-20 minutes.
  • Drain the potatoes and add the olive oil, garlic powder, and black pepper. Mash with a potato masher or fork, adding a couple splashes of broth until the potatoes are creamy (but not watery). Season to taste with salt.
  • Pour the lentil mixture into a baking dish or pie pan. Spread the mashed potatoes on top, then bake for 20-30 minutes, until the filling is bubbly and the mashed potatoes are slightly golden on top.
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Thank you to McCormick for sponsoring this post! For more ideas for better-for-you comfort food recipes, check out their website. Here’s their take on Shepherd’s Pie, which sounds delicious: Shepherd’s Pie with Cumin and Smashed Chickpeas.

If you missed my previous McCormick posts, check those out, too:

Comments

  1. 1

    Oh yummy! I love mine topped with sweet potato, delicious! :) x

  2. 2

    Shepherd’s Pie is a favourite comfort food of mine, and I love this veggie take on it!

  3. 3
    Roadrunner says:

    Looks very nice, Anne, thanks! Look forward to trying it…

  4. 4

    mind reader! I’ve been wanting to make something jjust like this! ;)

  5. 5

    Vegan Shepherd’s Pie- yay! I just made a Mexican-style one of these babies with sweet potatoes, red peppers, taco seasoning, and black beans. This one sounds perf for St. Patty’s!

  6. 6

    Could I mix the potatoes with cauliflower to cut down on the carb content?

  7. 8

    I did it! It was really great! but without mushrooms… ;) thanks for the recipe.

  8. 10

    I made this last night – yum! What size pan did you use? I felt like my mashed potato layer was super thin.

  9. 12

    Hi there!

    This recipe was delicious. Only problem was that my filling was VERY red and very tomato-y from the canned tomatoes. Yours looks brown, like standard shepherds pie… do you know what the difference might have been?

  10. 14
    Janet KItsmiller says:

    Glad I found this recipe. I am allergic to legumes, so L am going to make it with rice instead.

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