Vegan Shepherd’s Pie – Gluten Free
This gluten free and vegan Shepherd’s Pie is creamy and full of flavor! It’s the perfect comfort food for any night of the week!
This gluten free and vegan Shepherd’s Pie has quickly become a favorite around here. My kids LOVE it including my 2 year old which is a huge win since he’s SO picky right now!
I love anything with mashed potatoes so I knew I would love the topping, but I can’t get over how delicious the filling is too. It has SO much flavor!
My husband and I have been a little iffy on lentils in the past, but I’m pretty sure I was just preparing them wrong and under seasoning them. They taste amazing in this dish and I love how nutritious they are!
You can use whatever protein source you want in this recipe. If you aren’t a huge fan of lentils, use something different. We’ve also made this dish with navy beans and it was just as tasty.
So let’s talk about what you need to make it!
GLUTEN FREE AND VEGAN SHEPHERD’S PIE RECIPE INGREDIENTS:
For the Filling:
- 1 cup dried lentils
- 2 cups water
- 1 tbsp olive oil
- 1 medium red or white onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup chopped mushrooms
- 3 cloves garlic, minced
- 2 tbsp vegan butter (I use “Earth Balance vegan buttery sticks”)
- 1/4 cup cornstarch or gluten free all-purpose flour
- 1 1/2 cups dairy free milk (I use “So Delicious unsweetened Coconut Milk”)
- 1 tsp paprika
- 1 tsp salt
- 1/4 tsp pepper
For the Mashed Potatoes:
- 4 large russet potatoes
- 4 tbsp vegan butter (I use “Earth Balance Vegan Buttery Sticks”)
- 1/2 cup low sodium vegetable broth (I use “Pacific Foods”)
- 1/4 tsp garlic powder
- 1 tsp salt
- 1/4 tsp pepper
HOW TO MAKE GLUTEN FREE AND VEGAN SHEPHERD’S PIE:
- Cook the lentils according to the package directions.
- Peel the potatoes and chop into cubes (this helps the potatoes to cook faster). Add potatoes to a large pot and cover with water. Boil the potatoes for 15-20 minutes or until a fork goes through the potatoes easily.
- While the potatoes are cooking, add the olive oil to a large pan and saute the carrots, celery, and onion over medium-high heat until they have softened (about 5 minutes).
- Add the chopped mushrooms to the pan and saute for an additional 3 minutes. Add minced garlic and saute until fragrant (about 30 seconds). Lower the heat to medium and add the butter, stirring until melted.
- Add the flour and stir to coat the vegetables. Pour the milk over the vegetables and stir well.
- Stir in the paprika, salt, and pepper and simmer for about 10 minutes (stirring occasionally) or until the liquid thickens.
- Preheat oven to 350°F. Add the cooked lentils to the vegetables and stir to incorporate.
- Once cooked, drain and mash the potatoes. Stir in the butter, vegetable broth, garlic powder, salt, and pepper until potatoes are smooth and creamy.
- Pour the lentil mixture into a 9 x 13 casserole dish. Top with mashed potatoes and spread evenly over the lentil mixture.
- Bake for 15 minutes or until everything is heated through. Once the shepherds pie is baked, optionally broil for about 5 minutes until the top is browned.
♥ Don’t forget to rate this recipe and leave a comment below if you give this recipe a try! ♥
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Vegan Shepherd’s Pie – Gluten Free
- Prep Time: 25 min
- Cook Time: 30 min
- Total Time: 55 min
- Yield: 6 servings 1x
Description
This gluten free and vegan Shepherd’s Pie is creamy and full of flavor! It’s the perfect comfort food for any night of the week!
Ingredients
For the Filling:
- 1 cup dried lentils
- 2 cups water
- 1 tbsp olive oil
- 1 medium red or white onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup chopped mushrooms
- 3 cloves garlic, minced
- 2 tbsp vegan butter (I use “Earth Balance vegan buttery sticks”)
- 1/4 cup cornstarch or gluten free all-purpose flour
- 1 1/2 cups dairy free milk (I use “So Delicious unsweetened Coconut Milk”)
- 1 tsp paprika
- 1 tsp salt
- 1/4 tsp pepper
For the Mashed Potatoes:
- 4 large russet potatoes
- 4 tbsp vegan butter (I use “Earth Balance Vegan Buttery Sticks”)
- 1/2 cup low sodium vegetable broth (I use “Pacific Foods”)
- 1/4 tsp garlic powder
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- Cook the lentils according to the package directions.
- Peel the potatoes and chop into cubes (this helps the potatoes to cook faster). Add potatoes to a large pot and cover with water. Boil the potatoes for 15-20 minutes or until a fork goes through the potatoes easily.
- While the potatoes are cooking, add the olive oil to a large pan and saute the carrots, celery, and onion over medium-high heat until they have softened (about 5 minutes).
- Add the chopped mushrooms to the pan and saute for an additional 3 minutes. Add minced garlic and saute until fragrant (about 30 seconds). Lower the heat to medium and add the butter, stirring until melted.
- Add the flour and stir to coat the vegetables. Pour the milk over the vegetables and stir well.
- Stir in the paprika, salt, and pepper and simmer for about 10 minutes (stirring occasionally) or until the liquid thickens.
- Preheat oven to 350°F. Add the cooked lentils to the vegetables and stir to incorporate.
- Once cooked, drain and mash the potatoes. Stir in the butter, vegetable broth, garlic powder, salt, and pepper until potatoes are smooth and creamy.
- Pour the lentil mixture into a 9 x 13 casserole dish. Top with mashed potatoes and spread evenly over the lentil mixture.
- Bake for 15 minutes or until everything is heated through. Once the shepherds pie is baked, optionally broil for about 5 minutes until the top is browned.
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Oh my goodness. I love your recipes. They’re so simple and no junk!!! Thank you for sharing.
Yay! I’m so happy to hear this! You are so welcome! ☺