This vegan shepherd’s pie has a base of assorted veggies and mushrooms in gravy, a mid-layer of lentils and fresh herbs, and a canopy of creamy mashed potatoes. It’s 100% heartwarming nourishment, perfect for a family dinner or potluck in cooler weather.
There are 2 cups of plant milk needed, one for the potatoes and one for the gravy.
You can peel the potatoes after steaming if you like, but it’s not required.
You can use canned lentils instead of dried. One 15-ounce (425-gram) can contains slightly less than this recipe produces (it makes about 20 ounces / 565 grams) but the amount in the can should still be enough to create the lentil layer.
Any kind of lentils will work, though some varieties will become softer than others, given a single cook time.
If you’d like to prepare this ahead of time and serve it later, you can assemble the pie but not bake it. Cover it and keep it in the fridge in the meantime. Bake it at 425 F (220 C) for 30-40 minutes, until heated through, right before serving.