Vegan Lentil Shepherd's Pie
- Sara
- 6 minutes ago
- 3 min read
A comforting classic is transformed into a plant-based dish with this Vegan Lentil Shepherd's Pie. Delicious mashed potatoes are paired with savory vegetables and lentils, creating a hearty and satisfying meal. It's an excellent centerpiece for a plant-based Thanksgiving or any chilly evening. Perfect for meal prep, this all-in-one dish reheats beautifully and is just as tasty the next day!
I adore casseroles for several reasons: Firstly, they're undeniably delicious and offer the ultimate in comfort food. Secondly, the preparation simplifies meal planning through the week. You have your starchy carbs, fibrous vegetables, and protein source all combined in one fantastic dish that is easy to transport and reheat.
These mashed potatoes are my go-to recipe for vegan mashers. Trust me, no one ever says, "these are missing something," because they aren't. I use garlic-infused olive oil as the fat for the potatoes, making them much healthier for the heart than cream-based versions. Be sure to use unflavored and unsweetened plant-based milk for the liquid mix-in. I prefer almond milk, but you could also try other nut milks like macadamia or hemp seed, as well as soy or rice. I also add a touch of nutritional yeast to give the potatoes a subtle cheese-like flavor. Delicious!
In this version of Shepherd's Pie, the lentil layer takes the place of meat. I opt for canned brown lentils to simplify the preparation, and they also have the lowest FODMAP content among lentils. The addition of rosemary, sage, and thyme gives this robust layer all the aromas and flavors reminiscent of Thanksgiving, making it a perfect fit at a dinner table with your meat-loving friends and family. Suitable side dishes might include Roasted Carrots with Dukkah, Vegan Celery Root Soup, Red Wine Cranberry Sauce, and Vegan Gravy. For an appetizer, consider options like Pumpkin Hummus with crackers and fresh veggie sticks. Don't forget the Vegan Pumpkin Pie with GF Pecan Crust for a winning dessert.
Chard adds a layer of greens that are easy to digest, yet robust enough to offer a slight chewiness to this lentil Shepherd's Pie. My store only had red chard available, and you'll see how it gives the potatoes a slight reddish tint. If this doesn't bother you, there's no need to worry! However, if you find the appearance unappealing, choose white or green chard instead.
FODMAPs: The recipe includes a shallot, which is high in FODMAPs. If you're working on increasing your FODMAP tolerance, you can try using this small amount to enjoy the extra allium flavor it provides. However, if you're following a strict low-FODMAP diet, skip the shallot. 1/3 cup of canned brown lentils is considered low-FODMAP. This recipe calls for three and a half cups of lentils, which, when divided into 8 servings, slightly exceeds 1/3 of a cup per serving. To adjust, either reduce the serving sizes or use 2 and a half cups of lentils for the entire recipe, dividing the final casserole into 8 servings.
If you try this vegan, low-FODMAP recipe, please give it ⭐️⭐️⭐️⭐️⭐️ five stars and a comment below. We'd love to hear from you!
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