Have you ever had shepherd’s pie? Or cottage pie, shepherd’s pie’s cousin? I was actually unfamiliar with the dish until just a few years ago, until one day my husband asked if he could make a meatless shepherd’s pie with some leftover mashed potatoes we had. I can be a little bit of a control freak in the kitchen, so instead of letting him go ahead and make one, I went and made it myself. I’ve tweaked and perfected the recipe since then, and I’m pretty confident at this point that I’ve finally created the best vegan shepherd’s pie ever (or vegan cottage pie, if that’s how you prefer to think of it!). I used one of my favorite meat swaps for the base of this vegan shepherd’s pie: lentils. My secret ingredient for infusing the lentils with lots of savory flavor is whiskey. I’m not much of a drinker at all, and whiskey in particular I find pretty unpleasant in liquid form…but cook off that alcohol and what’s left is a rich, woodsy flavor that’s perfect for seasoning up veggie shepherd’s pie like this one.
What You’ll Need
Okay, so you’ll need more than just whiskey and lentils to make this one. Here’s the full list!
Olive oil. Feel free to substitute your favorite high-heat oil. Onion. Leek. Carrots. Garlic. Whiskey. You’re welcome to leave this out if you prefer, but it adds a wonderful smoky, savory flavor. Thyme. Fresh or dried works! Vegetable broth. I use Better Than Bullion’s roasted vegetable flavor. Lentils. Brown lentils are the “meat” in this vegetarian shepherd’s pie. You can substitute green lentils if you like — they might take a bit longer to cook. Vegan Worcestershire sauce. Annie’s, Edward & Sons, and Whole Foods brands are all vegan. Red wine vinegar. Liquid smoke. Some people love this, some hate it, so it’s an optional ingredient. Frozen peas. Salt and pepper. Potatoes. Non-dairy milk. Just about any kind will work, as longs as you use something unflavored and unsweetened. Vegan butter. Look for brands like Earth Balance or Miyoko’s.
How to Make Lentil Shepherd’s Pie
The following is a detailed photo tutorial on how to make this dish. Scroll to the bottom of the post if you’d prefer to skip to the recipe!
Make the Filling
Heat up some oil in a large pot, then add diced onion, leek, carrots, and garlic. Sweat the veggies for a few minutes until they begin to soften up, making sure to stir them occasionally. Now stir in whiskey and thyme. Add the whiskey carefully and make sure your heat is low when you do so — there’s always a risk of alcohol catching fire if it’s too hot! Bring the liquid to a simmer and let it cook most of the alcohol cooks off. Stir in the broth and lentils. Let everything simmer until the lentils are tender.
When the lentils have finished cooking, drain any excess liquid, then season them with some red wine vinegar and liquid smoke. Stir in some thawed frozen peas, then add salt and pepper to taste.
Make the Crust and Assemble the Lentil Pie
You can boil the potatoes for the crust while the lentils cook. When they’re done, mash them up with some non-dairy milk, vegan butter, and garlic, then season them with salt and pepper. Spread the lentil mixture into a pie or casserole plate. Spoon the mashed potatoes over the lentil filling. Smooth the top out with a spoon.
Now pop your pie into the oven and bake it until the crust shows crispy browned spots! Tip: To take your vegan shepherd’s pie to the next level, slather it with homemade vegan gravy.
Leftovers & Storage
Leftovers are best stored in the original dish that was used for baking, covered tightly with plastic. They’ll keep in the fridge for about 4 days, or in the freezer (if sealed really well) for about 2 months.
More Savory Vegan Pies
Vegan Chicken Pot Pie Vegan Cheese & Onion Pie Chickpea Ragoût Pot Pie Vegan Potato Leek Quiche
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