High Protein Vegan Shepherd's Pie

Easy Shepard's pie on a plate on a wooden table

5 from 4 votes

High Protein Vegan Shepherd's Pie

A delcious vegan shepherd's pie recipe perfect for beginers or seasoned pie eaters. Made with vegan ground meat, peas, corn and a lovely creamy red lentil potato mashed. Ready in under an hour for a satisfying, healthy vegan family meal This vegetarian shepherds pie freezes well so make sure to add it to your meal prep recipes! Pssst, this is a crowd pleasing recipe so go ahead and bring this to any pot luck or serve at your next gathering!

** For a more tradional shepherd's pie you can omit the red lentils to the potato mash. while adding the red lentils is delicious, it does make the potato top a bit stiffer.

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

Course: Dinner

Cuisine: Gluten-free, Vegan, vegetarian

Keyword: gluten free family meal, gluten free vegan recipe, high protein recipe, meal prep recipe, vegan family meal, vegan meal prep recipe, Vegan shepherd's pie

Servings: servings

Calories: 316kcal

Author: atmytable

Ingredients

‘Meat’ sauce base (with lentil substitution)

1 package vegan ground meat I used Meatless Farm for this recipe
* to substitiue for this just add 3 cups of cooked brown lentils instead
1 white onion diced
3 garlic coves minced
1 tbs veggie broth powder or paste
1 tbs oregano
1 tbs italian seasoning
1 tsp all spice
¼ tsp salt
1 cup tomato puree
1 cup frozen corn
1 cup frozen peas

Mashed Potato top

5 medium yukon gold potatoes
¾ cup dry red lentils * 2 cups cooked (optional step)
2 tbs dry oregano
1 tbs garlic powder
2 tbs vegan butter
salt to taste
*reserve some of the potato water (1/4 cup)

Instructions

Red lentil mashed potato top

Wash, peel and dice your potatoes. Then fill a large pot with cold water. Add the potatoes in and a generous amount of salt. Place onto the stove top and boil until potatoes are fork tender.
High protein mash version: Add your dry lentils to a pot with 2 cups of water and a pinch of salt. Bring to a boil and then reduce the heat to a simmer. Cook for about 15-20 minutes or until the lentils are soft and mushy.
Drain your potatoes very well and add back to the pan. Use a ricer or potato masher to start mashing. then add in the salt, oregano and butter and mash to mix.. slowly add in the potato water to get them wet but not soagy. this will help make them creamy,
High protein mash verion: Go ahead and add in the red lentils to the mash and mix. You may need add a bit more of the water or some oat milk if they get to dry.

'Meat’ sauce base

To a medium sauce pan sautee the onions in some olive oil until soft. Then add in the spices, veggie powder, and garlic and cook for a few minutes. Add in the tomato puree and conitnue to cook for another 2 minutes.
Add in the gound ‘meat’ and cook for 10 minutes. If you are using lentils then just add then here instead of the mock meat. Finally add in the peas and corn and cook just until the veggies are warm, roughly 2 minutes)

Assembling the pie

To a oven safe dish add the meat base to the bottom. Pack it slightly to help hold it’s shape. Then scoop the potatoes on top. Use a large spoon to spread evently on top. Then with a fork you can make little lines or a pattern. If you want that nice golden crispy tips then brush a little olive oil onto the potatoes.
Bake in the oven at 400 for 20 minutes, you can turn the heat up for the last 2 minutes to get a nice crispy top.

Notes

*feel free to eliminate adding the red lentils for an even easier recipe

Nutrition