Indulge in the ultimate comfort food experience with these delightful mini lentil shepherd’s pies! Crafted from simple, wholesome ingredients and bursting with delicious flavors, this recipe is guaranteed to satisfy the hunger of your entire family and become a firm favorite in your kitchen.
Hello, fellow food enthusiasts!
I hope you’ve been well. While occasions like Valentine’s Day often call for sweet treats, pretty pink dishes, chocolates, and flowers, some recipes are simply too good to wait. And this vegan lentil shepherd’s pie is precisely one of them. I simply couldn’t hold back from sharing this comforting masterpiece with you any longer!
Embracing Comfort: A Culinary Hug for All Seasons
Just last week, my partner and I decided to venture out for a refreshing walk in the countryside. After a few days spent indoors, a craving for fresh air was undeniable. The sun shone brightly, painting the landscape in a soft glow, and I found myself uttering the classic phrase, “Ahhh, spring is in the air!” Little did I know, the weather had other plans.
The very next day, temperatures plummeted dramatically, ushering in what felt like the coldest snap of winter. We even saw some snow – a truly noteworthy event here in the UK! This sudden shift reinforced a powerful craving for warmth and truly comforting food, the kind that nourishes you from the inside out and leaves you feeling utterly content. When I think of ultimate comfort, my mind almost always drifts to potatoes.
The Humble Potato: A Comfort Food Essential
I’ve often expressed my profound love for this incredibly versatile and humble vegetable, and I won’t bore you with endless declarations again. Suffice it to say, potatoes hold a very special place in my culinary heart. They are the cornerstone of so many beloved comfort dishes, and when combined with a savory, rich filling, they truly shine. For more proof of my potato adoration, feel free to explore these other delicious recipes:
Potato Cutlets with Mushroom Sauce,
Potato Rosti with Kale,
Tornado Potatoes,
Mushroom Gnocchi.
Why Vegan Lentil Shepherd’s Pie? Uncomplicated Goodness
Among my repertoire of comforting dishes, this lentil shepherd’s pie consistently takes the top spot when I’m looking for something genuinely easy, deeply satisfying, and incredibly flavorful. I’m genuinely baffled as to why I haven’t shared this recipe sooner, but as they say, better late than never! What truly captivates me about this vegan lentil pie, beyond its irresistibly creamy mashed potato topping, is the sheer simplicity and accessibility of its ingredients. You just need a handful of everyday vegetables—carrots, celery, onion, garlic, and mushrooms—combined with protein-packed lentils and some vegetable stock. That’s all it takes to create a masterpiece that feels both gourmet and homey.
Crafting the Rich Lentil Filling and Creamy Mash
The magic truly happens when you combine the sautĂ©ed vegetables and lentils with vegetable stock and, if you choose, a splash of red wine. As this mixture gently simmers, it transforms into a rich, thick, gravy-like sauce, infused with deep, savory, and wonderfully cozy flavors. The red wine adds an incredible depth, but it is entirely optional. If you prefer to omit it, or simply don’t have it on hand, you can achieve a similar umami richness by stirring in a tablespoon of Marmite (if you’re a fan!). This simple addition elevates the flavor profile, creating a truly memorable filling that forms the heart of these pies.
Equally important is the perfect mashed potato topping. Achieving a fluffy, creamy mash is key to the authentic shepherd’s pie experience. Boiling good quality potatoes until tender, then mashing them with vegan butter and your milk of choice, creates a luxurious crown for the savory lentil base. Seasoning generously with salt and pepper ensures every bite is packed with flavor.
Meal Prep Friendly: Freeze for Future Feasts
One of the fantastic advantages of these mini lentil shepherd’s pies is their suitability for freezing. This makes them an ideal candidate for meal prepping, allowing you to prepare a batch ahead of time and have delicious, wholesome meals ready for those busy weeknights. Simply assemble the pies, let them cool completely, then cover and freeze. When you’re ready to enjoy them, just remember to add a little extra baking time – approximately 20 minutes on top of the recommended cooking time should do the trick to ensure they are heated through and beautifully golden from frozen.
Serving Suggestions: Complete Your Comfort Meal
In my opinion, a classic shepherd’s pie is perfectly complemented by a side of vibrant green vegetables. I always serve mine with a generous helping of peas or green beans, which add a lovely pop of color and freshness to balance the richness of the pie. However, feel free to customize your meal with a selection of your favorite vegetables. Steamed broccoli, roasted asparagus, or even a simple side salad would be equally delicious. And, if you’re feeling extra indulgent, these pies are absolutely satisfying enough to be enjoyed on their own. No matter how you choose to serve them, they promise an amazing taste experience.
I genuinely hope that you’ll savor this recipe as much as I do, and that these vegan lentil shepherd’s pies will swiftly earn their place as your new favorite go-to comfort food. They’re a testament to how simple ingredients can create truly extraordinary flavors!
Until next time!
A.
đź“– Recipe
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Mini Lentil Shepherd’s Pies
Ingredients
- 2 tablespoon vegan butter of choice or olive oil plus extra to grease the pie dishes
- 1 large red onion (chopped)
- 2 medium carrots (diced or chopped)
- 4 medium celery stalks (chopped)
- 4 small garlic cloves (finely chopped)
- 150 g chestnut mushrooms (chopped)
- 2 teaspoon thyme leaves
- 250 g lentils
- 100 ml red wine (optional)
- 900 ml vegetable stock
- 2 tablespoon tomato puree
For the mashed potato topping:
- 850 g potatoes (peeled and cut into chunks, Maris Piper works well)
- 75 g vegan butter
- 100 ml milk of choice
Instructions
- To make the filling, heat the butter or oil in a large saucepan and gently fry the onion, carrots, celery and garlic until soft, about 15 minutes. Turn up the heat, add the mushrooms, then cook for further 3-4 minutes. Add the thyme and lentils. Pour over vegetable stock and wine (if using). Simmer gently, uncovered for about 40 minutes until the lentils are soft. If the mixture is drying out, you can add a bit more water or stock.
- Place the potatoes in a large pan, pour over boiling water and boil for 15 minutes, until tender. Drain well, mash them with butter and milk, and season with salt and pepper.
- Remove the lentils from the heat, add tomato puree, stir well. Add seasoning to your taste and a generous pinch of black pepper.
- Heat the oven to 180C. Butter your small pie dishes and spoon in the lentil mixture, then top with mash. You can also use a piping bag to do that. Bake for 30-35 minutes until golden. Serve with peas or beans on side. Enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Notes
- you can use one large dish instead of few small ones
- the quantity of pies will depend on the size of your dish
Nutrition
Recipe adapted from BBC Good Food Magazine.
