Easy Vegan Shepherd's Pie - Lentil & Chickpea

Ingredients

• 2 large Potatoes (peeled and cut into bite‑size chunks)
• 1 cup Brown Lentils (rinsed and drained)
• 1 cup Chickpeas (canned, rinsed and drained)
• 1 cup Peas (frozen peas (referred to as John Lennon's peas))
• 1 large Carrot (grated)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 2 tablespoons Tomato Puree
• 1 tablespoon Soy Sauce
• 1 teaspoon Dried Rosemary
• 1 teaspoon Dried Thyme
• 1 cup Vegetable Stock (use a stock cube dissolved in water)
• 1 tablespoon All‑Purpose Flour (helps thicken the filling)
• 2 tablespoons Olive Oil (for sautéing)
• 100 ml Non‑Dairy Milk (e.g., oat or soy milk)
• 1/2 cup Vegan Cheese (grated)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep Vegetables & Legumes

   Slice the onion, mince the garlic cloves, grate the carrot, and rinse the brown lentils and canned chickpeas. Drain and set aside.

   Time: PT5M

2. Boil Potatoes

   Peel the potatoes, cut them into bite‑size chunks, place in a stockpot with cold water, add a pinch of salt, and bring to a gentle boil. Cook for about 10 minutes until fork‑tender.

   Time: PT12M

3. Sauté Aromatics

   Heat olive oil in a large frying pan over medium‑high heat. Add the grated carrot, diced onion, and minced garlic. Sauté for 3 minutes until they begin to soften.

   Time: PT3M

4. Build the Base Sauce

   Stir in tomato puree, soy sauce, dried rosemary, and dried thyme. Return the pan to the heat and let it sizzle for 1 minute to release the flavors, then remove from heat.

   Time: PT2M

5. Combine Filling Ingredients

   Add the rinsed lentils, chickpeas, frozen peas, and vegetable stock to the pan. Sprinkle the tablespoon of flour over the mixture and return to medium‑high heat. Stir continuously for about 5 minutes until the liquid thickens and coats the vegetables.

   Time: PT5M

6. Mash the Potatoes

   Drain the boiled potatoes and return them to the pot. Add 100 ml non‑dairy milk, grated vegan cheese, salt, and pepper. Mash until smooth and slightly fluffy; use a potato masher or an unopened tin as a makeshift masher.

   Time: PT5M

7. Assemble the Pie

   Spread the lentil‑chickpea filling evenly in the baking dish. Dollop the mashed potatoes on top and smooth with a spatula. Use your fingers or a spoon to level the surface, then run a fork over the top to create ridges for crispness.

   Time: PT3M

8. Grill for a Golden Top

   Place the assembled dish under a pre‑heated grill (broiler) at 220 °C for 4–5 minutes, watching closely, until the mash develops golden, crispy spots.

   Time: PT5M

   Temperature: 220°C

9. Rest & Serve

   Allow the shepherd's pie to rest for 3 minutes before cutting. Serve warm and enjoy.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

10 g

Fiber

8 g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes
• Instead of Brown Lentils: Green lentils
• Instead of Chickpeas: White beans
• Instead of Peas: Fresh peas
• Instead of Carrot: Parsnip
• Instead of Onion: Leek
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Tomato Puree: Crushed tomatoes (1/4 cup)
• Instead of Soy Sauce: Tamari
• Instead of Dried Rosemary: Fresh rosemary (1 tsp, minced)
• Instead of Dried Thyme: Fresh thyme (1 tsp, minced)
• Instead of Vegetable Stock: Water with extra herbs
• Instead of All‑Purpose Flour: Gluten‑free flour blend
• Instead of Olive Oil: Canola oil
• Instead of Non‑Dairy Milk: Almond milk
• Instead of Vegan Cheese: Nutritional yeast (1/4 cup)

Equipment Needed

• Stockpot
• Large Frying Pan
• Baking Dish
• Potato Masher
• Fine Grater
• Spatula
• Fork
• Measuring Cups and Spoons
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Thickening the filling with flour to achieve a gravy‑like consistency.
• Mashing potatoes to a smooth yet sturdy texture.
• Grilling the top long enough to create crispy ridges without burning.

Chef Tips from the Video

• Use fresh rosemary and thyme for brighter flavor, or substitute with a pinch of dried herb blend.
• For extra richness, stir a tablespoon of nutritional yeast into the mash.
• A light drizzle of olive oil over the mash before grilling helps achieve an even golden crust.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze individual portions for up to 2 months; reheat in oven.

Room temperature: Not recommended; cool foods should be refrigerated within 2 hours.

Make-Ahead Tips

• Prepare the lentil‑chickpea filling a day ahead and refrigerate; reheat gently before assembling.
• Mash the potatoes and keep them covered; add a splash of non‑dairy milk before topping.
• Assemble the pie, cover with foil, and refrigerate; grill just before serving.

Frequently Asked Questions