Vegan Shepherd’s Pie

This Vegan Shepherd’s Pie is the ultimate comfort food dish! It’s made with hearty mushrooms and lentils, then topped with a layer of garlicky mashed potatoes.

Say hello to a brilliant main dish, perfect for Thanksgiving, perfect for Christmas, and perfect for an everyday dinner. Make this Shepherd’s Pie for a crowd or make it for a weeknight meal, but whatever you do, don’t expect many leftovers! I mean, it’s topped with creamy mashed potatoes that are browned and crisped to perfection—how could you not help yourself to seconds?!

I should also mention that this recipe is ridiculously easy to make. You’ll cook everything down at the same time for the filling, pour it into the dish, top it with garlicky mashed potatoes, then bake it to crispy-edged perfection.

Basically what I’m saying is, you need to make this.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Vegan butter or olive oil – Here’s how t o make your own vegan butter.
• Mushrooms – You can use your standard white mushrooms, cremini, or portobellos for more meatiness.
• Carrots
• Garlic
• Onion – A yellow or white onion will work.
• Celery
• Fresh thyme – Or use a smaller amount of dried thyme.
• Gluten-free flour – Swap in all-purpose flour if you’re not on a gluten-free diet.
• Vegetable broth – Here’s how to make your own .
• Fresh or frozen peas – Not a big fan of peas? You can omit them!
• Cooked lentils – You can use brown lentils, but a puy lentil holds up especially well in a casserole if you can find them.
• Sea salt
• Ground black pepper
• Best Vegan Garlic Mashed Potatoes

How to Make Vegan Shepherd’s Pie

If you’re making this for Thanksgiving it’s pretty ideal: make the lentils in advance (or use canned lentils), then make a double batch of mashed potatoes and use the extra batch to top your Shepherd’s Pie.

Prepare. Preheat your oven to 400ºF/200ºF. Have the lentils and mashed potatoes cooked and ready to use.

Start the vegetable filling. Heat the vegan butter or olive oil in a skillet over medium-high heat. Add the mushrooms, carrots, garlic, onion, celery and thyme, then give them all a good stir. Cook until the onion is translucent and veggies are tender, about 10 to 12 minutes. Season to taste with salt and pepper.

Finish the vegetable filling. Add the flour to the skillet, and stir to coat all the vegetables evenly. Pour in the vegetable broth and bring to a simmer. Continue to simmer for 5 minutes on medium heat, or until the mixture thickens a bit. Remove the skillet from the stovetop and fold in the lentils and peas. Season to taste, again, with additional salt and pepper, if needed.

Assemble. Pour the vegetable filling into a casserole dish and spread the mashed potatoes over the top. If you want to gussy it up, you can use the tines of a fork to make swirls and designs in the potatoes, or pipe the potatoes over the veggies.

Cook. Bake the Shepherd’s Pie for 15 minutes, then turn on the broiler and broil on low until the topping is golden brown. Cool slightly, then serve.

Tips for Success

Here’s how to make sure this recipe turns out perfect every time.

• Smooth mashed potatoes are key. The thing that makes Shepherd’s Pie such a delight is the contrast in textures. Lumpy mashed potatoes just won’t cut it! They need to be smooth and ethereal; perfectly spreadable!
• Cook the lentils a little less than you think. Brown lentils have a tendency to break down if they’re over-cooked, so keep a close eye on them. As soon as they’re tender enough to eat, remove them from the heat and drain them.
• Make it your own. You can use mashed sweet potatoes or mashed cauliflower as a topping, add green beans, replace the lentils with crumbled tempeh—the world is your oyster! Shepherd’s Pie is pretty versatile.

How to Store Leftovers

Store any extra Shepherd’s Pie wrapped in the baking dish if you have a lot of leftovers (that’s doubtful!), or transfer the leftovers to an airtight storage container. Refrigerate for up to 5 days. You can reheat leftovers in the oven at 350ºF/180ºC (the amount of time will vary depending on how much you’re warming up) or in the microwave until warmed through.

Can This Recipe Be Frozen?

Yes, this is a recipe that freezes quite well! You can freeze the entire casserole for later, or freeze your leftovers. Wrap the Shepherd’s Pie tightly or transfer it to an airtight container, then freeze for up to 2 months.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

MORE AMAZING VEGAN THANKSGIVING RECIPES

Best Vegan Garlic Mashed Potatoes with Caramelised Onions

Vegan Meatloaf (with Chickpeas & Lentils)

Ingredients

Vegan Shepherd’s Pie

• 1 tablespoon vegan butter or olive oil
• 2 cups mushrooms , chopped
• ½ cup carrots , sliced
• 3 cloves garlic , minced
• 1 small onion , finely chopped
• 2 stalks celery , chopped
• 1 teaspoon fresh thyme , finely diced
• 1 tablespoon all purpose gluten free flour mix
• 1 cup vegetable broth
• ½ cup fresh or frozen peas
• 1 cup to 1 ½ cups cooked lentils , add the extra half if you want more filling
• ½ teaspoon sea salt & ¼ teaspoon ground black pepper to taste
• To Top , Best Vegan Garlic Mashed Potatoes

Instructions

Vegan Shepherd’s Pie

• Preheat oven to 400°F/200°C.
• Make a batch of Vegan Mashed Potatoes . Set aside.
• In a pan over medium-high heat, heat the vegan butter or olive oil.
• Add the mushrooms, carrots, garlic, onion, celery and thyme. Stir together and allow to cook until onion is translucent and the garlic is fragrant, and veggies are cooked down, about 10 to 12 minutes. Stir, and add salt and pepper to taste.
• Add the flour, and stir to coat, then pour in the vegetable broth. Allow to simmer for 5 more minutes on medium heat for the mixture to thicken slightly. If you want a thicker filling, add in more flour by the tablespoon. Remove from heat and add in the cooked lentils and peas and stir, allowing the mixture to heat through the frozen peas. Add more salt and pepper if needed here after tasting.
• Pour into a casserole dish and spread the mashed potatoes over the top, covering completely. You can shape it into a little design if you’d like.
• Bake for 15 minutes, then broil on low until the mashed potatoes top is golden brown.
• Allow to cool slightly, then serve. Enjoy!

Notes

• To store in fridge: You can store this in its original container with a lid, or transfer to an airtight tupperware container in the fridge for up to 5 days.
• To reheat: Simply microwave, or reheat in oven at 350 degrees until warm (about 10 minutes) to keep top crispy.
• Freezing: You can freeze the entire casserole for later, or freeze your leftovers. Wrap the Shepherd’s Pie tightly or transfer it to an airtight container, then freeze for up to 2 months.

Tips for Success

• Smooth mashed potatoes are key. The thing that makes Shepherd’s Pie such a delight is the contrast in textures. Lumpy mashed potatoes just won’t cut it! They need to be smooth and ethereal; perfectly spreadable!
• Cook the lentils a little less than you think. Brown lentils have a tendency to break down if they’re over-cooked, so keep a close eye on them. As soon as they’re tender enough to eat, remove them from the heat and drain them.
• Make it your own. You can use mashed sweet potatoes or mashed cauliflower as a topping, add green beans, replace the lentils with crumbled tempeh—the world is your oyster! Shepherd’s Pie is pretty versatile.

This Vegan Shepherd’s Pie is the ultimate comfort food dish! It’s made with hearty mushrooms and lentils, then topped with a layer of garlicky mashed potatoes.

Say hello to a brilliant main dish, perfect for Thanksgiving, perfect for Christmas, and perfect for an everyday dinner. Make this Shepherd’s Pie for a crowd or make it for a weeknight meal, but whatever you do, don’t expect many leftovers! I mean, it’s topped with creamy mashed potatoes that are browned and crisped to perfection—how could you not help yourself to seconds?!

I should also mention that this recipe is ridiculously easy to make. You’ll cook everything down at the same time for the filling, pour it into the dish, top it with garlicky mashed potatoes, then bake it to crispy-edged perfection.

Basically what I’m saying is, you need to make this.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Vegan butter or olive oil – Here’s how t o make your own vegan butter.
• Mushrooms – You can use your standard white mushrooms, cremini, or portobellos for more meatiness.
• Carrots
• Garlic
• Onion – A yellow or white onion will work.
• Celery
• Fresh thyme – Or use a smaller amount of dried thyme.
• Gluten-free flour – Swap in all-purpose flour if you’re not on a gluten-free diet.
• Vegetable broth – Here’s how to make your own .
• Fresh or frozen peas – Not a big fan of peas? You can omit them!
• Cooked lentils – You can use brown lentils, but a puy lentil holds up especially well in a casserole if you can find them.
• Sea salt
• Ground black pepper
• Best Vegan Garlic Mashed Potatoes

How to Make Vegan Shepherd’s Pie

If you’re making this for Thanksgiving it’s pretty ideal: make the lentils in advance (or use canned lentils), then make a double batch of mashed potatoes and use the extra batch to top your Shepherd’s Pie.

Prepare. Preheat your oven to 400ºF/200ºF. Have the lentils and mashed potatoes cooked and ready to use.

Start the vegetable filling. Heat the vegan butter or olive oil in a skillet over medium-high heat. Add the mushrooms, carrots, garlic, onion, celery and thyme, then give them all a good stir. Cook until the onion is translucent and veggies are tender, about 10 to 12 minutes. Season to taste with salt and pepper.

Finish the vegetable filling. Add the flour to the skillet, and stir to coat all the vegetables evenly. Pour in the vegetable broth and bring to a simmer. Continue to simmer for 5 minutes on medium heat, or until the mixture thickens a bit. Remove the skillet from the stovetop and fold in the lentils and peas. Season to taste, again, with additional salt and pepper, if needed.

Assemble. Pour the vegetable filling into a casserole dish and spread the mashed potatoes over the top. If you want to gussy it up, you can use the tines of a fork to make swirls and designs in the potatoes, or pipe the potatoes over the veggies.

Cook. Bake the Shepherd’s Pie for 15 minutes, then turn on the broiler and broil on low until the topping is golden brown. Cool slightly, then serve.

Tips for Success

Here’s how to make sure this recipe turns out perfect every time.

• Smooth mashed potatoes are key. The thing that makes Shepherd’s Pie such a delight is the contrast in textures. Lumpy mashed potatoes just won’t cut it! They need to be smooth and ethereal; perfectly spreadable!
• Cook the lentils a little less than you think. Brown lentils have a tendency to break down if they’re over-cooked, so keep a close eye on them. As soon as they’re tender enough to eat, remove them from the heat and drain them.
• Make it your own. You can use mashed sweet potatoes or mashed cauliflower as a topping, add green beans, replace the lentils with crumbled tempeh—the world is your oyster! Shepherd’s Pie is pretty versatile.

How to Store Leftovers

Store any extra Shepherd’s Pie wrapped in the baking dish if you have a lot of leftovers (that’s doubtful!), or transfer the leftovers to an airtight storage container. Refrigerate for up to 5 days. You can reheat leftovers in the oven at 350ºF/180ºC (the amount of time will vary depending on how much you’re warming up) or in the microwave until warmed through.

Can This Recipe Be Frozen?

Yes, this is a recipe that freezes quite well! You can freeze the entire casserole for later, or freeze your leftovers. Wrap the Shepherd’s Pie tightly or transfer it to an airtight container, then freeze for up to 2 months.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

MORE AMAZING VEGAN THANKSGIVING RECIPES

Best Vegan Garlic Mashed Potatoes with Caramelised Onions

Vegan Meatloaf (with Chickpeas & Lentils)

Ingredients

Vegan Shepherd’s Pie

• 1 tablespoon vegan butter or olive oil
• 2 cups mushrooms , chopped
• ½ cup carrots , sliced
• 3 cloves garlic , minced
• 1 small onion , finely chopped
• 2 stalks celery , chopped
• 1 teaspoon fresh thyme , finely diced
• 1 tablespoon all purpose gluten free flour mix
• 1 cup vegetable broth
• ½ cup fresh or frozen peas
• 1 cup to 1 ½ cups cooked lentils , add the extra half if you want more filling
• ½ teaspoon sea salt & ¼ teaspoon ground black pepper to taste
• To Top , Best Vegan Garlic Mashed Potatoes

Instructions

Vegan Shepherd’s Pie

• Preheat oven to 400°F/200°C.
• Make a batch of Vegan Mashed Potatoes . Set aside.
• In a pan over medium-high heat, heat the vegan butter or olive oil.
• Add the mushrooms, carrots, garlic, onion, celery and thyme. Stir together and allow to cook until onion is translucent and the garlic is fragrant, and veggies are cooked down, about 10 to 12 minutes. Stir, and add salt and pepper to taste.
• Add the flour, and stir to coat, then pour in the vegetable broth. Allow to simmer for 5 more minutes on medium heat for the mixture to thicken slightly. If you want a thicker filling, add in more flour by the tablespoon. Remove from heat and add in the cooked lentils and peas and stir, allowing the mixture to heat through the frozen peas. Add more salt and pepper if needed here after tasting.
• Pour into a casserole dish and spread the mashed potatoes over the top, covering completely. You can shape it into a little design if you’d like.
• Bake for 15 minutes, then broil on low until the mashed potatoes top is golden brown.
• Allow to cool slightly, then serve. Enjoy!

Notes

• To store in fridge: You can store this in its original container with a lid, or transfer to an airtight tupperware container in the fridge for up to 5 days.
• To reheat: Simply microwave, or reheat in oven at 350 degrees until warm (about 10 minutes) to keep top crispy.
• Freezing: You can freeze the entire casserole for later, or freeze your leftovers. Wrap the Shepherd’s Pie tightly or transfer it to an airtight container, then freeze for up to 2 months.

Tips for Success

• Smooth mashed potatoes are key. The thing that makes Shepherd’s Pie such a delight is the contrast in textures. Lumpy mashed potatoes just won’t cut it! They need to be smooth and ethereal; perfectly spreadable!
• Cook the lentils a little less than you think. Brown lentils have a tendency to break down if they’re over-cooked, so keep a close eye on them. As soon as they’re tender enough to eat, remove them from the heat and drain them.
• Make it your own. You can use mashed sweet potatoes or mashed cauliflower as a topping, add green beans, replace the lentils with crumbled tempeh—the world is your oyster! Shepherd’s Pie is pretty versatile.

This Vegan Shepherd’s Pie is the ultimate comfort food dish! It’s made with hearty mushrooms and lentils, then topped with a layer of garlicky mashed potatoes.

Say hello to a brilliant main dish, perfect for Thanksgiving, perfect for Christmas, and perfect for an everyday dinner. Make this Shepherd’s Pie for a crowd or make it for a weeknight meal, but whatever you do, don’t expect many leftovers! I mean, it’s topped with creamy mashed potatoes that are browned and crisped to perfection—how could you not help yourself to seconds?!

I should also mention that this recipe is ridiculously easy to make. You’ll cook everything down at the same time for the filling, pour it into the dish, top it with garlicky mashed potatoes, then bake it to crispy-edged perfection.

Basically what I’m saying is, you need to make this.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Vegan butter or olive oil – Here’s how t o make your own vegan butter.
• Mushrooms – You can use your standard white mushrooms, cremini, or portobellos for more meatiness.
• Carrots
• Garlic
• Onion – A yellow or white onion will work.
• Celery
• Fresh thyme – Or use a smaller amount of dried thyme.
• Gluten-free flour – Swap in all-purpose flour if you’re not on a gluten-free diet.
• Vegetable broth – Here’s how to make your own .
• Fresh or frozen peas – Not a big fan of peas? You can omit them!
• Cooked lentils – You can use brown lentils, but a puy lentil holds up especially well in a casserole if you can find them.
• Sea salt
• Ground black pepper
• Best Vegan Garlic Mashed Potatoes

How to Make Vegan Shepherd’s Pie

If you’re making this for Thanksgiving it’s pretty ideal: make the lentils in advance (or use canned lentils), then make a double batch of mashed potatoes and use the extra batch to top your Shepherd’s Pie.

Prepare. Preheat your oven to 400ºF/200ºF. Have the lentils and mashed potatoes cooked and ready to use.

Start the vegetable filling. Heat the vegan butter or olive oil in a skillet over medium-high heat. Add the mushrooms, carrots, garlic, onion, celery and thyme, then give them all a good stir. Cook until the onion is translucent and veggies are tender, about 10 to 12 minutes. Season to taste with salt and pepper.

Finish the vegetable filling. Add the flour to the skillet, and stir to coat all the vegetables evenly. Pour in the vegetable broth and bring to a simmer. Continue to simmer for 5 minutes on medium heat, or until the mixture thickens a bit. Remove the skillet from the stovetop and fold in the lentils and peas. Season to taste, again, with additional salt and pepper, if needed.

Assemble. Pour the vegetable filling into a casserole dish and spread the mashed potatoes over the top. If you want to gussy it up, you can use the tines of a fork to make swirls and designs in the potatoes, or pipe the potatoes over the veggies.

Cook. Bake the Shepherd’s Pie for 15 minutes, then turn on the broiler and broil on low until the topping is golden brown. Cool slightly, then serve.

Tips for Success

Here’s how to make sure this recipe turns out perfect every time.

• Smooth mashed potatoes are key. The thing that makes Shepherd’s Pie such a delight is the contrast in textures. Lumpy mashed potatoes just won’t cut it! They need to be smooth and ethereal; perfectly spreadable!
• Cook the lentils a little less than you think. Brown lentils have a tendency to break down if they’re over-cooked, so keep a close eye on them. As soon as they’re tender enough to eat, remove them from the heat and drain them.
• Make it your own. You can use mashed sweet potatoes or mashed cauliflower as a topping, add green beans, replace the lentils with crumbled tempeh—the world is your oyster! Shepherd’s Pie is pretty versatile.

How to Store Leftovers

Store any extra Shepherd’s Pie wrapped in the baking dish if you have a lot of leftovers (that’s doubtful!), or transfer the leftovers to an airtight storage container. Refrigerate for up to 5 days. You can reheat leftovers in the oven at 350ºF/180ºC (the amount of time will vary depending on how much you’re warming up) or in the microwave until warmed through.

Can This Recipe Be Frozen?

Yes, this is a recipe that freezes quite well! You can freeze the entire casserole for later, or freeze your leftovers. Wrap the Shepherd’s Pie tightly or transfer it to an airtight container, then freeze for up to 2 months.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

MORE AMAZING VEGAN THANKSGIVING RECIPES

Best Vegan Garlic Mashed Potatoes with Caramelised Onions

Vegan Meatloaf (with Chickpeas & Lentils)

Ingredients

Vegan Shepherd’s Pie

• 1 tablespoon vegan butter or olive oil
• 2 cups mushrooms , chopped
• ½ cup carrots , sliced
• 3 cloves garlic , minced
• 1 small onion , finely chopped
• 2 stalks celery , chopped
• 1 teaspoon fresh thyme , finely diced
• 1 tablespoon all purpose gluten free flour mix
• 1 cup vegetable broth
• ½ cup fresh or frozen peas
• 1 cup to 1 ½ cups cooked lentils , add the extra half if you want more filling
• ½ teaspoon sea salt & ¼ teaspoon ground black pepper to taste
• To Top , Best Vegan Garlic Mashed Potatoes

Instructions

Vegan Shepherd’s Pie

• Preheat oven to 400°F/200°C.
• Make a batch of Vegan Mashed Potatoes . Set aside.
• In a pan over medium-high heat, heat the vegan butter or olive oil.
• Add the mushrooms, carrots, garlic, onion, celery and thyme. Stir together and allow to cook until onion is translucent and the garlic is fragrant, and veggies are cooked down, about 10 to 12 minutes. Stir, and add salt and pepper to taste.
• Add the flour, and stir to coat, then pour in the vegetable broth. Allow to simmer for 5 more minutes on medium heat for the mixture to thicken slightly. If you want a thicker filling, add in more flour by the tablespoon. Remove from heat and add in the cooked lentils and peas and stir, allowing the mixture to heat through the frozen peas. Add more salt and pepper if needed here after tasting.
• Pour into a casserole dish and spread the mashed potatoes over the top, covering completely. You can shape it into a little design if you’d like.
• Bake for 15 minutes, then broil on low until the mashed potatoes top is golden brown.
• Allow to cool slightly, then serve. Enjoy!

Notes

• To store in fridge: You can store this in its original container with a lid, or transfer to an airtight tupperware container in the fridge for up to 5 days.
• To reheat: Simply microwave, or reheat in oven at 350 degrees until warm (about 10 minutes) to keep top crispy.
• Freezing: You can freeze the entire casserole for later, or freeze your leftovers. Wrap the Shepherd’s Pie tightly or transfer it to an airtight container, then freeze for up to 2 months.

Tips for Success

• Smooth mashed potatoes are key. The thing that makes Shepherd’s Pie such a delight is the contrast in textures. Lumpy mashed potatoes just won’t cut it! They need to be smooth and ethereal; perfectly spreadable!
• Cook the lentils a little less than you think. Brown lentils have a tendency to break down if they’re over-cooked, so keep a close eye on them. As soon as they’re tender enough to eat, remove them from the heat and drain them.
• Make it your own. You can use mashed sweet potatoes or mashed cauliflower as a topping, add green beans, replace the lentils with crumbled tempeh—the world is your oyster! Shepherd’s Pie is pretty versatile.

This Vegan Shepherd’s Pie is the ultimate comfort food dish! It’s made with hearty mushrooms and lentils, then topped with a layer of garlicky mashed potatoes.

Say hello to a brilliant main dish, perfect for Thanksgiving, perfect for Christmas, and perfect for an everyday dinner. Make this Shepherd’s Pie for a crowd or make it for a weeknight meal, but whatever you do, don’t expect many leftovers! I mean, it’s topped with creamy mashed potatoes that are browned and crisped to perfection—how could you not help yourself to seconds?!

I should also mention that this recipe is ridiculously easy to make. You’ll cook everything down at the same time for the filling, pour it into the dish, top it with garlicky mashed potatoes, then bake it to crispy-edged perfection.

Basically what I’m saying is, you need to make this.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Vegan butter or olive oil – Here’s how t o make your own vegan butter.
• Mushrooms – You can use your standard white mushrooms, cremini, or portobellos for more meatiness.
• Carrots
• Garlic
• Onion – A yellow or white onion will work.
• Celery
• Fresh thyme – Or use a smaller amount of dried thyme.
• Gluten-free flour – Swap in all-purpose flour if you’re not on a gluten-free diet.
• Vegetable broth – Here’s how to make your own .
• Fresh or frozen peas – Not a big fan of peas? You can omit them!
• Cooked lentils – You can use brown lentils, but a puy lentil holds up especially well in a casserole if you can find them.
• Sea salt
• Ground black pepper
• Best Vegan Garlic Mashed Potatoes

How to Make Vegan Shepherd’s Pie

If you’re making this for Thanksgiving it’s pretty ideal: make the lentils in advance (or use canned lentils), then make a double batch of mashed potatoes and use the extra batch to top your Shepherd’s Pie.

Prepare. Preheat your oven to 400ºF/200ºF. Have the lentils and mashed potatoes cooked and ready to use.

Start the vegetable filling. Heat the vegan butter or olive oil in a skillet over medium-high heat. Add the mushrooms, carrots, garlic, onion, celery and thyme, then give them all a good stir. Cook until the onion is translucent and veggies are tender, about 10 to 12 minutes. Season to taste with salt and pepper.

Finish the vegetable filling. Add the flour to the skillet, and stir to coat all the vegetables evenly. Pour in the vegetable broth and bring to a simmer. Continue to simmer for 5 minutes on medium heat, or until the mixture thickens a bit. Remove the skillet from the stovetop and fold in the lentils and peas. Season to taste, again, with additional salt and pepper, if needed.

Assemble. Pour the vegetable filling into a casserole dish and spread the mashed potatoes over the top. If you want to gussy it up, you can use the tines of a fork to make swirls and designs in the potatoes, or pipe the potatoes over the veggies.

Cook. Bake the Shepherd’s Pie for 15 minutes, then turn on the broiler and broil on low until the topping is golden brown. Cool slightly, then serve.

Tips for Success

Here’s how to make sure this recipe turns out perfect every time.

• Smooth mashed potatoes are key. The thing that makes Shepherd’s Pie such a delight is the contrast in textures. Lumpy mashed potatoes just won’t cut it! They need to be smooth and ethereal; perfectly spreadable!
• Cook the lentils a little less than you think. Brown lentils have a tendency to break down if they’re over-cooked, so keep a close eye on them. As soon as they’re tender enough to eat, remove them from the heat and drain them.
• Make it your own. You can use mashed sweet potatoes or mashed cauliflower as a topping, add green beans, replace the lentils with crumbled tempeh—the world is your oyster! Shepherd’s Pie is pretty versatile.

How to Store Leftovers

Store any extra Shepherd’s Pie wrapped in the baking dish if you have a lot of leftovers (that’s doubtful!), or transfer the leftovers to an airtight storage container. Refrigerate for up to 5 days. You can reheat leftovers in the oven at 350ºF/180ºC (the amount of time will vary depending on how much you’re warming up) or in the microwave until warmed through.

Can This Recipe Be Frozen?

Yes, this is a recipe that freezes quite well! You can freeze the entire casserole for later, or freeze your leftovers. Wrap the Shepherd’s Pie tightly or transfer it to an airtight container, then freeze for up to 2 months.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

MORE AMAZING VEGAN THANKSGIVING RECIPES

Best Vegan Garlic Mashed Potatoes with Caramelised Onions

Vegan Meatloaf (with Chickpeas & Lentils)

Ingredients

Vegan Shepherd’s Pie

• 1 tablespoon vegan butter or olive oil
• 2 cups mushrooms , chopped
• ½ cup carrots , sliced
• 3 cloves garlic , minced
• 1 small onion , finely chopped
• 2 stalks celery , chopped
• 1 teaspoon fresh thyme , finely diced
• 1 tablespoon all purpose gluten free flour mix
• 1 cup vegetable broth
• ½ cup fresh or frozen peas
• 1 cup to 1 ½ cups cooked lentils , add the extra half if you want more filling
• ½ teaspoon sea salt & ¼ teaspoon ground black pepper to taste
• To Top , Best Vegan Garlic Mashed Potatoes

Instructions

Vegan Shepherd’s Pie

• Preheat oven to 400°F/200°C.
• Make a batch of Vegan Mashed Potatoes . Set aside.
• In a pan over medium-high heat, heat the vegan butter or olive oil.
• Add the mushrooms, carrots, garlic, onion, celery and thyme. Stir together and allow to cook until onion is translucent and the garlic is fragrant, and veggies are cooked down, about 10 to 12 minutes. Stir, and add salt and pepper to taste.
• Add the flour, and stir to coat, then pour in the vegetable broth. Allow to simmer for 5 more minutes on medium heat for the mixture to thicken slightly. If you want a thicker filling, add in more flour by the tablespoon. Remove from heat and add in the cooked lentils and peas and stir, allowing the mixture to heat through the frozen peas. Add more salt and pepper if needed here after tasting.
• Pour into a casserole dish and spread the mashed potatoes over the top, covering completely. You can shape it into a little design if you’d like.
• Bake for 15 minutes, then broil on low until the mashed potatoes top is golden brown.
• Allow to cool slightly, then serve. Enjoy!

Notes

• To store in fridge: You can store this in its original container with a lid, or transfer to an airtight tupperware container in the fridge for up to 5 days.
• To reheat: Simply microwave, or reheat in oven at 350 degrees until warm (about 10 minutes) to keep top crispy.
• Freezing: You can freeze the entire casserole for later, or freeze your leftovers. Wrap the Shepherd’s Pie tightly or transfer it to an airtight container, then freeze for up to 2 months.

Tips for Success

• Smooth mashed potatoes are key. The thing that makes Shepherd’s Pie such a delight is the contrast in textures. Lumpy mashed potatoes just won’t cut it! They need to be smooth and ethereal; perfectly spreadable!
• Cook the lentils a little less than you think. Brown lentils have a tendency to break down if they’re over-cooked, so keep a close eye on them. As soon as they’re tender enough to eat, remove them from the heat and drain them.
• Make it your own. You can use mashed sweet potatoes or mashed cauliflower as a topping, add green beans, replace the lentils with crumbled tempeh—the world is your oyster! Shepherd’s Pie is pretty versatile.

Vegan Shepherd’s Pie

Ingredients

Vegan Shepherd’s Pie

• 1 tablespoon vegan butter or olive oil
• 2 cups mushrooms chopped
• ½ cup carrots sliced
• 3 cloves garlic minced
• 1 small onion finely chopped
• 2 stalks celery chopped
• 1 teaspoon fresh thyme finely diced
• 1 tablespoon all purpose gluten free flour mix
• 1 cup vegetable broth
• ½ cup fresh or frozen peas
• 1 cup to 1 ½ cups cooked lentils add the extra half if you want more filling
• ½ teaspoon sea salt & ¼ teaspoon ground black pepper to taste
• To Top Best Vegan Garlic Mashed Potatoes

Instructions

Vegan Shepherd’s Pie

• Preheat oven to 400°F/200°C.
• Make a batch of Vegan Mashed Potatoes . Set aside.
• In a pan over medium-high heat, heat the vegan butter or olive oil.
• Add the mushrooms, carrots, garlic, onion, celery and thyme. Stir together and allow to cook until onion is translucent and the garlic is fragrant, and veggies are cooked down, about 10 to 12 minutes. Stir, and add salt and pepper to taste.
• Add the flour, and stir to coat, then pour in the vegetable broth. Allow to simmer for 5 more minutes on medium heat for the mixture to thicken slightly. If you want a thicker filling, add in more flour by the tablespoon. Remove from heat and add in the cooked lentils and peas and stir, allowing the mixture to heat through the frozen peas. Add more salt and pepper if needed here after tasting.
• Pour into a casserole dish and spread the mashed potatoes over the top, covering completely. You can shape it into a little design if you’d like.
• Bake for 15 minutes, then broil on low until the mashed potatoes top is golden brown.
• Allow to cool slightly, then serve. Enjoy!

Video

Notes

• To store in fridge: You can store this in its original container with a lid, or transfer to an airtight tupperware container in the fridge for up to 5 days.
• To reheat: Simply microwave, or reheat in oven at 350 degrees until warm (about 10 minutes) to keep top crispy.
• Freezing: You can freeze the entire casserole for later, or freeze your leftovers. Wrap the Shepherd’s Pie tightly or transfer it to an airtight container, then freeze for up to 2 months.

Tips for Success

• Smooth mashed potatoes are key. The thing that makes Shepherd’s Pie such a delight is the contrast in textures. Lumpy mashed potatoes just won’t cut it! They need to be smooth and ethereal; perfectly spreadable!
• Cook the lentils a little less than you think. Brown lentils have a tendency to break down if they’re over-cooked, so keep a close eye on them. As soon as they’re tender enough to eat, remove them from the heat and drain them.
• Make it your own. You can use mashed sweet potatoes or mashed cauliflower as a topping, add green beans, replace the lentils with crumbled tempeh—the world is your oyster! Shepherd’s Pie is pretty versatile.

Nutrition

Vegan Shepherd’s Pie https://jessicainthekitchen.com/vegan-shepherds-pie-gluten-free/ October 25, 2021

Coconut whipped cream is a dairy-free, plant-based alternative to heavy cream. All you need are two ingredients, coconut milk and your favourite sweetener, for a dreamy, light, and fluffy homemade whipped topping.

Everyone needs a good homemade whipped cream recipe, and if you’re vegan, there’s no reason to settle for store-bought! This coconut whipped cream recipe is incredibly easy to make, with only 2 ingredients. Whip coconut cream that’s been thickened in the fridge with powdered sugar. The result is thick and creamy, dairy-free and vegan whipped topping that’s ready in minutes!

About This Coconut Whipped Cream Recipe

• You need just two ingredients . And you whip it in 10 minutes. It doesn’t get much simpler than that!
• It’s budget-friendly . Making whipped cream from coconut milk is less expensive than store-bought varieties, and it tastes so much better!
• That little something every dessert needs . A dollop of whipped cream takes vegan pecan pie or pumpkin pie and makes it extra delicious .
• It’s delicious, even if you’re not vegan! This coconut whipped cream is a perfect alternative if you’re vegan, have dairy sensitivities, or just want a lighter option to heavy cream .

You’ll Need These 2 Ingredients

The full recipe with amounts and details can be found in the recipe card below the post.

• F ull-fat coconut milk – You’ll need to refrigerate this so the cream separates from the coconut water. Alternatively, you can use a can of pure coconut cream instead. Try using Native Forest, Whole Foods, or Thai Kitchen for best results.
• Organic, unrefined powdered sugar – Or you can use two tablespoons of maple syrup.

How to Make Coconut Whipped Cream

Combine the ingredients.

• Chill the coconut milk overnight. Place a can of full-fat coconut milk in the refrigerator overnight.
• Separate the milk solids. When you’re ready to make your whipped cream, open the can and scoop out the thick solids that have settled at the top. Stop when you get to the liquid (this is the coconut water, which will thin out the whipped cream).
• Chill your tools. Now, place your mixer bowl in the freezer for about 5 minutes to chill.
• Combine the ingredients. Once the mixer bowl is frosty, remove it from the freezer and add the coconut cream to the bowl. Add the powdered sugar.
• Whip the cream. Use a hand mixer or stand mixer to whip until the coconut cream and sugar are thick and creamy.
• Chill. Transfer the whipped cream to a resealable bowl or container and place it in the fridge. It will thicken even more once chilled.

Tips forPerfect Coconut Whipped Cream

• Full-fat coconut milk or coconut cream is key. Don’t use the refrigerated cartons or bottles of coconut milk or the cans of lite coconut milk. They won’t whip up into coconut whipped cream!
• Results can vary depending on your coconut cream. Okay, so this isn’t exactly a tip for success, but here’s the thing: coconut milk can vary from one brand to the next and even from one batch to the next. Sometimes, you’ll get a can that won’t whip up into a nice consistency. This is disappointing, but remember that it’s not you, it’s the coconut milk! See my recommended brands in the Ingredients section above.
• Too thin? If you find that your coconut whipped cream is not thickening, you can add some tapioca starch to it. One teaspoon at a time should do the trick.
• Too thick? If the coconut cream is especially hard, it might be difficult to whip. Add a little coconut water from the can, one tablespoon at a time, until the mixture reaches a whipped cream consistency.
• Save the leftover coconut water. Once you’ve skimmed the thick cream from the top, save the liquid from your can of coconut milk. This is coconut water, and you can drink it or add it to smoothies .

Adding Flavors

This vegan whipped cream recipe is super versatile! Add a little vanilla extract or vanilla paste, or almond extract for a richer flavor. Try any of the following variations:

• Add peppermint extract, orange, or lemon extract.
• Whip in a pinch of ground cinnamon or pumpkin pie spice .
• Add in instant coffee, espresso powder, or Matcha powder.

Ways to Use It

Use coconut whipped cream as a delicious topping for vegan sweet potato pie and apple crisp , put a dollop on an ice cream sundae, swirl it on top of hot chocolate or a pumpkin spice latte , or use it as a fruit dip. It’s also excellent paired with breakfast foods like French toast casserole , waffles , and pancakes !

Proper Storage

• Refrigerate. You can store leftover coconut milk whipped cream in the fridge for up to 5 days. Keep in mind that you may need to whip it again before serving.
• Freeze. You can freeze coconut whipped cream, but it’s so easy to make, by the time you thaw it in the refrigerator and whip it again, you could have made a fresh batch!

More Vegan Dessert Toppings

• Vegan Buttercream Frosting
• Cashew Whipped Cream (Vegan)
• Easy Vegan Caramel Sauce
• Homemade Pecan Butter
• Vegan Ice Cream

Ingredients

• 14 ounce can of full-fat coconut milk , refrigerated overnight (or you can use a can of pure coconut cream)
• 1/4 cup organic and unrefined powdered sugar – I use this one OR 2 tablespoons maple syrup

Instructions

• Put a can of full-fat coconut milk in your fridge overnight. After being refrigerated overnight, open the can, and scoop out the thick solids out of the jar. That’s what you want to use! You can set the liquid that’s left-back (the coconut water) in a jar in the fridge or drink it or use it in your smoothies.
• Chill your mixer bowl in the freezer for about five minutes before adding those same thick solids out of the jar.
• Add it to a standing mixer or a bowl with a hand mixer, and add the powdered sugar. Blend together until thick and creamy.
• Scoop into to a bowl and place in the fridge. It will thicken up even more in the fridge. You can use anywhere you would use whipped cream that wouldn’t require it to sit out too long.

Notes

1. This recipe is vegan, refined sugar free, and gluten free.
2. If you find that your coconut whipped cream is not thickening up, you can add some tapioca starch to it. The powdered sugar brand uses tapioca starch so that should help, but a tablespoon at a time will definitely do the trick. Don’t add too much or else you’ll end up with a very artificial tasting whipped cream. I like to add about 2 teaspoons.
3. You can store leftover coconut whipped cream in the fridge for up to 5 days. Keep in mind that you may need to whip it again before serving.