Vegetable Shepherd’s Pie (Vegan and Gluten Free)

Shepherd’s Pie a very common dish here in Ireland. Unfortunately I cannot eat because it is made using lamb and hence the name. But where there is a will there is way. I was intrigued by this dish because it has a combination of lentils, meat and potato all in one, making it a complete meal. So how do we make this Shepherd’s Pie as vegetarian meal or vegan meal? We have to make it shepherdess. Replace the lamb with vegetables and you have one delicious and classic Vegetable Shepherd’s Pie which is Vegan and Gluten free too.


Vegetable Shepherd's Pie (Vegan and Gluten Free)


So what is Shepherd’s Pie

Shepherd’s Pie or cottage pie is a meat pie with a crust or topping of mashed potato. There are many variations to this and the main ingredients are meat cooked in gravy or sauce with onions, sometimes vegetables and topped with mashed potato before it is baked. One can add a layer of cheese too, to give that cheesy taste. Earlier it used to be called as cottage pie where the meat could be beef or lamb. Lately in UK, the term Shepherd’s pie is commonly used, where the meat is lamb.



Vegetable Shepherd's Pie (Vegan and Gluten Free)


How much time it takes?

Believe me this is an amazing and a very delicious meal which can be assembled in 30 minutes at the max (I am talking here some multitaskin with respect to chopping :-)). The flavours that develop making that base of vegetables and lentils, I bet you will eat first 3-4 spoons of sauce/gravy while making it. Shhh…do not say anyone that I did that. I generally do not eat any meal before serving, but this was irresistible. This Vegetable Shepherd’s Pie, also acts as a very good party main course meal. because you can assemble it before hand. Just pop it in the oven half and hour before you are ready to serve. Your guest will be amazed that you are serving them a bubbling hot meal and at the same time not ignoring them.


Vegetable Shepherd's Pie (Vegan and Gluten Free)


What goes in this dish?

So coming to the recipe, for Vegetable Shepherd’s Pie, you can add any types of vegetables in this. It is a good way to use vegetables that are lying in the bottom of the fridge or vegetables which no one likes. For eg, I added vegetables like Broccoli and mushroom, which my family will not eat as is. I was sure my DH will say that why did you add mushrooms but on the contrary I got the remark that the mushroom is tasting nice. I was like, wow :-). Two things I will change in the recipe is reduce the quantity of lentils by 1/4 cup and increase the quantity of potatoes by 2-3. Though it was good as is, but I think it would have been more better with the changes mentioned. So next time, I will do the changes and post an update here.

It is said this this Vegetable Shepherd’s Pie, freezes well. You can make into individual portions and freeze. Just defrost and use as needed. I have not tried it yet, but then you can make a big batch if required.


So here goes the recipe:



Ingredients

For Lentils Gravy

  • 1 Cup Washed Brown Lentils (Masoor Dal)
  • 2 Cans of Finely chopped Tomatoes / 5-6 plum and ripe Finely chopped Tomatoes
  • 2 Cups of Chopped Vegetables of your choice (I used Mushrooms, Carrot, Broccoli, Cauliflower)
  • 2 Medium Onion Chopped
  • 3-4 Cloves of Garlic (grated or chopped)
  • 2 Bay leaf
  • 1/2 tsp Black pepper (as per taste)
  • 1 tbsp Smoked Paprika (as per taste, can be swapped with Red chilly powder)
  • Salt to taste
  • 2-3 tbsp Soya Sauce
  • 2 tbsp Olive oil or Vegetable Oil
  • ¼ Cup of Chopped parsley
  • 2 Green chillies (This is completely optional, I added it for the heat and my Indian touch :D)

For Mashed Potatoes

  • 6 Medium size Boiled Potatoes
  • 1 Cup Milk (Around 100 -125 ml), Vegans can use almond or Soy milk
  • 1 tsp Black pepper
  • Salt to taste


Instructions

For Lentils Gravy

  • Wash and Soak the Brown Lentils in enough water for at least 2 hours. (One can use canned brown lentils too but be sure to wash them before using)
  • In a large pan add the oil. Once it is a bit hot, add in the chopped onion and garlic.
  • Saute for 1-2 mins until translucent.
  • Add in the chopped vegetables. Let them cook for 3-4 minutes.
  • Next add in the Tomato puree, and lentils, smoked paprika, black pepper, salt, soya sauce, green chillies.
  • Mix everything and let it cook for 15-20 mins on medium stirring in between until the sauce thickens.
  • You should be able to get a nice thick lentil and vegetable mix.

For Mashed Potatoes

  • While the Lentils gravy is cooking, In a heavy bottom pan, add in the milk, pepper, salt and potatoes.
  • Mash the potatoes well and let the mixture cook well until it slightly thickens.
  • The mix will get more thick once cooled a bit.
Vegetable Shepherd's Pie (Vegan and Gluten Free)


Assembling

  • In a wide pie dish of your choice, Add in the Lentils Gravy and spread it uniformly.
  • Top it with the Mashed potato and spread it.
  • You can use a fork to make some design or just leave it.
  • Bake in a pre heated oven at 180 C for 25-30 mins. Broil it for the last 5 mins to give it a nice golden colour on the top.
Vegetable Shepherd's Pie (Vegan and Gluten Free)


Notes

  • Baking time will vary depending on the dish used and the quantity.

5 from 3 votes
Vegetable Shepherd’s Pie (Vegan and Gluten Free)
Prep Time
30 mins
Cook Time
25 mins
Soaking Time
1 hr
Total Time
1 hr 55 mins
 
Loaded with the goodness of Vegetables and Lentils, this baked Vegetable Shepherd’s pie is healthy, Vegan, Gluten free and can be assembled ahead of time.
Course: Main Course
Cuisine: International
Keyword: CottagePie, Gluten Free, Lentils, MakeAheadPartyIdeas, Shepherd’sPie, Vegan, Vegetable
Author: Renu Agrawal-Dongre
Ingredients
For Lentils Gravy
  • 1 Cup Washed Brown Lentils Masoor Dal
  • 2 Cans Finely chopped Tomatoes / 5-6 plum and ripe Finely chopped Tomatoes
  • 2 Cups Chopped Vegetables of your choice (I used Mushrooms, Carrot, Broccoli, Cauliflower)
  • 2 Medium Onion Chopped
  • 3-4 Cloves Garlic (Grated or chopped)
  • 2 Bay leaf
  • 1/2 tsp Black pepper as per taste
  • 1 tbsp Smoked Paprika as per taste, can be swapped with Red chilly powder
  • Salt to taste
  • 2-3 tbsp Soya Sauce Gluten free sauce can be used
  • 2 tbsp Olive oil or Vegetable Oil
  • ¼ Cup Chopped parsley
  • 2 Green chillies This is completely optional, I added it for the heat and my Indian touch 😀
For Mashed Potatoes
  • 6 Medium size Boiled Potatoes
  • 1 Cup Milk Around 100 -125 ml, Vegans can use almond or soy milk
  • 1 tsp Black pepper
  • Salt to taste
Instructions
For Lentils Gravy
  1. Wash and Soak the Brown Lentils in enough water for at least 2 hours. (One can use canned brown lentils too but be sure to wash them before using)
  2. In a large pan add the oil. Once it is a bit hot, add in the chopped onion and garlic.
  3. Saute for 1-2 mins until translucent.
  4. Add in the chopped vegetables. Let them cook for 3-4 minutes.
  5. Next add in the Tomato puree, and lentils, smoked paprika, black pepper, salt, soya sauce, green chillies.
  6. Mix everything and let it cook for 15-20 mins on medium stirring in between until the sauce thickens.
  7. You should be able to get a nice thick lentil and vegetable mix.
For Mashed Potatoes
  1. In the meantime, in a heavy bottom pan, add in the milk, pepper, salt and potatoes.
  2. Mash the potatoes well and let the mixture cook well until it slightly thickens.
  3. The mix will get more thick once cooled a bit.
Assembling
  1. In a wide pie dish of your choice, Add in the Lentils Gravy and spread it uniformly.
  2. Top it with the Mashed potato and spread it.
  3. You can use a fork to make some design or just leave it.
  4. Bake in a pre heated oven at 180 C for 25-30 mins. Broil it for the last 5 mins to give it a nice golden colour on the top.
Recipe Notes
  • Baking time will vary depending on the dish used and the quantity.



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